Add the pumpkin purée, peanut butter, vanilla and maple syrup or honey to a bowl. Stir until smooth.

Add the protein powder, hemp seeds, oat flour, pumpkin pie spice and salt. Mix until fully combined.

If adding white chocolate chips to the cookies, fold them in now. Otherwise, reserve the white chocolate for decorating after baking.

Let the mixture sit for 2 to 3 minutes. If it feels very soft, add another tablespoon of protein powder.

Divide the mixture into 6 large cookies or 12 smaller cookies. Gently flatten and shape them on the tray, as they won’t spread much during baking. The rim of a wide-mouth jar or a cookie cutter can help shape neat circles.

Bake large cookies for 14 to 17 minutes, or until the edges are set. Smaller cookies may bake faster, so check them earlier; an exact time for the smaller size has not been tested.

Leave to cool completely. Melt the reserved white chocolate and drizzle it over the cookies, dip them, or use it to make spider webs.

For spider webs, pipe a small circle of melted chocolate in the center of a cookie, followed by 2 to 3 larger circles around it. Drag a toothpick from the center to the edge at several points while the chocolate is still melted. Let the chocolate set.