107

Calories

5g

FAT

12g

carbs

2g

protein

Ingredients

2Sc Protein pumpkin Spice
1/2C Butter
1/2C Erythritol
1can Pumpkin Puree
1 egg
1tsp Vanilla
2C flour
1tsp Baking powder
1tsp baking soda
2 tsp Cinnamon
1/4tsp nutmeg
2tsp pumpkin pie spice
ICING:
1 1/2C icing sugar *add more if you would like a thicker icing*
1/2 c. unsalted butter
1/4 c. milk
1 tsp. vanilla

Directions

Serving Size: 36

1) Preheat over to 350. Lightly grease cookie sheet to ensure cookies do not stick
2) cream butter, add erythritol, pumpkin puree scarping down sides to ensure all mixed in
3) add egg and vanilla
4) mix in flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spices
5) once everything is completely mixed in scoop cookies onto baking sheet
6) bake in over for 8-12 mins or until completely cooked.
7) while cookies are baking in over make the brown sugar icing by
1) Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, it turns a deep golden brown about 10 minutes ensure to watch the brown butter very closely. It can go from ‘brown’ to ‘burned’ very quickly.
2) Remove butter from heat, cool 2-3 minutes, and *carefully* pour over powdered sugar.
3) Add milk and vanilla, and vigorously whisk the mixture until smooth. If the icing seems to seize or separate, continue to mix it. You can use an electric mixer if preferred. Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.

From the kitchen of: Heather Narraway