You are going to love this Healthy Pumpkin Cookies recipe! The perfect no-guilt dessert that’s made with added protein and topped with a delicious Maple Glaze. Have these cookies with a cup of milk or with your morning coffee! They can easily be made Vegan as well.
Healthy Maple Glazed Pumpkin Cookies Recipe
We all know this is the season to be adding pumpkin to everything we are making. Once these pumpkin spiced cookies start to bake you will love the aroma coming out of the oven. It will get you drooling. I love glazing these cookies and adding some toasted pecans on top. Oh, Yummy! Like a cross between a pumpkin pie and a crunchy cookie!
Other than these Pumpkin Cookies, I have been making all kinds of things pumpkin. Like this High Protein Pumpkin Pie Sake, and we also recently made the moistest Pumpkin Bread with chocolate chips and a few others that I will mention later.
why you’ll love these healthy pumpkin cookies
- A delicious maple glaze. Each of these delicious cookies is topped with a satisfyingly sweet glaze, made from coconut oil, almond milk, and maple syrup.
- Packs a protein punch! The glaze and the cookie contain vanilla whey protein, adding another layer of flavor and a hit of protein.
- A healthier cookie. Made with natural almond butter, coconut sugar, and a host of other healthy ingredients these really are guilt-free.
- Vegan friendly. These are easily made vegan, just use vegan protein instead of the whey protein.
ingredients you’ll need
- Pumpkin Puree
- Natural Almond Butter
- Coconut Sugar
- Vanilla Whey Protein: Or vegan protein.
- Almond Flour
- Brown Rice Flour
- Pumpkin Pie Spice
- Baking Soda
- Baking Powder
- Salt
- Glaze: Coconut Oil, maple syrup, whey protein, almond milk
- Crushed Pecans (optional)
how to make these healthy maple-glazed pumpkin Cookies
- Make the dough. In a large bowl, stir together all the dry ingredients. Add in the pumpkin puree and almond butter and stir until a dough forms. Cover the dough with plastic wrap and place it in the fridge for one hour.
- Make the cookies. Remove dough and scoop using a cookie scooper. Place the cookie dough balls onto the parchment paper and use your fingertips to press them flat.
- Bake. Bake for 8-11 minutes. Remove and let cool.
- Glaze the cookies. Once cooled, stir together the coconut oil and maple syrup. Add in the protein powder and stir until combined. Add in the almond milk and stir until glaze forms. Spoon glaze over each cookie and top with crushed pecans.
recipe notes and tips
- Use a preheated oven.
- To make vegan, swap the whey protein with vegan protein.
- Allow the cookies to cool before glazing, otherwise, the glaze will not harden.
- For this recipe use pure canned pumpkin, not pumpkin pie filling. Pumpkin pie filling is loaded with other ingredients and flavorings, that’ll also change the flavor of these healthy pumpkin cookies.
- Ideally use a cookie scoop to portion out the cookie dough.
- Sprinkle a touch of pumpkin spice onto the finished glazed cookies for an extra spice hit!
- To measure your flour accurately, spoon the flour into the measuring cup until it’s overfilled. Then, use the back of a butter knife to push off the excess flour.
faq’s
can I use fresh pumpkin?
These Healthy Pumpkin Cookies are great with canned pumpkin puree and it makes the recipe super quick. But if you want to use fresh pumpkin then of course go for it! If you have fresh pumpkins available to roast and use in your baking, this is an awesome recipe to try.
Freshly roasted pumpkin will have more liquid than a canned, you can in a fine mesh strainer.
How do you keep homemade cookies fresh?
Steps to take to keep any of your homemade cookies fresh:
- Let the cookies cool off completely before you store them
- After cookies are cooled off, transfer into an airtight container.
- Use parchment paper to place over the layers of cookies so they don’t get stuck together.
- Keep your airtight container at room temperature away from direct sunlight.
Can I make these healthy pumpkin cookies vegan?
Absolutely! This Healthy Pumpkin Cookies recipe can be made vegan if you are looking for a vegan version. Just use vegan protein instead of the whey protein.
can I freeze these cookies?
For longer storage, you can freeze these cookies for up to 3 months. Make sure your glaze has fully set. Thaw them overnight in the refrigerator before serving.
can you taste the protein powder?
No. The added protein on some of these desserts in honestly for my sake. The more reason for me to overindulge in these healthier dessert options. My kids don’t notice the difference most times which is a bonus!
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Healthy Maple Glazed Pumpkin Cookies
Ingredients
- 1/4 Cup Pumpkin Puree
- 2 Tbsp Natural Almond Butter
- 1/4 Cup Coconut Sugar
- 1/4 Cup Vanilla Whey Protein or Vegan Protein
- 1/3 Cup Almond Flour
- 1/4 Cup Brown Rice Flour
- 1/2 Tsp Pumpkin Pie Spice
- 1/4 Tsp Baking Soda
- 1/4 Tsp Baking Powder
- 1/8 Tsp Salt
Glaze:
- 2 Tbsp Coconut Oil Melted
- 1 Tbsp Maple Syrup
- 1/2 Scoop Vanilla Whey Protein Or Vegan Protein
- 1 Tbsp Almond Milk
Other:
- 1/4 Cup Crushed Pecans
Instructions
- In a large bowl, stir together all the dry ingredients. Add in the pumpkin puree and almond butter and stir until a dough forms. Cover the dough with plastic wrap and place it in the fridge for one hour.
- Preheat oven to 350F and prepare a baking sheet with parchment paper. Remove dough and scoop using a cookie scooper. Place the cookie dough balls onto the parchment paper and use your fingertips to press them flat.
- Bake for 8-11 minutes. Remove and let cool.
- Once cooled, stir together the coconut oil and maple syrup. Add in the protein powder and stir until combined. Add in the almond milk and stir until glaze forms. Spoon glaze over each cookie and top with crushed pecans.
Notes
- Use a preheated oven.
- To make vegan, swap the whey protein with vegan protein.
- Allow the cookies to cool before glazing, otherwise, the glaze will not harden.
- For this recipe use pure canned pumpkin, not pumpkin pie filling. Pumpkin pie filling is loaded with other ingredients and flavorings, that'll also change the flavor of these healthy pumpkin cookies.
- Ideally use a cookie scoop to portion out the cookie dough.
- Sprinkle a touch of pumpkin spice onto the finished glazed cookies for an extra spice hit!
- Don’t overbake the cookies. You want these Healthy Pumpkin Cookies nice and soft, not dry. When you pull them out of the oven, they will look slightly underbaked but will continue to bake on the cookie sheet for a couple more minutes- perfect!
- To measure your flour accurately, spoon the flour into the measuring cup until it's overfilled. Then, use the back of a butter knife to push off the excess flour.
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