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Healthy Pumpkin Cheesecake Cookies Recipe

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★★★★★

4.9 from 62 reviews

These Healthy Pumpkin Cheesecake Cookies combine the warm flavors of pumpkin spice with a creamy protein-packed cheesecake filling. Made with almond flour and pumpkin pie protein powder, these cookies are a nutritious treat perfect for autumn or any time you crave a guilt-free dessert.

Ingredients

Scale

Dry 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)

Wet Ingredients

  • 75g Canned Pumpkin (or pumpkin purée)
  • 28g (2 Tbsp) Melted Butter (or Coconut Oil)

Cheesecake Filling

  • 70g Fat Free or Reduced Fat Cream Cheese
  • 15g (1/2 scoop) Vanilla Whey/Casein Blend Protein Powder
  • 20g Powdered Sugar Substitute
  • 1 tsp Vanilla Extract

Instructions

  1. Mix Dry Ingredients: Combine the pumpkin pie protein powder, almond flour, brown sugar substitute, baking soda, and cinnamon or pumpkin spice in a large bowl, mixing thoroughly to ensure all dry ingredients are evenly incorporated.
  2. Add Wet Ingredients: Melt the butter or coconut oil using a microwave, then mix it into the dry ingredients along with the canned pumpkin until a cookie dough forms. The dough should be slightly sticky but hold together well.
  3. Chill the Dough: Refrigerate the cookie dough for one hour to improve texture and flavor. If pressed for time, chilling for at least 20 minutes is sufficient.
  4. Prepare Cheesecake Filling: In a separate small bowl, blend the cream cheese, vanilla whey/casein protein powder, powdered sugar substitute, and vanilla extract until smooth. Store this mixture in the fridge to chill and thicken alongside the dough.
  5. Preheat Oven: Once both dough and filling have chilled, preheat your oven to 350°F (175°C).
  6. Scoop Cookies: Use a small cookie scoop to portion out 12 small dough balls onto a parchment paper-lined baking sheet. If you don’t have a scoop, a small kitchen spoon works well.
  7. Flatten and Fill: Using your fingers, gently press each dough ball into a disc shape. Place a small spoonful of cheesecake filling in the center of 6 cookies, leaving enough space around the edge to seal.
  8. Form Stuffed Cookies: Place the remaining 6 dough discs over the filled ones, pinching the edges together to seal the cheesecake inside. Roll the stuffed cookies gently into balls, repairing any cracks to prevent filling leakage during baking.
  9. Bake: Bake the cookies at 350°F for 8-10 minutes. They are safe to eat with less baking if you prefer a soft, gooey texture.
  10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about one hour so the cheesecake filling can firm up. Alternatively, after cooling 5-10 minutes, place them in the fridge for one hour to set fully.
  11. Storage: Store cookies in the fridge for up to one week or freeze for longer storage, enjoying them chilled or at room temperature.

Notes

  • Make sure to refrigerate the dough and filling to achieve the best texture and flavor in the cookies.
  • You can substitute butter with coconut oil for a dairy-free option.
  • Using a protein powder designed for baking or designed as pumpkin pie flavor enhances taste and nutritional profile.
  • The cookies can be slightly underbaked for a softer center since all ingredients are safe to eat raw.
  • If you don’t have pumpkin pie protein powder, you can use plain protein powder and increase the pumpkin pie spice for flavor.
  • Keep the edges sealed well to prevent the cheesecake filling from leaking out while baking.

Keywords: pumpkin cheesecake cookies, healthy cookies, protein cookies, low fat dessert, pumpkin spice dessert, almond flour cookies, protein cheesecake filling

Find it online: https://victoriablair.com/healthy-pumpkin-cheesecake-cookies-recipe/