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DSC_2151I lied. I’m not even close to being over pumpkin. The peppermint chocolate was a nice distraction but I’ll be honest, I’m a basic chic and I want my pumpkin all the time–I need it!DSC_2196

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Pumpkin Pie Cookies

Yield: 7

Serving Size: 1 cookie

Pumpkin Pie Cookies

Ingredients

    For the Cookies:
  • 1 scoop vanilla protein powder (I used PEScience get 25% off using code PBCHOCO)
  • 1/4 c almond flour
  • 1/4 c oat flour
  • 2 tbsp. natural peanut butter (I used White Chocolate Wonderful Peanut Butter & Co)
  • 2 tbsp. coconut sugar
  • 2 tbsp. maple syrup
  • 2 tbsp. water
  • 1 egg yolk
  • 1/2 tsp. baking powder
    For the Filling:
  • 3 tbsp. pumpkin puree
  • 1 tbsp. light cream cheese
  • 1 tbsp. coconut sugar
  • 1/4 scoop vanilla protein powder
  • 1 egg white
  • 1/2 tsp. cinnamon
  • dash nutmeg
    For the Icing:
  • 1/4 scoop vanilla protein
  • enough water for desired consistency

Instructions

  1. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. Mix all cookie ingredients together starting with dry and then adding wet.
  3. Separate dough into 7 pieces and roll into balls. Place balls on baking sheet 2 inches apart.
  4. Press balls down using your thumb or the back of a cookie scoop to create an indent.
  5. Bake cookies for 5 minutes, remove from oven, press the indent down again, decrease heat to 300f.
  6. Whisk all filling ingredients together. Fill the indent of the cookies with filling and bake for another 14-17 minutes or until pumpkin is firm.
  7. Let cool before drizzling with icing and serving.
http://peanutbutterpluschocolate.com/pumpkin-pie-cookies/