Mix together the pumpkin puree, half (170 g) of the greek yogurt, almond milk, coconut flour, cocoa powder, protein powders, egg (whites), sweeteners, baking powder, and vanilla, red velvet extract into a batter. Then mix in white chocolate chips if using those.
3 Divide into 4-8 balls depending on preferred size.
4 
Put the balls on a parchment paper lined baking tray and flatten into even discs.
5 Bake for 8-11 depending on size to preferred doneness.
6 Mix together the remaining greek yogurt and cheesecake mix as well as sweetener to taste if desired.
7 
Take cookies out of oven and let cool and set up for half an hour.
8 
Dollop the yogurt cheesecake mixture on top and spread evenly.
9 Set in fridge for at least half an hour to let it set up and blend in a bit.
Note
Modified from the Crumbl inspired high protein cookies and cream cookies. I meant to dye them red but couldn't find my food dye...that I bought specifically for this so I just had the normal coloring.
