Pumpkin Protein Cookies (Crumbl Copycat)

INGREDIENTS

  • Wet ingredients:
  • Dry Ingredients:
    • 2/3 c Vanilla Protein Powder, used The Peachie Spoon (the best for baking)
    • 1/2 cup coconut flour 
    • 2 tsp baking soda 
    • 2 tsp pumpkin pie spice 
  • Spiced Cream Cheese Icing: 
    • 1 - 8 oz 1/3 less fat cream cheese, softened 
    • 1/4 cup confectioners sugar replacement (used Swerve brand)
    • 1/2 tsp vanilla extract 
    • 1/2 tsp cinnamon or pps 
       

STEPS

  1. In a large bowl, combine wet ingredients and stir. Add dry ingredients and stir to combine. 

  2. On a large lined sheet pan, form into 6 large cookie shapes. Mine were about 1/2 cup of batter a piece. If you have an XL sheet pan, use that. I didn’t use mine and they spread some but still turned out great.

  3. Bake at 375° for 12-15 minutes. Place on a cookie rack to cool. After cooling, make icing below if desired. Store in the fridge for up to a week. I like to microwave mine for 15-20 seconds before enjoying. 

  4. Spiced Cream Cheese Icing: 
    • Stir ingredients in a bowl and spread over cooked and cooled cookies. Sprinkle with pumpkin pie spice, if desired. Store in the fridge. Good for a week. 


🍑 Nourishment Breakdown

Serves 6

Macros per cookie with icing:
Calories: 211 | Fat: 8g | Carbs: 12g | Protein: 21g | Fiber: 6g


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Pumpkin Protein Cookies (Crumbl Copycat).

Servings

6

Pumpkin Protein Cookies (Crumbl Copycat).

Ingredients

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    • 1 c pumpkin puree 
    • 1/2 c liquid egg whites
    • 1 c nonfat Greek yogurt
    • 1 tsp vanilla extract
    • 1 tsp cake batter extract 

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    • 1 - 8 oz 1/3 less fat cream cheese, softened 
    • 1/4 cup confectioners sugar replacement (used Swerve brand)
    • 1/2 tsp vanilla extract 
    • 1/2 tsp cinnamon or pps 

    Steps

    1. In a large bowl, combine wet ingredients and stir. Add dry ingredients and stir to combine.
    2. On a large lined sheet pan, form into 6 large cookie shapes. Mine were about 1/2 cup of batter a piece. If you have an XL sheet pan, use that. I didn’t use mine and they spread some but still turned out great.
    3. Bake at 375° for 12-15 minutes. Place on a cookie rack to cool. After cooling, make icing below if desired. Store in the fridge for up to a week. I like to microwave mine for 15-20 seconds before enjoying.

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    1. Stir ingredients in a bowl and spread over cooked and cooled cookies. Sprinkle with pumpkin pie spice, if desired. Store in the fridge. Good for a week. 
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    35 comments

    What I’m looking for 👍🏼
    ———
    thepeachiespoon replied:
    Hooray! Thanks so much

    Elizabeth

    Another great recipe!!!! I ended up using the philadelphia cream cheese frosting because I was being lazy and they were still amazing. How about a cookies n cream flavor.
    ———
    thepeachiespoon replied:
    yay! So easy and yesss, I have so many flavor ideas. Gotta make them happen. 🥳🧡

    Alison Smyth

    Can you sub whole, regular eggs instead of egg whites? If so, how many? Thanks! Love your recipes!
    ———
    thepeachiespoon replied:
    I haven’t tried but 3 whole eggs would be an equal swap

    Mary

    Good flavor but texture seemed off and more like a pancake than cookie. Did I do something wrong?
    ———
    thepeachiespoon replied:
    Not necessarily! Depends on the type of Protein powder. And mine were soft too

    Tammy

    Just curious how these are supposed to look/feel when they’re done! Mine came out verrrrry soft, I’m hesitant to take them off and put them on a cooling rack yet 😅 does this mean I need to cook them a bit longer? Or is that how they should be and they’ll harden a bit when they cool? Thank you so much!
    ———
    thepeachiespoon replied:
    They are soft but will only harden on a cooling rack. They stay “wet” if cooled on baking sheet

    Jacquelyn

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