Pumpkin Protein Cookies (Crumbl Copycat)

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 
    
• Dry Ingredients:
  
  • 2/3 c Vanilla Protein Powder, used The Peachie Spoon (the best for baking)
    
  • 1/2 c 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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