Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

Here is a healthy fall dessert recipe.  Give it a go for Thanksgiving!


  • 3 Scoops Vanilla protein powder
  • 8 ounces of full fat cream cheese. 
  • 1/2 can of pumpkin puree
  • 1/4 cup of your favorite sweetener (honey if you are lean, stevia or monkfruit if you need to lose some body fat)
  • Splash of vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • Liberal dashes of cinnamon, ginger, and/or nutmeg
  • Optional: chopped nuts 


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix the ingredients together. Don’t worry about smoothing out all the cream cheese lumps, the cookies still turn out amazing even with lumpy batter.
  3. Line a baking sheet with parchment paper or spray it with baking oil.
  4. Evenly scoop out the dough into 8-10 cookies.
  5. Bake for 15-20 minutes depending on your oven and how big your cookies are.
  6. Check for doneness by stabbing a cookie with a toothpick. If the pick comes out clean, they’re done. If it comes out with batter, it needs a few more minutes.

Enjoy!  Happy Fall!

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