High-Protein Reese’s Pumpkin Cookies with PB Frosting

Ingredients

• 0.5 cup Greek yogurt
• 0.5 cup Pumpkin purée (Use regular pumpkin purée rather than organic, according to the source.)
• 0.25 cup Monkfruit sweetener (For the cookie batter.)
• 1 Egg
• 1 tsp Vanilla extract
• 0.6667 cup Peanut-butter powder (For the cookies.)
• 3 tbsp Coconut flour
• 1 scoop Protein powder (The source used 1UP Birthday Cake protein powder.)
• 0.5 tsp Baking soda
• Salt (A pinch, for the cookie batter.)
• 0.3333 cup Peanut-butter powder (For the frosting.)
• 2 tbsp Monkfruit sweetener (For the frosting.)
• 1 scoop Protein powder (The source used 1UP Birthday Cake protein powder.)
• 3 tbsp Milk (Add gradually to the frosting, using only enough to reach the desired consistency.)
• Mini peanut-butter cups (Approximately 6 mini peanut-butter cups for topping; amount and whether they are used is optional as presented in the source.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

2. 2

   In a mixing bowl, combine the Greek yogurt, pumpkin purée, monkfruit sweetener, egg, and vanilla extract. Stir until the mixture is smooth and evenly combined.

3. 3

   Add the peanut-butter powder, coconut flour, protein powder, baking soda, and a pinch of salt. Mix until a uniform, thick cookie dough forms.

4. 4

   Using a small ice-cream scoop, portion the dough into six even balls on the prepared baking sheet. Leave space between them and gently shape them if needed. A mini scoop helps produce evenly sized cookies.

5. 5

   Bake for about 12 minutes, until the cookies are set. Do not overbake; they should remain soft and fudgy rather than dry.

6. 6

   Allow the cookies to cool briefly on the baking sheet while preparing the frosting.

7. 7

   In a clean bowl, mix the peanut-butter powder, monkfruit sweetener, and protein powder for the frosting.

8. 8

   Gradually add the milk, stirring after each addition, until the frosting reaches a smooth, spreadable consistency. Add the milk slowly because it is easy to add more but impossible to remove.

9. 9

   Spread or pipe the frosting over the cooled cookies. If desired, top each cookie with a mini peanut-butter cup, then serve.

Notes

The stated nutrition is approximately 140 calories, 3 g fat, 14 g carbohydrates, and 16 g protein per cookie. The source mentions approximately six mini peanut-butter cups for topping but does not provide a precise quantity or nutrition information. Store frosted cookies refrigerated in an airtight container; allow them to sit briefly at room temperature before serving for a softer texture.

Nutrition per serving

• dessert
• cookies
• baked
• high-protein
• peanut-butter
• pumpkin
• fudgy
• portion-controlled