Sometimes you just need something warm and sweet without the sugar crash. These soft pumpkin cookies are the perfect answer for your fall cravings. They are light, fluffy, and full of cozy spices.
You can enjoy these as a snack or even a quick breakfast. They fit perfectly into a healthy reset routine. Your kitchen will smell amazing while they bake in the oven.
Why This Recipe Is a Winner
These cookies are ready in just 27 minutes from start to finish. They use oat flour and natural sweeteners to keep things light. You get a boost of protein from the creamy yogurt icing.
This recipe is ideal for busy fall afternoons when everyone is hungry. It is a kid-approved treat that you can feel good about serving. Each cookie is satisfying and helps you stay on track with your goals.
Simple Method
Making these cookies is very straightforward and requires no fancy equipment. You simply whisk the wet ingredients and then stir in the dry ones. The dough is easy to handle and beginner-friendly for any home cook.
Even if you rarely bake, you can master these soft pumpkin cookies easily. The icing comes together in seconds with a quick whisk. You will love how fast these disappear from the cooling rack.
Ingredients You’ll Need
Most of these items are pantry staples you likely already have at home.
- 1 cup Oat flour
- 1/2 cup Unsweetened pumpkin puree
- 1/4 cup Granulated erythritol
- 1 large Egg white
- 1 tsp Vanilla extract
- 1 tsp Pumpkin pie spice
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 30g Vanilla whey protein powder
- 2 tbsp Plain non-fat Greek yogurt
- 1 tbsp Unsweetened almond milk
Step-by-Step
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the pumpkin puree, erythritol, egg white, and vanilla extract until smooth.
- In a separate bowl, combine oat flour, pumpkin pie spice, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture until a cohesive dough forms.
- Spoon 12 equal portions of dough onto the baking sheet and gently flatten each into a disk shape.
- Bake for 10 to 12 minutes until the centers are set and edges are slightly golden.
- Transfer cookies to a wire rack to cool completely.
- Prepare the icing by whisking the protein powder, Greek yogurt, and almond milk together until a thick glaze forms.
- Drizzle or spread the protein icing onto the cooled cookies before serving.
Best Ways to Enjoy It
Serve these cookies warm with a cup of herbal tea or coffee. They are wonderful for a cozy afternoon break by the window. You can also pack them into containers for healthy weekday lunches.
Try pairing them with a few apple slices for a balanced snack. Set them out on a pretty plate for a casual fall gathering with friends. Everyone will appreciate a treat that tastes this good and stays healthy.
Keep It Fresh
Store any leftovers in an airtight container in the refrigerator. They will stay fresh and soft for up to five days. If you prefer them warm, microwave for five seconds to soften the texture.
You can also freeze these cookies without the icing for two months. Just thaw them at room temperature when you are ready to eat. Always add the fresh protein icing right before you serve them for the best taste.
Tips for Best Results
- Don’t skip the parchment paper to prevent the cookies from sticking.
- Avoid overbaking to ensure your soft pumpkin cookies stay tender and moist.
- Use room temperature Greek yogurt for a smoother, lump-free icing.
- Whisk the dry ingredients well to distribute the baking soda evenly.
- For a Thanksgiving treat, double the batch to share with the whole family.
- Add a sprinkle of extra cinnamon on top to elevate the presentation.
Ways to Switch It Up
- Swap the erythritol for coconut sugar for a deeper caramel flavor.
- Add a handful of dark chocolate chips for a decadent twist.
- Use dairy-free yogurt and plant-based protein powder for a vegan-friendly icing.
- Mix in chopped pecans for an extra crunch in every bite.
Common Questions
Can I use regular flour instead of oat flour?
You can use all-purpose flour, but the texture will change slightly. Oat flour keeps these gluten-free and adds a lovely soft crumb. If you swap, use a 1:1 ratio by weight for best results.
How do I know when the cookies are done?
Look for the edges to turn a light golden brown color. The centers should feel set but still soft to the touch. They will continue to firm up as they cool on the rack.
Will kids actually eat these healthy cookies?
Yes, kids love the soft texture and the sweet vanilla icing. They won’t even realize these are a high-protein snack. It is a great way to sneak in some extra fiber too.
I hope these cozy cookies bring a little extra warmth to your fall days. They are a simple way to treat yourself while feeling your best. Happy baking!
— Alex
Diet-friendly Soft Pumpkin Cookies with Protein Icing
Ingredients
- 1 cup Oat flour
- 1/2 cup Unsweetened pumpkin puree
- 1/4 cup Granulated erythritol
- 1 large Egg white
- 1 tsp Vanilla extract
- 1 tsp Pumpkin pie spice
- 1/2 tsp Baking soda
- 1/4 tsp Sal t
- 30 g Vanilla whey protein powder
- 2 tbsp Plain non-fat Greek yogurt
- 1 tbsp Unsweetened almond milk
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the pumpkin puree, erythritol, egg white, and vanilla extract until smooth.
- In a separate bowl, combine oat flour, pumpkin pie spice, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture until a cohesive dough forms.
- Spoon 12 equal portions of dough onto the baking sheet and gently flatten each into a disk shape.
- Bake for 10 to 12 minutes until the centers are set and edges are slightly golden.
- Transfer cookies to a wire rack to cool completely.
- Prepare the icing by whisking the protein powder, Greek yogurt, and almond milk together until a thick glaze forms.
- Drizzle or spread the protein icing onto the cooled cookies before serving.
