Healthy Pumpkin Cookies (with added protein)
These healthy pumpkin cookies (with added protein) are perfectly soft with just the right amount of pumpkin and spice! These cookies are incredibly simple to make and at just under 50 calories per cookie you can’t go wrong – even if you ate two or three in one sitting!
Have you jumped on the pumpkin bandwagon, yet, this year? I know I look forward to pumpkin recipes all year long. Once September hits, it’s all I can do to not make every recipe a pumpkin recipe. Ha! Especially when it comes to dessert and snack recipes. There’s something so comforting about having a soft pumpkin spiced cookie on a chilly fall day alongside my cup of coffee or tea.
Mmmmmm, oh my word and these are so good. The kids really love them too and I find myself always wanting more. Fortunately, this recipe is super easy to make and guilt-free, so these are going to be happening often in our house.
Ingredients for Healthy Pumpkin Cookies
There’s a good chance you have everything you need for this easy recipe! You will have some yummy healthy pumpkin cookies in no time! Here’s what you need:
- Oats. For these cookies, I like to use regular old-fashioned rolled oats. However, if you want less of an oat texture, you can use quick oats or oat flour.
- Protein powder. I like Tone It Up or PEScience protein best, but feel free to use what you have on hand.
- Sweetener. You can, of course, use regular sugar here. I like to use Swerve sugar replacement because it tastes and bakes just like regular sugar without any calories.
- Cozy spices. This spice combination is what gives these cookies that classic pumpkin pie flavor.
- Salt. Really brings out the pumpkin flavor!
- Baking powder and baking soda. To help these rise a bit.
- Unsweetened applesauce. Applesauce adds some sweetness to the cookies and also acts as a binder.
- Canned pumpkin. Use 100% pure canned pumpkin for these cookies. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
- Egg white. Adds a boost of protein while helping to hold these cookies together.
- Optional mix-ins. Chocolate chips are optional, but I highly recommend. Who else loves a pumpkin/chocolate chip combo? I also really love throwing some chopped pecans and craisins in the mix!
Let’s make some Skinny Pumpkin Protein Cookies! I know you will LOVE them!
This recipe is easy and fast! Just 1 bowl, simple methods, and 20 minutes start to finish (cooking and all). And they just so happen to be soooo moist, so tender, so sweet, so spicy, so tasty… SO DREAMY… just without butter, sugar, or oil.
I can’t wait for you guys to try these cookies. And I also can’t wait to whip them up again! They’re:
Soft and chewy
& so very perfect for fall!
They pair wonderfully with a steamy cup o’ joe, make an excellent 4pm snack, and are perfectly acceptable to squeeze in right before midnight. Not speaking from experience or anything… 😉
More Pumpkin Recipes To Try:
If you try these healthy pumpkin cookies recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
These Skinny Pumpkin Protein Cookies are perfectly soft with just the right amount of pumpkin and spice! These cookies are incredibly simple to make and at just under 50 calories per cookie you can't go wrong - even if you ate two or three in one sitting!
- 1 1/2 cups old fashioned rolled oats or 1 cup oat flour
- 1/4 cup protein powder or additional 1/4 cup oat flour
- 3/4 cup sweetener that measures like sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice or additional cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup unsweetened applesauce
- 1/2 cup canned pumpkin
- 1 large egg white
- 1 tablespoon mini chocolate chips for topping
Preheat oven to 350 degrees. Spray baking sheet with cooking spray or line with parchment paper. Set aside.
If using rolled oats, use a food processor or blender to grind them to a flour-like consistency.
In a medium mixing bowl, mix together dry ingredients.
Create a well in the center of the dry ingredients and stir together wet ingredients. Then stir the entire mixture together. It will seem very dry at first, keep stirring. It will become batter-like eventually.
Scoop 1/8 cup (or 2 tablespoons) of dough onto baking sheet per cookie. Flatten them out slightly, as they don't spread much. Sprinkle with a few chocolate chips if desired before baking, and bake for 8-10 minutes, or until set. Enjoy!
Storing pumpkin protein cookies: Unlike most cookie recipes, these pumpkin cookies do not store well beyond a day at room temperature. Because of the canned pumpkin and how moist these cookies are, they tend to get sticky when kept at room temperature for very long. It's best to store the cookies in the refrigerator after the first day.