A Fall season favorite.
45 Minutes 9 Servings 90 Total Calories


Ingredients

dough: 
2 scoops Snickerdoodle Select Protein
1/2 cup almond flour
1/4 cup tapioca flour or flour of choice plus more for dusting
1/4 cup oat flour
1/4 cup pumpkin puree
1 tbsp flax meal
1 egg
1 tsp cinnamon
1 tsp baking powder
filling:
2 tbsp Snickerdoodle Select Protein
2 tsp pumpkin puree 
2 tsp almond milk or milk of choice
1/2 tsp cinnamon
fluff:
1 tbsp Snickerdoodle Select Protein
1 tbsp greek yogurt
1 tbsp pumpkin puree
1/2 tsp cinnamon 

 

Directions

  1. Pre-heat oven to 350.
  2. In a large bowl, mix all dry ingredients for the dough and set aside.
  3. In another bowl, whisk the pumpkin and egg together. 
  4. Fold egg and pumpkin mixture into the dry ingredients until a dough forms. 
  5. Dust your hands with flour and roll dough into one large ball and place on a sheet of parchment paper, dusted with flour. Using a rolling pin, roll dough out until its 1/4 inch thick (continue dusting as needed).
  6. Mix together filling ingredients and spread evenly over rolled out dough. 
  7. Roll the dough up into a log and place it in the freezer for 20 minutes to firm up before slicing into 9 pieces. 
  8. Place the 9 pieces on a baking sheet lined with parchment paper and bake for 9-11 minutes. While baking, mix all fluff ingredients together.
  9. Remove rolls from the oven and allow to cool for 5 minutes before topping with fluff and serving. 

Nutrition Facts

Servings per recipe  9
Calories  90
Total Fat  3g
Total Carbs  8g
Protein  10g