Healthy Pumpkin Cheesecake Cookies (High Protein & Low Carb)

Prep Time 15

Cook Time 10

Total Time 25

Servings 12 cookies

Calories 150

Enjoy these delicious, high-protein, low-carb pumpkin cheesecake cookies that are perfect for a healthy treat or snack.

45 g Pumpkin Pie Protein Powder (see notes)
56 g Almond Flour
28 g Brown Sugar Substitute
0.5 tsp Baking Soda
0.5 tsp Cinnamon or Pumpkin Spice (can use up to 1 tsp for stronger flavor)
75 g Canned Pumpkin (or pumpkin purée)
28 g Melted Butter or Coconut Oil
70 g Fat Free or Reduced Fat Cream Cheese
15 g Vanilla Whey/Casein Blend Protein Powder (code "Matt" to save on PEScience brand)
1 tsp Vanilla Extract
20 g Powdered Sugar Substitute

Mix all dry ingredients in a large bowl.
Microwave butter or coconut oil, then combine with pumpkin and dry ingredients to form dough. Refrigerate for 1 hour.
Prepare cheesecake filling by mixing cream cheese, protein powder, powdered sugar, and vanilla. Chill until ready.
Preheat oven to 350°F (175°C). Scoop dough into 12 cookies, flatten into discs, and add filling to 6 cookies. Cover with remaining dough and seal edges.
Bake for 8-10 minutes, then cool for 1 hour to set the filling.

Let the cookies cool completely to allow the cheesecake filling to firm up.

Calories: 150kcal

Cost: $15

Course: Dessert

Cuisine: American

Keyword: cheesecake, High-Protein, pumpkin