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Protein Pumpkin Pie Cookies

Pumpkin Pie Protein Cookies

Sprout Living
Warm, soft and perfectly spiced, these Pumpkin Pie Protein Thumbprint Cookies taste like a bite-sized slice of fall. A creamy pumpkin filling made with real purée, coconut milk and pumpkin pie spice bakes into a tender, buttery cookie dough enriched with our Simple Pumpkin Seed Protein Vanilla for a subtle boost of clean, plant-based protein. Each cookie gets a whirl of warm spice, a soft center and a touch of whipped cream on top for the ultimate cookie moment. Perfect for holiday trays, afternoon treats or anytime you want a little cozy comfort that also brings some functional goodness.

PUMPKIN FILLING INGREDIENTS

  • ½ cup canned pumpkin purée
  • ¼ cup light brown sugar
  • 1 egg at room temp
  • 1 tbsp coconut milk
  • 1 tsp pumpkin pie spice

COOKIE DOUGH INGREDIENTS

  • 1 stick unsalted butter, softened
  • ½ cup light brown sugar
  • 2 large egg yolks
  • 2 cups all-purpose flour
  • 1 tbsp Simple Pumpkin Seed Protein Vanilla
  • ½ tsp baking powder
  • 1 tsp pumpkin pie spice
  • Lightly sweetened whipped cream
    DIRECTIONS
    1. Adjust the rack to the middle position, preheat to 350ºF, and line a large baking sheet with parchment paper. 
    2. Whisk all pumpkin filling ingredients in a bowl until smooth. Set aside.
    3. In a large bowl, cream the softened butter and brown sugar until pale and fluffy.
    4. Add egg yolks and vanilla; mix well.
    5. In a separate bowl, whisk together the flour, protein powder, and pumpkin pie spice.
    6. Add dry ingredients to the wet and mix until you have a soft, scoopable dough that isn’t sticky.
    7. Scoop out cookie dough using a 2-tablespoon cookie scoop, rolling each portion into a smooth ball.
    8. Arrange on the baking sheet, spacing them at least 2 inches apart.
    9. Use a 1-tablespoon measuring spoon to gently press an indent into the center of each ball.
    10. Fill each indentation with about 1 tablespoon of pumpkin pie filling.
    11. Bake for 10–12 minutes, until the cookies are lightly golden at the edges and the filling is fully set. Let the cookies cool completely on the baking sheet - they’re delicate when warm.
    12. Pipe or spoon whipped cream onto each cookie just before serving, if desired.
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