Introduction

These Healthy Pumpkin Cheesecake Cookies combine the warm flavors of pumpkin and spice with a creamy cheesecake center for a delightful treat. They offer a protein boost while remaining deliciously soft and satisfying. Perfect for fall or any time you want a wholesome dessert.

The image shows a close-up of a cookie cut in half and stacked. The cookie has two layers of soft, golden-brown dough with a slightly crumbly texture. Between the dough layers, there is a thick, creamy white filling that looks smooth and slightly spongy. The cookie rests on a wooden surface with a white marbled texture background softly blurred. In the back, there is a white plate with more cookies and some blurred autumn decorations. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

45g (1.5 scoops) Pumpkin Pie Protein Powder
56g Almond Flour
28g Brown Sugar Substitute
1/2 tsp Baking Soda
1/2 tsp Cinnamon or Pumpkin Spice (up to 1 tsp for stronger flavor)
75g Canned Pumpkin (or pumpkin purée)
28g (2 Tbsp) Melted Butter or Coconut Oil
70g Fat Free or Reduced Fat Cream Cheese
15g (1/2 scoop) Vanilla Whey/Casein Blend Protein Powder
1 tsp Vanilla Extract
20g Powdered Sugar Substitute

Instructions

Step 1: In a large bowl, mix all the dry ingredients for the pumpkin cookies.
Step 2: Microwave the butter or coconut oil until melted, then add it and the canned pumpkin to the dry ingredients. Stir until cookie dough forms.
Step 3: Refrigerate the cookie dough for at least 20 minutes, ideally one hour. This chilling improves texture and flavor.
Step 4: In a small bowl, combine the cream cheese, vanilla protein powder, powdered sugar substitute, and vanilla extract. Mix until smooth and chill it alongside the dough.
Step 5: Preheat the oven to 350°F (175°C) once the dough and filling are chilled.
Step 6: Using a small cookie scoop or spoon, portion 12 small dough balls onto a parchment-lined baking sheet.
Step 7: Press each dough ball down into a disc. Place a small amount of cheesecake filling in the center of 6 discs, leaving edges clear to seal.
Step 8: Top the filled discs with the remaining 6 dough pieces, pinching edges to seal and forming each into a ball. Patch any cracks to keep the filling inside.
Step 9: Bake at 350°F for 8–10 minutes. The cookies are safe to eat with a slightly underbaked center for softer, gooier cookies.
Step 10: Remove cookies from the oven and let cool for one hour to allow the cheesecake filling to firm up. Optionally, chill in the fridge for a fully set center.

Tips & Variations

For a stronger pumpkin spice flavor, increase the cinnamon or pumpkin spice to 1 teaspoon.
Substitute coconut oil for butter to keep these cookies dairy-free, except for the cream cheese filling.
If you don’t have a cookie scoop, a small kitchen spoon works well for portioning dough.
Use your preferred brands of protein powder, but note that flavor and texture might slightly vary.

Storage

Store these cookies in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage. To enjoy, thaw overnight in the fridge and consume within a couple of days. Reheat slightly if desired, but they are delicious served cold as well.

How to Serve

The image shows a white plate with three soft, brown cookies placed near the center and back of the plate, each with a slightly cracked surface texture. In the front, there is a close-up view of one cookie with a bite taken out, revealing a creamy white filling layer surrounded by a warm, orange layer just inside the cookie, and the outer cookie layer is light brown and crumbly. The plate sits on a beige cloth on a white marbled surface. In the background, there are three small decorative pumpkins in green, orange, and white colors, slightly blurred to keep the focus on the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin purée, but be sure it’s well-cooked and strained to remove excess moisture for the best texture.

Are these cookies gluten-free?

Yes, this recipe uses almond flour and protein powders which are typically gluten-free, but always check your ingredient labels to ensure no gluten contamination.