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)
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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
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In a large bowl, combine wet ingredients and stir. Add dry ingredients and stir to combine.
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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.
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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:
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- 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
Did you make this recipe?
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32 comments
Well I could have eaten the entire bowl of batter before I even baked a cookie and made the frosting. Thanks for such a yummy recipe
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thepeachiespoon replied:
So good😅😆🎃🥳
This recipe couldn’t be easier! And hit the spot for that warm pumpkin spice craving.thanks!
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thepeachiespoon replied:
Hooray! Makes me so happy
I tried to make these and they came out of the oven very flat. I’m wondering if it’s because I live high altitude. Can you recommend additions for high altitude? Or maybe it was my protein powder? Is the protein powder you recommend a specific baking protein powder? I really want to be successful in making these as they look sooo good! Thanks ☺️
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thepeachiespoon replied:
I did create my grassfed whey isolate for the perfect baking consistency. Plant based, beef, or collagen don’t always bake great but some do! Hopefully you can store in the fridge and eat anyway
Could you use a vegan vanilla protein instead of whey?
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thepeachiespoon replied:
I haven’t tried! It’ll affect the texture some and may have to bake longer
This flavor combo was delish! Even swapping almond extract for the cake extract as I had it on my shelf. Quick question – my cookies needed another 10-15m to set and not be spongy in the center. Which ended up not super fluffy or pillowy? Have you run into that before? Thanks for all you do!
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thepeachiespoon replied:
Ovens can vary for sure. I let mine cool on a rack to really dry out. Hope this helps! So glad you liked them