Michael Kranak, MA – @KranDaddy
The leaves are changing, college football dominates Saturday and we’re finally in October. That’s right, fall is full swing! This time of year is great. People spending more time with family, doing awesome outdoor activities and my personal favorite – the return of pumpkin flavored everything. Zero shame in admitting it; I love all things pumpkin flavored, ESPECIALLY sweets such as cookies, ice cream, pumpkin rolls and muffins.
For many people, the return of pumpkin treats can signal the end of their progress on a diet/lifestyle. On the other hand, this can mean a time of depriving oneself of treats you REALLY want, but are afraid to indulge because of lack of self-control or killing progress.
If you’re looking for a healthy alternative to a traditional pumpkin treat…
I GOT YOU!
Here’s my recipe for Pumpkin Cookies made using any high protein, low sugar baking mix!
Recipe yields: ~15 cookies depending on size; ~40 calories per cookie
- 2 scoops of high protein, low sugar Baking Mix
- 1 serving of canned pumpkin (1/2 cup, 122g)
- ½ teaspoon of pumpkin pie spice
- ½ teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 4-6 tablespoons of water
- Pre-heat oven to 350 degrees F
- Put two scoops of baking mix in a large mixing bowl
- Add in ½ teaspoon of cinnamon and pumpkin pie spice
- Add 1 teaspoon of vanilla extract
- Add in 4-6 tablespoons of water about 2 TO 6 TBS AT A TIME
- When I made these, I used 5 tbs, but it will depend on personal preference for consistency
- The batter should be a little runnier than usual at this point – that is okay – but not total liquid
- Mix together
- Next, add in the ½ cup of pumpkin mix together
- If it’s still runny after you mix the pumpkin in, add one more spoonful of pumpkin in
- Place spoonful gobs on a baking sheet/parchment paper on a baking tray
- Place in oven for 8-10 minutes
- Let cool for 2-3 minutes
If you liked this recipe, be on the lookout for future IVB Meal recipes in my future articles!
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