This pumpkin spice cottage cheese cookie dough is gluten free, high protein, refined sugar free, lower carb, clean eating, and healthy. The perfect high protein fall treat. In a large clear glass mixing bowl is freshly made cookie dough with cottage cheese and other ingredients blended for a smooth, creamy, thick texture. The color is a naturally light orange from pumpkin and dark chocolate chips poke through for added crunch and sweetness. A spoonful shows the thick cookie dough consistency is perfection.

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This Pumpkin Spice Cottage Cheese Cookie Dough is gluten free, high protein, and naturally sweetened. It tastes like soft, indulgent, pumpkin cookies with a cheesecake twist. This cookie dough is the most delicious fall treat to have prepped in your fridge for a quick sweet for the week!

Over the summer, Cottage Cheese Cookie Dough went viral and for good reason. I was skeptical at first but, like everyone else, I became OBSESSED with this high protein treat. Who knew that cottage cheese could taste amazing as Cookie Dough and even as Baked Cookies? Well, I knew that I had to make a fall version that was pumpkin spice and this delicious recipe was created!

This pumpkin spice version is perfectly sweet and has a slight pumpkin cheesecake flavor. PLUS this recipe has gotten an upgrade because I tried something different to make the consistency even better. My secret is putting the dough in the fridge for an hour after it’s all mixed. This helps thicken and make the dough perfect 🤩 You seriously won’t believe how the taste, texture, and consistency is exactly like regular cookie dough!

I like to store this in a couple separate containers so I have a high protein snack or treat ready whenever I’m hungry or need a sweet fix. When I want something sweet, I want it RIGHT away so having healthier desserts prepped helps me satisfy those cravings, using simple ingredients that will help give me energy and feel better instead of reaching for something quick and maybe not as supportive that could send me on a blood sugar rollar coaster. I can usually divide mine into four servings and you can store them in the fridge or the freezer!

Whether you’re prepping higher protein snacks or treats for the week or making this for you and your friends, I promise it will be a hit!

Why You’ll Love This

High Protein – Thanks to the cottage cheese and protein powder, this cookie dough has
Balanced dessert or snack – In this cookie dough, we have protein from the cottage cheese and protein powder, healthy fats from the cottage cheese, almond flour, and carbs from the maple syrup and pumpkin puree. Making this a good balance of all three macros so it will not only satisfy your sweet tooth but also keep your blood sugar more stable and keep you full!
Minimal steps – Everything is blended in a blender, mixed in a large bowl, and placed in the freezer to set and thicken. It’s THAT easy!
Dietary friendly – This is gluten free, high protein, lower carb, and refined sugar free depending on what chocolate chips you use.

What You’ll Need:

Cottage cheese – My favorite for a thick, creamy texture and mild flavor are from Good Culture and Kalona Super Natural.
Maple syrup – Any sweetener will work (honey, coconut sugar, monkfruit, etc.).
Vanilla extract
Almond flour
Vanilla protein powder – You can use any vanilla protein powder, some of my favorites are from Flav City (code: callascleaneats), Truvani, and Sprout Living (code: callascleaneats).
Pumpkin puree – Look for 100% pure pumpkin puree.
Chocolate chips or chunks – These are my favorite mini chocolate chips or you can chop up a chocolate bar for bigger chunks!
Pumpkin pie spice— You can leave this out and use cinnamon instead if you’re not a fan.

How To Make

In a high-speed blender or food processor, add cottage cheese, pumpkin puree, maple syrup, vanilla and blend until smooth.
Pour the mixture into a large mixing bowl and add almond flour, protein powder, and pumpkin pie spice. Stir until combined and a cookie dough consistency forms.
Mix in chocolate chips. (Tip: The recipe has 1/4 cup chocolate chips, but we know that’s a suggestion and there’s no such thing as too many chocolate chips so add the amount you want!)
Set in the fridge for one hour for a thicker, better cookie dough consistency. Enjoy!

Recommended Tools

High-speed blender or food processor
Stainless steel measuring cups and spoons
Glass mixing bowls
Silicone spatula – this makes stirring the dough a lot easier since it’s thick!

Even More Pumpkin Spice Recipes

Single-Serve Pumpkin Cookie (Gluten Free, Vegan)

Cottage Cheese Pumpkin Mousse (Gluten Free, High Protein)

Healthy Pumpkin Bread with “Cream Cheese” Frosting (Gluten Free, Dairy Free)

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