Pumpkin Cookies

Serves: Approximately 24 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes

These soft, cake-like cookies are packed with fall flavor and use Clean Monday Meals Vanilla Protein Powder to create a balanced, moist, gluten-free treat.

Ingredients:

• 1 and 1/2 cups Gluten-Free All-Purpose Flour
• 2 scoops Clean Monday Meals Vanilla Protein Powder (about 2/3 cup)
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter (or plant-based butter substitute), softened
• 1/2 cup packed light brown sugar (or a dry sugar substitute)
• 1/4 cup granulated sugar (or a dry sugar substitute)
• 1 large egg
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1 1/2 to 2 cups chocolate chips (Optional) (use dairy-free chocolate chips for allergen-friendly)

Instructions:

1. Prep and Preheat: Preheat your oven to 350°F (175C). Line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the GF flour, Vanilla Protein Powder, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.
3. Cream Wet Ingredients: In a separate large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes). Beat in the egg and vanilla extract until just combined.
4. Add Pumpkin: Mix in the pumpkin purée until well incorporated.
5. Mix Batter: Gradually add the dry ingredient mixture to the wet mixture, beating on low speed until just combined. Be careful not to overmix. The batter will be soft and cake-like.
6. Add Chocolate Chips (Optional): If desired, gently fold in the chocolate chips with a spatula until they are evenly distributed.
7. Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
8. Finish: Bake for 9-10 minutes, or until the edges are set and the centers spring back lightly when touched.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.