
INGREDIENTS
- Wet ingredients:
 - 1 c pumpkin puree 
 
- 1/2 c liquid egg whites
 
- 1 c nonfat Greek yogurt
 
- 1 tsp vanilla extract
 
- 1 tsp cake batter extract 
 
 
- 1 c pumpkin puree 
- 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 
 
 
- 2/3 c Vanilla Protein Powder, used The Peachie Spoon (the best for baking)
- 
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 
 
 
- 1 - 8 oz 1/3 less fat cream cheese, softened 
STEPS
- 
 
In a large bowl, combine wet ingredients and stir. Add dry ingredients and stir to combine. 
- 
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. 
- 
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. 
- 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
 
 
                      
27 comments
Loved the cookie & macros for such a big one! But the frosting tasted like plain cream cheese to me. Going to try with the copycat Starbucks pumpkin muffin “frosting” next time!
———
thepeachiespoon replied:
You can always tweak and add more sweetener ❤️❤️
If 1/4c coconut flour = 1c reg flour, this recipe would use 2c flour? Is that right? Or maybe I just need to buy coconut flour 😆
———
thepeachiespoon replied:
Yes! Coconut flour is less expensive than almond flour, much lower calorie, fat and low carb but high in fiber. It’s the best imo and that’s why I use it alot ha. You can find it at most stores on the baking aisle
Went ahead with a double batch since your recipes never lead me wrong! 10/10 delicious and my new fall favorite sweet treat!
———
thepeachiespoon replied:
Ahhh! Thx soooo much 🥳🎃
Crumbl vibes! Full of pumpkin flavor and easy to put together! Pillowy soft cookie and big!! Thank you for another amazing recipe!
———
thepeachiespoon replied:
Ahh! Yay. Thx so much for commenting
Am usually an Accomplished baker but I followed the instructions exactly (twice!) and mine look the same going into the oven but come out flat and spongy. Edible but the consistency of a soft pancake. Anyone else??
———
thepeachiespoon replied:
What type of protein powder? That’s usually the “texture” issue