Skinny Pumpkin Spice Cookies

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Cooking Method: Baking

Cuisine: American

Courses: Dessert

Difficulty: Beginner

Servings: 16

Calories: 55 kcal

Best Season: Fall

Dietary: Gluten Free, Pescatarian, Vegetarian

Ingredients

1¼ cup oat flour (I used the Oats Instant powder by Prozis. It makes your baked goodies so much fluffier than regular oat flour! You can use the code KATIE10 for 10% off as well.)
¼ cup granulated Swerve (I used granulated Swerve, but you can use stevia, monk fruit, etc.)
½ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
½ tsp pumpkin pie spice
⅛ tsp nutmeg
¼ tsp salt
2 tbsp butter
½ cup pure pumpkin puree
2 tsp Greek yogurt (plain, nonfat)
2 tbsp egg whites
½ tsp vanilla extract

Instructions

1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
2
In a large bowl, whisk together all of the dry ingredients. Add in the wet and mix until just fully incorporated. Chill the dough in the fridge for 10 minutes or so to firm up.
3
Form 16 evenly sized cookies and place them 1/2 an inch apart on a large baking sheet.
4
Bake for 12 minutes. Top with a cream cheese or sugar free frosting and enjoy!

Nutrition Facts

Servings 16

Amount Per Serving
Calories 55kcal

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Macros do not include the frosting.

Please note that my nutrition label is approximate and has slight rounding.

Keywords: cookies, pumpkin