Ingredients
Scale
- 1 cup (226 g) 2% cottage cheese
- 1/2 cup (122 g) plain pumpkin purée, not pumpkin pie filling
- 2 tablespoons (30 g) pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/8 teaspoon fine salt
- 1/2 cup (60 g) vanilla whey protein isolate
- 1/2 cup (52 g) powdered peanut butter
- 1/4 cup (42 g) mini semi-sweet chocolate chips
Instructions
- Add the cottage cheese, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, and salt to a blender or food processor. Blend until completely smooth, scraping the sides if needed.
- Add the whey isolate and blend briefly just until uniform.
- Transfer the mixture to a medium bowl. Stir in the powdered peanut butter by hand until the mixture becomes thick and scoopable.
- Fold in the mini chocolate chips, reserving a few for the top if desired.
- Refrigerate for 10 to 20 minutes before serving. If the dough is still softer than you like, stir in 1 tablespoon additional powdered peanut butter and chill again.
- Divide into 4 servings and keep refrigerated.
Notes
- This recipe intentionally contains no flour and no eggs, so no home flour heat-treatment step is used.
- Use plain pumpkin purée, not pumpkin pie filling.
- Protein powders vary in absorption. The recipe is formulated for whey isolate; other powders can change the texture.
- Use gluten-free-labeled packaged ingredients when gluten cross-contact matters.
- Nutrition is estimated for one-fourth of the recipe using representative values for 2% cottage cheese, pumpkin, whey isolate, powdered peanut butter, maple syrup, and mini chocolate chips.
- Refrigerate in a covered container and use within about 3 days for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No Cook
- Cuisine: American
- Diet: High Protein, Gluten Free, Vegetarian