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Pumpkin Party Cookie Sandwich
These protein-packed cookies are irresistibly soft, perfectly spiced, and finished with a crunchy coarse sugar. Double up with a velvety vanilla whipped cream and cream cheese filling for a decadent upgrade.
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Ingredients
1⅓ cups canned pumpkin
1 cup Greek yogurt
½ cup egg whites (or egg whites from four large eggs)
⅔ cup vanilla-flavored whey protein powder
½ cup granulated sugar
¾ cup coconut flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon salt
Butter-flavored non-stick spray
Turbinado sugar, to sprinkle
1 cup cold heavy whipping cream
¼ cup vanilla-flavored whey protein powder
2 tablespoons cream cheese, softened
1 teaspoon vanilla bean paste
Step by step
Preheat oven to 350°F.
In KitchenAid® Stand Mixer Bowl, mix pumpkin, yogurt and egg whites on low speed until fully combined. Continuing on low speed, mix in vanilla whey protein powder, granulated sugar, coconut flour, pumpkin pie spice, baking powder and salt. Scoop cookies onto baking sheets into a golf ball size shape, leaving about 2 inches of space between cookies. Spritz cookies with butter-flavored non-stick spray and flatten cookies to an even ½ inch tall. Sprinkle tops with turbinado sugar. Bake for 10-15 minutes, or until firm when pressed.
While cookies are baking, make protein whipped cream. In clean Stand Mixer bowl fitted with Whisk attachment, add heavy cream and whip on high speed until stiff peaks form, about 1-2 minutes. Turn speed to low and add vanilla whey protein powder, cream cheese and vanilla bean paste. Mix on medium speed until incorporated, stopping to scrape if necessary.
Spread whipped cream on one side of a cooled pumpkin cookie and top with another cookie to make a sandwich. Repeat with remaining cookies and whipped cream. Freeze sandwich cookies for 30-60 minutes, then serve.
Pro Tip:
Unfilled cookies also taste great with a drizzle of homemade cashew butter. To make, measure 1 cup of roasted unsalted cashews into KitchenAid® Cordless Chopper or Top Down Chopper. Add 1 tablespoon of neutral oil and process until creamy. If mixture isn’t coming together, add another tablespoon of oil. Drizzle cookies with cashew butter.