If your cookies aren’t soft and gooey, you’re not doing cookies right.
I mean, just check out that gooey center.
I’ve always enjoyed baking with pumpkin because it’s almost like a magic ingredient. Baking with pumpkin adds a ton of extra moisture and gooeyness without having to add extra fat. That’s why we’re able to make these cookies with no butter, no oil, and no eggs. Just a few ingredients and some canned pumpkin is all you need!
Each cookie with the frosting included has 4g of net carbs and over 10g of protein, which will surely fit into anyone’s diet! Yes, even you keto eaters out there.
And did I mention these are completely grain-free? Keto-friendly, gluten-free, protein-packed, soft, delicious, pumpkin cookies. I don’t think I need to say more… let’s just jump into the recipe!
- 42g (1.5 scoops) Bowmar Nutrition Pumpkin Spice Protein (or vanilla whey + dash of pumpkin pie spice)
- 56g Almond Flour
- 28g Granular Sugar Substitute
- 1/2 tsp (Roughly 4g) Baking Soda
- 1/4 tsp Salt
- 60g Canned Pumpkin
For Cream Cheese Frosting
- In a large bowl, mix together all of your cookie ingredients minus the pumpkin.
- Make sure all the the dry ingredients are mixed well, and then add your pumpkin. Use a silicone spatula to mix everything together because it will create a very thick, sticky dough. Once mixed, add to the fridge and allow the dough to sit for about 30 minutes.
- After 30 minutes, preheat your oven to 350 degrees F. Take your dough out of the fridge, and use a spoon to scoop out 6 roughly equal sized portions onto a baking sheet lined with parchment paper. If you don’t have parchment paper, a greased baking sheet will do.
- Wet your fingers with cold water and lightly press each “ball” into a cookie shape. When done, it should look like this:
- Add to the oven and bake for 8 minutes.
- While the cookies bake, make the cream cheese frosting. In a bowl, mix together the cream cheese, protein powder, and powdered sugar. It will be very thick, so you may need to use a spoon or spatula instead of a whisk. Add to the fridge to set.
- After 8 minutes, remove the cookies from the oven. They’re going to seem too soft, but that’s what we want. Allow them to sit for 20 minutes to finish cooking and fully setting (this is important!)
- Once completely cooled, remove your frosting from the fridge and use a spoon to spread over each of your cookies. Eat as-is or top with sprinkles!
- These can be enjoyed immediately, or stored in the fridge and enjoyed the following day (the frosting hardens a bit over time, which I like).
Nutrition InformationYield 6 Serving Size 1 Cookie
Amount Per Serving Calories 105Total Fat 4.5gCarbohydrates 5gFiber 1gSugar 2gProtein 10.5g
- If you only have vanilla protein powder, you can use that in these cookies instead of the pumpkin spice protein. Follow the recipe as-is, but add some pumpkin spice into your batter to add the extra flavor.
- These can be cooked longer, but who doesn’t love super soft cookies?
- All ingredients in these can safely be eaten raw, so feel free to dig right into the cookie dough!
- Regular cream cheese will work totally fine for the frosting. I like using a greek cream cheese because it’s a bit lighter and has some extra protein.
- I do not count the sugar substitute in my carb count. If you are very strict Keto, the Swerve Sugars will add a few extra carbs to each cookie, but they are sugar substitutes and account for no calories, so will not affect the net carbs.
- You can likely swap the protein out for a different brand, but I have not tested this. I’ve only made these with the Bowmar Nutrition powder and it works great!