The new Pumpkin Spice Protein from Arbonne has people all in a tizzy, and I get why.

It’s goooooooood, you guys. And you KNOW I’m going to be making my daily protein shake as a Pumpkin Spice Protein Shake from pretty much now through Thanksgiving (December is a hard cutoff for pumpkin for me).

BUT there are SO MANY other delicious recipes you can make with this Pumpkin Spice Protein Shake Mix, so I thought I’d share. All of the recipes on this list are gluten-free, dairy-free, and vegan, except for one (#6).

Let’s get creative with our pumpkin protein!

Quick detour: If you haven’t ordered yourself a bag – or 10 – get it now before it’s gone! It’s only available for a limited time and while supplies last. If you get 2 bags (which, trust me, you’ll want), you get free shipping PLUS a free sign-up to Preferred Client status which gets you 20% off for a full year. GET IT HERE >>

GET YOUR PUMPKIN SPICE PROTEIN HERE

Quick detour #2: HACK!! If the Pumpkin Spice Protein is gone by the time you read this, grab a bag of Vanilla protein instead and just add 1/2 tsp. of pumpkin pie spice per 1 scoop of protein to get your Pumpkin Spice fix taken care of 😉

Ok, without further ado, here are my 6 favorite recipes to make with the Arbonne Pumpkin Spice Protein (+1 bonus recipe because I heart you… and because I found it after I made all the images and outline for this post… but mostly because I heart you)!

1. Pumpkin Spice Protein Shake

You know I HAD to start here, right? I mean, you can’t have a bag of protein shake mix and NOT have a solid shake recipe to go with it.

8oz. Vanilla Almond Milk

2 Scoops Pumpkin Protein

1/4 cu. Pumpkin Puree

1 TBSP Nut Butter

Handful of Ice

 

Blend & Enjoy!

2. Pumpkin Chocolate Chip Edible Cookie Dough

Oh yes, I did just say “edible cookie dough”. Go ahead and lock yourself in the bathroom and eat it by the spoonful. It’s toootally okay not to share. (recipe & via: @goodmommy0709)

2 scoops Arbonne Pumpkin Spice Protein Mix

2 TBSP Kirkland Mixed Nut Butter (or nut butter of choice)

2 TBSP Oat Milk (or dairy-free milk of choice)

Pinch of salt

1/8 cup Enjoy Life Mega Chocolate Chunks

 

Mix all ingredients together and get it in your belly!

3. Pumpkin Spice Protein Balls

There are soooooo many different ways to make protein balls you guys! I’ve made countless variations with the Arbonne protein flavor classics of chocolate and vanilla, and they are the PERFECT go-to snack when your sweet tooth comes knocking but you don’t want to actually indulge. Here’s the PERFECT protein ball recipe for Fall using the seasonal Pumpkin Spice Protein Mix.

2 scoops Arbonne Pumpkin Spice Protein Mix

1 cup gluten-free oats

3/4 cup sunflower butter (or nut butter of choice)

1/4 – 1/2 cup pumpkin puree

2 TBSP raw, unfiltered honey

1 TBSP chia seeds

1 TBSP pumpkin seeds

1 tsp. vanilla

1 tsp. cinnamon or pumpkin pie spice

Mix it all together and form into balls.

 

Pop 1-2 in your mouth post-workout or whenever that sugar craving kicks in! Store in the fridge for up to 1 week.

4. Protein PSL (Pumpkin Spice Latte)

I know people get REAL serious about their PSLs, so I’m not gonna mess around with you on this.

Yes, this IS a healthier version of the now-traditional Starbucks Pumpkin Spice Latte, but it’s wayyyy nicer on your waistline. And I PROMISE you it tastes even better. Yes, I said “e.v.e.n. b.e.t.t.e.r.”.

Since there’s no fake, heavy, syrup-y, over-the-top sweetness to it, you actually feel good after you finish it. It’s just a warm, cozy, smooth, lightly sweet and totally fulfilling cup of Pumpkin Heaven that you can have literally every day in the Fall without feeling guilty.

Stir together the following ingredients and steam slowly on stovetop, whisking constantly:

– 3/4 – 1 cup oat milk

– 2 TBSP pumpkin puree

– 1 scoop Pumpkin Spice Protein

– 1 tsp. pure maple syrup

Separately, brew 2 shots espresso or about 1/4-1/2 cup strong coffee and pour into mug. Pour milk mixture into coffee and froth up with a frother. Top with a sprinkle of pumpkin pie spice.

 

Sip slowly and savor.

The fancy blog picture of my Protein PSL is above, but here’s a little behind-the-scenes glimpse at what my everyday #momlife PSL looks like:

A little less fancy, still just.as.satisfying.

5. Pumpkin-Cranberry Protein Bars

This recipe is a bit fussier than the ones I’ve shared so far, but SO worth it. And really only “fussy” because it requires more ingredients, and a few you may not have just lying around in your pantry, but the assembly is super easy once you get going! (recipe & via: @thewholescoopblog)

Bar Ingredients:

1/3 cup ground flax meal

3/4 cup Pumpkin Spice Protein Shake Mix

2/3 cup smooth tahini or sesame paste

2 tbsp date syrup

3 tbsp hemp seeds

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

1 tbsp chia seeds

1 tbsp dried cranberries

1 1/2 tbsp melted coconut oil

1/2 tsp vanilla extract

Yogurt Topping:

1/2 cup plant-based yogurt

1 tbsp melted coconut oil

Instructions:

1. In one bowl, combine the coconut oil, tahini, date syrup and vanilla extract.

2. In a separate bowl, combine the flax meal, protein powder, all the seeds and cranberries.

3. Add the wet ingredients to the dry and mix well.

4. Line a bread loaf pan with a piece of parchment paper. Then press the dough into the pan and flatten/even it out with your fingers or a spatula.

5. In a small bowl, combine the yogurt and melted coconut oil. Pour over the dough in an even layer. Then sprinkle in additional toppings as you like.

6. Chill in the freezer for at least 1.5 hours, then they’re ready to eat!

Store in the refrigerator for up to a week.

6. Pumpkin Spice Protein Cookies

1 cup Pumpkin Spice Protein

1 1/4 cup gluten-free flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened

3/4 cup whole cane sugar

3/4 cup packed brown sugar

1 tsp. vanilla extract

2 large eggs

2 cups (1 bag) pumpkin spice chips

Preheat oven to 350. Mix ingredients and drop by rounded spoonful onto a baking sheet. Bake for 10-12 minutes.

BONUS Recipe! Pumpkin Protein Blender Mini-Muffins

These were sooo quick & easy to make and my kids gobbled them up within minutes of them cooling out of the oven. I helped with the gobbling, shamelessly. ( & recipe: @jojo_healthyonthegogo)

Ingredients:
-1 cup canned pumpkin pureee
-1 cup gluten-free oats
-2 scoops Arbonne Pumpkin Spice Protein
-1-2 TBSP maple syrup (to desired sweetness)
-1 tsp vanilla extract
-1/4 tsp salt
-1 tsp baking powder
-optional: 1/2 tsp pumpkin pie spiceBlend all ingredients in a food processor or high powered blender until smooth. Scoop into a mini muffin pan. Makes 15 mini muffins or 6 full sized muffins. Bake at 400F for 12-15 minutes.

Enjoy