We bring you a recipe for pumpkin cheesecake cookies that are full of protein.

Even though the pumpkin season is over, there are still some here and there. Surely you've all had soups, patties and who knows what other delicacies from this vegetable.

Today we bring you a recipe for pumpkin cookies that you will surely love. Not only are they tasty, but they are packed with protein!

Pumpkin, as you can see from the above, is the main ingredient. However, we also add a dollop of cream cheese to it, which adds an exquisite flavor.
And nutritionally? There's about 75g of protein in the whole recipe, not enough carbs for a dessert, and as little fat as you want'

INGREDIENCE:

• 100 g vanilla protein powder.
• 230 g cream cheese. 230 230 ml.
• 230 g pumpkin puree.
• 50 g Splenda (or other sweetener of your choice).
• A little vanilla extract.
• 1/4 teaspoon salt.
• 1/4 teaspoon baking soda.
• A reasonable amount of cardamom, cinnamon, ginger or pumpkin spice.
• Optional: crushed nuts or dark chocolate chips.

PREPARATION:

1. Preheat oven to 180°C.
2. Mix the ingredients. Do not be afraid of lumps of cheese. The biscuits will also be good with lumpy dough.
3. Put baking paper on a baking tray or spray it with oil.
4. Use a medium ladle to make 8-10 biscuits.
5. Bake for 15-20 minutes depending on oven and size of biscuits.
6. Prick one biscuit with a toothpick. When the toothpick comes out clean, the biscuits are done. If there is dough on it, it still needs a few more minutes.

We wish you a good taste!