Directions

Serving Size: 12

Mix together one cup of pumpkin purée and 1 scoop of pumpkin spice protein.
Pour about 1 inch of oil into a small pan and heat until 350-375 degrees.
Place 1-2 cups of powdered sugar in a ziplock bag.
Open a can of pilsburry thin crust and lay out completely flat, use a medium to large round cookie cutter. (The storage container that comes with the Bowmar shaker cup works great.)
Cut out 12 even circles and scoop 1tb of pumpkin mixture into each and carefully seal them shut and make them round in shape.
Fry for about 2-3 minutes on each side (time may carry depending on how thick the dough is when sealed.)
Once done place into ziplock bag and shake until all are evenly coated with sugar.

Directions

Serving Size: 24

Preheat oven to 350°. Line a 9×13 pan with parchment paper, set aside.
To make the first layer, in the bowl of stand mixer, cream together the butter and sugars until smooth. Add in the vanilla and eggs, and mix until smooth.

In a separate small bowl, whisk together the flour, cocoa, and salt. Add to the butter mixture in three additions, mixing well after each.
Stir in the chocolate chips.
Spoon the brownie batter into the prepared baking pan (it will be very thick), and spread it out flat using a rubber spatula coated in cooking spray.
Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the middle comes out mostly clean (if you wait until it is totally clean, the brownies will be a little less fudgy).
Remove from oven and let cool completely before proceeding.
To make the second layer, cream together the butter, pumpkin puree, and vanilla extract using an electric mixer. The butter might look chunky, but don’t worry, it will smooth out later.
Add in the protein powder, salt, and 1 cup of the powdered sugar. Mix until smooth. Continue adding the powdered sugar in 1 cup increments until you reach the consistency of a thick frosting. Mix in the food coloring until well incorporated, if using.
Spread the pumpkin mixture onto the cooled brownies in an even layer. Place in fridge to chill while you make the third layer.
To make the third layer, in a small microwave bowl, combine the baking chocolate and butter. Microwave at 50% for 60-90 seconds, or until the mixture is melted. Stir well.
Remove the brownies from the fridge, and spread the chocolate mixture in an even layer over top of the second layer.
Place the brownies back in the fridge to cool completely before slicing into small squares.

Directions

Serving Size: 9

Heat oven to 350 degrees. Prepare a bundt pan by spraying with cooking spray. Set aside.
In the bowl of a stand mixer, or a mixing bowl with handheld blender, add the sugar, oil, eggs, vanilla, pumpkin, and yogurt. Beat together until combined.
Add flour, baking powder, baking soda, salt, protein powder. Blend together until just combined and no flour pockets remain.
Pour into the prepared bundt cake pan and cook for 45-50 minutes. Check with a toothpick to make sure it’s cooked. A toothpick should come out with moist crumbs.
Let cool in the bundt pan for 10 minutes and then invert the bundt pan onto a cooling rack to let the cake cool completely before frosting.
Make caramel frosting
Combine butter, brown sugar, heavy cream, and salt in a small saucepan over medium-high heat.
Bring the mixture to a boil and once boiling turn heat to low and let simmer for 3 minutes. Do not stir during the 3 minute cook time.
Pour the caramel into a mixing bowl and let sit at room temperature for 10 minutes so it can cool to lukewarm.
Add the vanilla and powdered sugar, beat together until combined and frosting-like consistency. If it is too thick/crumbly, add more heavy cream 1 tablespoon at a time until the desired frosting is reached. I usually have to add 2 additional tablespoons of cream.
Immediately drizzle or pipe the frosting over the cooled pumpkin cake. The caramel frosting hardens up rather quickly so be ready to spread it over the cake right when it’s done.