Call us basic, but come fall–we only have eyes for pumpkin. Pumpkin Pie Protein Powder is made with pumpkin spice and everything nice (including 20g of protein in every serving)! Enjoy our favorite drool-worthy recipes featuring Pumpkin Pie Protein Powder! 

PUMPKIN ROLL

Makes 10 servings
320 calories / 13F / 43C / 8.5P / per serving

1 serving CSE Pumpkin Pie Protein Powder
½ cup whole wheat pastry flour
½ tsp. baking powder
½ tsp. baking soda
½ Tbs. pumpkin pie spice
¼ tsp. sea salt
3 large eggs
1 tsp. vanilla extract
1 cup coconut sugar
⅔ cup canned pumpkin
1 Tbs. powdered sugar, optional for garnish
Cream Cheese Filling:
1 cup (8 oz.) Neufchâtel cream cheese (room temperature)
6 Tbs. grass-fed butter (room temperature)
1 serving CSE Simply Vanilla Protein Powder
¼ cup powdered sugar
3 Tbs. raw honey
1 tsp. vanilla extract


1. Preheat the oven to 375 degrees. Place parchment paper into a 10x15” rimmed baking sheet, leaving about an inch of the parchment paper hanging over the edges of all sides of the pan.

2. Add the protein powder, flour, baking powder, baking soda, pumpkin pie spice and salt to a large mixing bowl. Stir until well combined.

3. In a separate mixing bowl, add the eggs, vanilla extract and coconut sugar. Whisk together until just combined, then whisk in the pumpkin until smooth. Add the wet ingredients to the dry and mix until just combined.

4. Pour the cake batter into the prepared pan. Spread the batter out evenly with a rubber spatula, coating the entire pan. Bake for 10-12 minutes.

5. Remove from the oven and then holding the sides of the parchment paper, remove the cake from the pan and set on the counter. Slowly roll the cake, leaving the parchment paper on, and place on a cooling rack. Let cool completely.

6. Make the filling by adding the cream cheese, butter, and powdered sugar to a small mixing bowl. Beat together until smooth. Add the protein powder and beat until smooth. Add the honey and the vanilla and beat until smooth.

7. Unroll the cake and spread the cream cheese filling evenly over the entire cake. Gently roll the cake back up with the cream cheese filling now on the inside. This time, carefully remove the parchment paper from the cake as you roll it up. Wrap the pumpkin roll in plastic wrap and store in the fridge until ready to serve. Top with powdered sugar and cut into ten even slices. Enjoy!

MINI PUMPKIN CHOCOLATE CHIP MUFFINS

Makes 46 mini muffins
40 calories / 1.5F / 5.5C / 1.5P / per muffin

1 serving CSE Pumpkin Pie Protein Powder
1 ½ cups Kodiak Cakes Pumpkin Flax Mix
1 tsp. baking soda
1 tsp. baking powder
½ tsp. sea salt
½ tsp. cinnamon
2 large eggs
1 cup canned pumpkin
1 tsp. vanilla extract
½ cup coconut sugar
¼ cup nonfat, plain Greek yogurt
¼ cup melted butter
⅓ cup fat-free milk
½ cup mini chocolate chips


1. Preheat the oven to 350 degrees. Grease a mini muffin tin; no liners needed.

2. Add the protein powder, Kodiak Cakes Mix, baking soda, baking powder, sea salt and cinnamon to a large bowl. Stir until combined; set aside.

3. In a separate bowl, whisk the eggs, pumpkin, vanilla, coconut sugar, Greek yogurt, melted butter and milk together until well combined. Add the wet ingredients to the dry and whisk until just combined. Fold in the chocolate chips.

4. Spoon about one tablespoon of the batter into each muffin cup, filling about ¾ of the way full. Bake for 12 minutes. Let cool for a couple minutes. Transfer to a cooling rack.

PUMPKIN CHOCOLATE CHIP COOKIE OATMEAL

Makes 1 serving
355 calories / 12F / 35C / 26.5P

⅓ cup old-fashioned rolled oats
½ cup water
3 Tbs. (46g) egg whites
1 Tbs. (14g) CSE Pumpkin Spice Butter or natural almond butter
¾ serving (24g) CSE Pumpkin Pie Protein Powder
Dash sea salt
Vanilla stevia drops, optional to taste
Unsweetened almond milk, optional to taste
1 Tbs. (15g) mini chocolate chips


1. Add the oats, water and egg whites to a bowl. Microwave for 1-2 minutes or cook on the stovetop for 3-5 minutes.

2. Add the nut butter and stir until well combined. Let cool for a couple minutes. Stir in the protein powder, salt, stevia and a little almond milk if the oatmeal is too thick. Sprinkle the chocolate chips over the top. Enjoy!

PUMPKIN CHOCOLATE SPECKLED SHAKE

Makes 1 serving
250 calories / 9F / 23.5C / 18.5P

1 cup unsweetened almond milk
¾ serving CSE Pumpkin Pie Protein Powder
2 Tbs. canned pumpkin
40g frozen banana slices
½ Tbs. (7g) CSE Pumpkin Spice or Cinnamon Bun Butter or natural almond butter
½ Tbs. (7g) mini chocolate chips
6-8 (120g) ice cubes


1. Add all of the ingredients to a high-powered blender. Blend until smooth.

2. Pour into a cup. Enjoy!

PUMPKIN PIE PUPPY CHOW

Makes 12 servings / 1 cup (75g) per serving
310 calories / 15F / 38C / 8P / per serving

7 cups Chex Rice cereal
1 cup graham cracker crumbs
1 cup white chocolate chips
¼ cup grass-fed butter
½ cup CSE Pumpkin Spice Butter
¼ cup raw honey
Pinch of sea salt
Dash of cinnamon
2 servings CSE Pumpkin Pie Protein Powder


1. Pour the cereal, graham cracker crumbs and ½ cup of the white chocolate chips into a large bowl; set aside.

2. Add the butter to a small saucepan over low heat. Once melted, add the nut butter, honey, ½ cup white chocolate chips, sea salt and cinnamon. Stir constantly until completely melted. Remove from heat and let cool for a couple minutes. Stir in one serving of the protein powder.

3. Pour the hot mixture over the top of the dry mixture in the bowl. Stir until well coated. Sprinkle with another serving of protein powder. Stir and serve. Store leftovers in the refrigerator.

PUMPKIN PIE SHAKE

Makes 1 serving
345 calories / 11F / 35.5C / 26P

1 cup unsweetened almond milk
1 serving CSE Pumpkin Pie Protein Powder
¼ cup canned pumpkin
80g frozen banana slices
1 Tbs. CSE Cinnamon Bun Butter or natural almond butter
Dash pumpkin pie spice
Topping:
2 Tbs. spray whipped cream


1. Add all of the ingredients to a high-powered blender. Blend on high until smooth.

2. Pour into a cup. Top with whipped cream. Enjoy!

PROTEIN PUMPKIN SPICE LATTE

Makes 1 serving
195 calories / 1F / 13C / 33P

1 cup fat-free milk
1 serving CSE Pumpkin Pie Protein Powder
¼ tsp. vanilla extract
Pumpkin pie spice, to taste
Topping:
2 Tbs. spray whipped cream
Optional Add-In:
1 oz. espresso


1. Add milk to a microwave-safe mug. Heat in the microwave for 60-90 seconds.

2. Add the protein powder to the hot milk. Using a milk frother, mix until smooth.

3. Add the vanilla extract, pumpkin pie spice, and optional espresso to the mug; froth until well combined. Top with whipped cream. Enjoy!

*To make an iced latte, skip the microwave instructions and pour the drink over ice.