Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies
About This Pumpkin Cheesecake Cookie Recipe
Recently, a client approached me with a challenge – they had stumbled upon a festive recipe that screamed “indulgence” but was laden with empty calories and unhealthy ingredients. With a dash of creativity, a dollop of passion, and a generous helping of pumpkin puree, I set out to reinvent this recipe into a healthier but equally yummy version.
The Challenge:
The original cookie was a whopping 250 calories per cookie, 13g of fat, 30g of carbs, and 2.5g of protein. It was a delicious but guilt-laden treat that left much to be desired in the health department.
The Revamp:
After a bit of tinkering, I’m excited to present to you the revamped recipe. Brace yourselves for cookies that clock in at just 64 calories each, with a mere 1.8g of fat, 8g of carbs, and an impressive 5g of protein! These cookies are proof that you can have your cake (or in this case, cookie) and eat it too.
You don’t have to sacrifice flavor for health. Happy baking and Happy Halloween!
If you make this recipe don’t forget to tag me on Instagram! Looking through the photos of recipes y’all have made is my favorite!
Pumpkin Cheesecake Cookies
Prep Time
40 minutes
Cook Time
15 minutes
Total Time
55 minutes
Yield 16 cookies
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Filling:
– 2oz cream cheese
– 4oz non-fat Greek yogurt
– 1/2 tsp honey
– 1/4 tsp vanilla powder or extract
Cookie:
– 1 cup pumpkin puree, moisture removed
– 2/3 cup brown sugar (or cane sugar)
– 1 large egg
– 1/2 cup (2 scoops) Truvani Pumpkin Spice Protein Powder
– 1/4 tsp baking soda
– 2 TBS whole wheat flour
Step-by-Step Instructions
1. Mix together filling ingredients. Transfer to a small silicone cupcake tray, 16 total. Freeze until hard.
2. While the filling is freezing, remove some of the moisture from the pumpkin puree. You can do this with a paper towel. Put the puree on a plate and press the moisture out with a few paper towels.
3. Mix dry ingredients into a bowl, then add wet ingredients and combine well.
4. Preheat the oven to 350 degrees
5. Wrap cookie dough around each cheesecake filling and place it onto a baking sheet. Make sure to seal in the cheesecake so it does not leak out.
6. Bake for 12-14 minutes and allow to cool completely before serving.
7. Enjoy!
