These Healthy Pumpkin Cookies are so soft, so delicious and SO GUILT FREE! Every year when holiday baking season comes around, I like to load up on all of the pumpkin goodness! To balance it out I love tweaking some of my favorite traditional recipes into a healthier version. That’s how my healthy pumpkin cookies were born. They are now a fall staple in the house, I find myself snagging one for breakfast quite often. It helps me stay on track because I get to enjoy a sweet fall treat daily, but don’t feel like I’m overindulging.
Now don’t get me wrong, the original version is delish! I made it first and it had the neighbors and my family begging for more, so don’t count it out! That recipe can be found here at Love from the oven
It’s no secret that pumpkin spice and cream cheese are a lovely pair. I’ve been splurging on that flavor combo for years from pumpkin spice bars, to donuts and pancakes! I like to add whole wheat flour to this cookie because it gives a subtle nutty flavor to compliment the other ingredients. The soft texture makes this cookie like a hybrid between a muffin and a scone which is right up my alley.
So what makes this recipe healthier?
- I swap half the butter for 2% fat plain greek yogurt. This is going to take out almost half of the fat without sacrificing much flavor. It’s also going to keep the moisture you get from traditional butter and up the protein a bit.
- I swap regular granulated sugar for Monk Fruit Sweetener with Erythritol. Monk Fruit can be swapped with granulated sugar at a 1:1 ratio with no issues. It’s naturally sweet, so it’s not going to give you the crash you’d get from refined sugar. It’s also super low in calories. I typically use Lakanto Monk Fruit Sweetener with Erythritol or Volupta Monkfruit with Erythritol Sweetner (this one can be found at Costco). Find more info on Monk Fruit and Erythritol here.
- I swap half of the all purpose flour for whole wheat flour. Whole wheat flour will provide more nutrients, fiber and protein than all purpose flour. It’s also a tad bit lower in calories and carbs!
- In the frosting I simply use ⅓ less fat cream cheese in place of full fat and I swap regular butter for 2% fat plain greek yogurt.
These healthy pumpkin cookies come in at almost half the calories, half the fat and half the sugar as the traditional pumpkin cookie with cream cheese icing! That’s a win in my book…I might just have to have 2 in one sitting!
Tips:
-You can store these cookies in an airtight container in the fridge for up to 5 days.
-You can also skip the frosting if you prefer, they will still be amazing! You do not need to store it in the refrigerator if you do this.
-Don’t over mix the batter, especially when working with whole wheat flour. Instead, mix until it is just combined to avoid activating the gluten too much.
Other fall inspired recipes:
- Healthy Pumpkin Banana Muffins
- Pumpkin Spice Overnight Oats
- Pumpkin Pancakes
- Pumpkin Spice Granola
- Pumpkin Spice Espresso Martini
These Healthy Pumpkin Cookies are great for enjoying the season without overindulging! A delicious breakfast, snack or dessert to keep you satisfied!
Ingredients
Cookies:
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup plain 2% fat plain greek yogurt, at room temperature (don’t leave yogurt out more than 1 hour)
- 1 cup monkfruit sweetener with erythritol
- 1 large egg, at room temperature
- 1 teaspoon vanilla bean paste (or extract)
- 1 cup canned pumpkin
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Frosting:
- 4 ounces ⅓ less fat cream cheese, at room temperature
- 3 tablespoons 2% fat plain greek yogurt, at room temperature (don’t leave yogurt out more than 1 hour)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla bean paste (or extract)
- Pinch of salt
Instructions
For the cookies
- Preheat the oven to 350 F. Line 2 baking sheets with parchment or silicone baking mats.
- In a medium bowl combine flours, baking powder, baking soda, salt, cinnamon and pumpkin spice. Stir and set aside.
- In a stand mixer fitted with a paddle attachment, whip butter until for about 30 seconds, then add the yogurt and mix for another 30 seconds. Gradually add the sugar and beat on low speed until fluffy. Mix in the egg and vanilla until completely incorporated.
- With the mixer on medium speed, add the pumpkin until well combined.
- With mixer on stir setting, gradually add the flour mixture into the wet batter until just combined. Do not over mix.
- Using a medium sized cookie scoop, place 8 evenly sized cookies onto each baking sheet. Leave about 2” between each cookie. Bake for 16-18 minutes. Remove from the oven and let them cool completely on a wire rack before frosting.
For the frosting
- In a medium bowl with a handheld electric mixer, cream the yogurt and cream cheese together. Mix in the vanilla and salt. Gradually mix in the powdered sugar until a frosting is formed.
*Store frosted cookies in the refrigerator for up to 5 days
Amount Per Serving: Serving Size, 1 frosted cookie Calories: 188 Total Fat: 8g, Saturated Fat: 5g, Cholesterol: 32mg, Sodium: 235mg, Total Carbohydrate: 38g (30 NET Carbs), Fiber: 2g, Sugars: 13g, Protein: 4g
