1 c perfect fit protein powder or other favorite vanilla PP
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp salt
1 tbsp butter melted, can use butter substitute
about 1 cup pumpkin purée (NOT pumpkin pie filling) Start with 1/2 cup and keep adding until you get the moistness you like.
½ tsp vanilla extract
½ c coconut sugar or brown sugar or stevia (whichever you prefer)
1. Mix together the dry ingredients first and mix the wet ingredients together in a separate bowl. Then combine them together and mix throughly, adding more pumpkin if needed. See above note.
2. Next line a baking sheet with wax paper. Take an ice cream scoop to help portion mixture and create 24 cookie dough balls. Place on lined baking sheet and put in freezer for about 30 minutes. Just enough time to get them to set properly. Then you can store them in a glass or plastic container. They will stay moist for up to 2 weeks.