Pumpkin Spice Protein Cookies with Cream Cheese Frosting


It’s September. In my world, this means two extremely important things:

  1. Fall is right around the corner (even though the Texas heat makes this a little hard to believe)
  2. PUMPKIN. SEASON. (Insert shamelessly girly, annoying squeals of excitement here)

As soon as I realized both of these facts last week, I immediately caught a bad case of what I call the “baking bug,” which is a serious sweet tooth paired with the irresistible urge to fire up that oven, bust out a spatula, and make some delicious baked goods. Since I make servings on servings of baked oatmeal and muffins every single weekend, breakfast was out of the question. I wanted dessert. Cookies, specifically. Lots of ’em. And obviously, they needed to be pumpkin-based.

Conveniently, I had one lone can of pumpkin in my pantry amongst 1700 (not really — just 7 or 8) canisters of protein powder. It went to good use, my friends.

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The recipe makes a ton of MASSIVE cookies, so I shared them with everyone. These are boyfriend-, coworker-, and fellow bootcamper-approved. Avoid only if you hate extra-large, extra-fluffy, cake-like cookies that taste like glorious pieces of fall in your mouth. 

Nutritional Information (per 1 cookie with 1 tbsp of frosting)

Calories: 115
Carbs: 13
Fat: 5
Protein: 6

Serves: 24
Cook time: 25 minutes

Ingredients
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  • 1 can (15 oz) canned pumpkin
  • 2.5 tbsp unsalted butter
  • 6 tbsp 100% pure maple syrup
  • 1/4 cup nut butter (I used BuffBake‘s Snickerdoodle Almond Butter – GREAT stuff)
  • 1 whole egg
  • 4 scoops GNC Wheybolic Extreme Vanilla protein powder (or 107g of another whey protein)
  • 120g (1 cup) oat flour
  • 1 package of sugar-free, fat-free white chocolate Jello pudding mix
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • 3 tsp pumpkin pie spice

Frosting:

  • 2 oz cream cheese
  • 1/2 cup vanilla icing
  • 1.5 tbsp cinnamon
Directions:
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. Set out cream cheese and allow it to soften
  3. Combine all dry ingredients (except those for frosting) in a medium bowl
  4. Combine all wet ingredients (except those for frosting) in a separate bowl
  5. Add wet mixture into dry mixture and stir with a whisk until thoroughly combined
  6. Using a measuring cup, drop ~2 tbsp portions of batter onto baking sheet, leaving 1-2 inches of space between each (I had to use a few cookie sheets for these, but they come out HUGE. Space them accordingly.)
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  7. Place your baking sheet(s) in the oven and bake for 10-12 minutes. NOTE: Be sure to keep an eye on them and take  them out as soon they just barely start to brown. (I left one sheet in the oven for a little too longe, and the flavor was totally off. If you over-bake these, you will absolutely compromise the flavor!)
  8. As the cookies are baking, mix together the frosting ingredients. Tip: microwave the cream cheese at 50% power to soften it a bit if it’s still too solid
  9. Top each cookie with around 1 tbsp of frosting mixture and serve warm

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If you’re familiar with the gigantic frosted sugar cookies from HEB, this recipe reminds me of a healthier, less sweet, more flavorful version of those. :o)

Enjoy, and happy almost-fall!

 

 

 

 

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