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

    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 ☺️
    ———
    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

    Abigail Sylvia

    Could you use a vegan vanilla protein instead of whey?
    ———
    thepeachiespoon replied:
    I haven’t tried! It’ll affect the texture some and may have to bake longer

    bridget terrien

    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!
    ———
    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

    Ashley

    Can you make this printable?
    ———
    thepeachiespoon replied:
    Yes! I’ll let me website team know. Thanks for telling me.

    Patti

    What can I use in place of protein powder or can I just eliminate and not substitute?
    ———
    thepeachiespoon replied:
    It’s the sweetener also and a main ingredient for this recipe. Not sure it’ll work.

    Jamie Andersen

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