Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 55kcal
Skinny Pumpkin Spice Cookies
These Skinny Pumpkin Spice Cookies are unbelievably soft, perfectly spiced, and sugar free! They are only 55 calories each as well! I love me some light, fluffy cookies that give me zero guilt when I am digging in. These cookies have the BEST texture. They are slightly firm on the outside with the softest melt-in-your-mouth enter. I hope you give this recipe a try and love them as much as I do!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
My Pumpkin Cream Cheese Rolls are another pumpkin recipe for the holidays to try!
Reasons to Love These Cookies
- Quick & Easy: This is really a quick and easy dessert or breakfast! They only take 12 minutes to bake too.
- Macros: These are 55 calories each I mean...for a delicious pumpkin spice cookie yes please!
Ingredients
- Oat Flour - 1 1/4 cups of finely ground 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.
- Granulated Sweetener - Heaping 1/4 cup of your favorite zero calorie sweetener. I prefer to use granulated Swerve.
- Baking Powder - 1/2 teaspoon.
- Baking Soda - 1/2 teaspoon.
- Cinnamon 1/2 teaspoons of ground cinnamon.
- Pumpkin Pie Spice - 1/2 teaspoon.
- Nutmeg - 1/8 teaspoon.
- Salt - 1/4 teaspoon of salt.
- Butter - 2 tablespoons of butter, softened.
- Pumpkin Puree - 1/2 cup of pure pumpkin purée.
- Greek Yogurt - 2 teaspoons of plain, nonfat Greek yogurt.
- Egg Whites - 2 tablespoons of egg whites - I just use the liquid kind you buy in a carton.
- Vanilla - 1/2 teaspoon of vanilla extract.
How To Make Them
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- 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.
- Form 16 evenly sized cookies and place them 1/2 an inch apart on a large baking sheet.
- Bake for 12 minutes. Top with a cream cheese or sugar free frosting and enjoy! Details on how I make my frosting are below!
For the Glaze/Frosting
If you would like a sugar free glaze on top, just combine some unsweetened vanilla almond milk, confectioner's Swerve, and vanilla extract. You could also do a cream cheese frosting if you would like by combining about 2 tbsp. low fat cream cheese, Confectioner's Swerve, and unsweetened vanilla almond milk until you get your desired consistency.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days. If you don't do a cream cheese frosting you can store these in a cool, dry place.
My favorite storage containers are by the brand Razab. I have done some fun giveaways with them in the past and truly love their dishes so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here if you want to check them out.
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Description
These Skinny Pumpkin Spice Cookies are unbelievably soft, perfectly spiced, and sugar free! They are only 55 calories each as well! I love me some light, fluffy cookies that give me zero guilt when I am digging in. These cookies have the BEST texture. They are slightly firm on the outside with the softest melt-in-your-mouth enter. I hope you give this recipe a try and love them as much as I do!
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
Preheat your oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
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.
Form 16 evenly sized cookies and place them 1/2 an inch apart on a large baking sheet.
Bake for 12 minutes. Top with a cream cheese or sugar free frosting and enjoy!
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.
cookies, pumpkin