Vegan & Gluten Free Pumpkin Cookie Dough Protein Shake

There is nothing I love more than anything pumpkin or coffee flavored. Literally, just give it ALL to me. Now, I am all for indulging in sweet treats like the Pumpkin Muffin from Starbucks, or my favorite soft serve ice cream from Stew Leonard’s. 

However, I also love any opportunity to craft something homemade, something allergy friendly, and something to fuel a good post Pilates workout. 

This Pumpkin Cookie Dough Protein Shake not only has a bit of sugar, a bit of pumpkin, and a whole lot of protein (I mean I am talking over 40g of protein), but it supports small women-owned brands, allergy-friendly brands, and makes its mark as being vegan.

To start you’ll need to get a pre-made OWYN pumpkin spice protein shake. I love this non-dairy brand because it’s also nut free and has a relatively good ingredient list with 20g of protein in a bottle. 

Then, you’ll make sure you have your protein powder on-hand. I’ve been using Core Perform lately as they constantly change-up the flavors and support a small business. You can even save on your order with my code: KatieKreates. 

Now, ultimately the best part is the cookie dough. As much as I love making homemade cookie dough. As a working graduate student, we don’t always have time for that. Sweet Loren’s has been my addiction of late and they have a pumpkin spice flavor that’s to die for. It’s top 14 free, meaning you can eat it raw and we definitely put the raw cookie dough in the shake. I think my brother may even prefer it raw. I have certainly seen him eat a whole pack of raw cookie dough before LOL. 

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Even though we have utilized a pumpkin flavored protein shake, I love to add additional canned pumpkin for more pumpkin flavor, more vitamin A, and more fiber in the shake. Pumpkin Pie Spice is also a great addition or you can just use some cinnamon! 

Ingredients 

• 1 bottle of Owyn Pumpkin Spice Protein Shake

• 1/2 tsp of Pumpkin Pie Spice

• 1 Sweet Loren’s Pumpkin Raw Cookie Dough

• 1/2 cup canned pumpkin

• 3/4 scoop of Core Perform Protein Powder.

• Ice to preference

One thing I do tend to find with my non-dairy based protein shakes versus dairy based is the need to use more liquid in the blend. Therefore, I use the entirety of the OWYN Pumpkin Spice Protein Shake in the blender.

 Afterwards, I add in ¾ scoop of Core Perform Protein Powder. Rice Krispy worked fabulous here, but maple banana bread does amplify the taste of fall and a ½ cup of canned pumpkin. I always suggest refrigerating the pumpkin alongside the protein shake (OWYN technically does not have to be refrigerated until after opening, but I ALWAYS prefer a cold or hot shake rather than one at room temperature) ahead of time if you want your smoothie to be on the colder end. 

Something else to note is that you will want to store your leftover canned pumpkin in a container in the fridge and use within 5 to 7 days of opening. 

Next, add in the Sweet Loren's cookie dough. I usually break it into pieces when placing it in the blender. You can use whatever flavor you want, but the pumpkin one definitely brings out the spice flavor. 

I always add ice to my smoothies so feel free to add as much Ice as your heart desires. Now, patience is always key when blending a good protein shake. You may need to blend multiple times pending how much Ice you place in it, but the wait is certainly worth it with this one.