Fall is here and Pumpkin Spice is in the air! I don’t know about y’all, but I look forward to fall all year so I can get my pumpkin spice fill in! haha Here are two yummy Everything Pumpkin Fall Treats that will get you in the holiday mood! My kids love when fall comes around because I tend to have more of a sweet splurge. These Pumpkin Spice cookies hit the spot for sure and are a treat we look forward to every year. The Pumpkin Protein Pancakes are a great breakfast year round, just take out the pumpkin and you are set! I hope you and your family enjoy these Everything Pumpkin Fall Treats!

• 1 cup light brown sugar
• 1 cup sugar
• 1 cup canola oil
• 1 15 oz. can pumpkin
• 2 eggs lightly beaten
• 1 tsp vanilla
• 3½ cups gluten free all purpose flour blend
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 T pumpkin pie spice

• 4 oz cream cheese, room temperature
• ½ cup powdered sugar
• ¼ cup Greek yogurt

1. Preheat oven to 350° and line a baking sheet with parchment paper.
2. In a medium bowl combine brown sugar, sugar, canola oil, pumpkin, eggs and vanilla.
3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
4. Mix the dry ingredients into the wet ingredients.
5. Scoop out small balls of the dough onto the parchment paper.
6. Bake for 11-13 minutes.
7. To make the frosting, combine the cream cheese, powdered sugar and yogurt until smooth.
8. Lets the cookies cool off before adding the icing on top!

Pumpkin Protein Pancakes:

Total Time: 25 min.
Prep Time: 15 min.
Cooking Time: 10 min.
Yield: 2 servings, 3 small pancakes each

Ingredients:
1 cup pumpkin puree
¼ cup unsweetened almond milk
3 large egg whites (⅓ cup)
1 tsp. pure vanilla extract
1 cup quick cooking oats
1 scoop Vanilla Shakeology
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. baking powder
Nonstick cooking spray
2 Tbsp. reduced fat (2%) plain Greek yogurt

Preparation:
1. Combine pumpkin, almond milk, egg whites, and extract a medium bowl; whisk to blend.
2. Combine oats, Vanilla Shakeology, cinnamon, nutmeg, and baking powder in a medium bowl; mix well.
3. Add oat mixture to pumpkin mixture.
4. Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through. Top with yogurt and maple syrup.