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Pumpkin protein cookies
These protein-packed cookies are irresistibly soft, perfectly spiced, and finished with a crunchy coarse sugar. Double up with a velvety vanilla whipped cream and cream cheese filling for a decadent upgrade.
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Ingredients
Pumpkin cookie
300 g canned pumpkin
240 g greek yoghurt
120 g egg whites (or from 4 large eggs)
70 g vanilla-flavored whey protein powder
140 g granulated sugar
85 g coconut flour
2 tsp pumpkin pie spice
1 tsp baking powder
1 g salt
non-stick spray
a pinch raw cane sugar (to sprinkle)
Protein whipped cream
240 g cold heavy whipping cream
30 g vanilla-flavored whey protein powder
2 tbsp cream cheese, softened
1 tsp vanilla bean paste
Step by step
Preheat oven to 180°C. In your Stand Mixer Bowl, mix pumpkin, yogurt and egg whites on low speed until fully combined.
Preheat oven to 180°C. In your Stand Mixer Bowl, mix pumpkin, yogurt and egg whites on low speed until fully combined.
Scoop cookies onto baking sheets into a golf ball size shape, leaving about 5cm of space between cookies.
Spritz cookies with the non-stick spray and flatten cookies. Sprinkle tops with the raw cane sugar. Bake for 10-12 minutes, or until firm when pressed.
In a clean Mixer bowl with a Whisk attachment, add heavy cream and whip on high speed until stiff peaks form, about 1-2 minutes
Turn speed to low and add vanilla whey protein powder, cream cheese and vanilla bean paste. Mix on medium speed until incorporated, stopping to scrape if necessary.
Spread whipped cream on one side of a cooled pumpkin cookie and top with another cookie to make a sandwich.
Repeat with remaining cookies and whipped cream. Freeze sandwich cookies for 30-60 minutes, then serve.
Baking the cookies
Prepare the whipped cream
Assembling cookies