Sign In
How It WorksPricingBlogRecipesStories

55 Calorie Protein Pumpkin Spice Snickerdoodle Cookies







SERVING SIZE: 1 cookie

YIELDS: 17 cookies

Measurement Style:


– 100g light butter (softened)
– 60g canned pumpkin puree
– 1 tsp vanilla extract
– 1 egg
– 1/2 tsp pumpkin pie spice
– 1/2 tsp cinnamon
– 1/4 tsp baking powder
– 1/2 tsp cream of tartar
– Stevia/Splenda to taste (I used about 1 tbsp)
– 50g vanilla whey
– 60g coconut flour
– 25g sugar (for cookie coating)
– 1/2 tbsp cinnamon (for cookie coating)

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.


  1. Place light butter, egg, pumpkin puree and vanilla extract in bowl and mix with an electric mixer until smooth.
  2. Add all other ingredients except for the 2 tbsp sugar and 1/2 tbsp cinnamon reserved for the cookie coating.
  3. Refrigerate dough for at least 1 hour.
  4. Preheat oven to 350 degrees.
  5. Form dough into 20g dough balls (makes about 17).
  6. In a small bowl, mix together 2 tbsp sugar and 1/2 tbsp cinnamon.
  7. Coat dough balls in cinnamon/sugar mixture and place onto cookie sheet lined with parchment paper.
  8. Press fork lightly onto cookie dough to make a criss-cross pattern and slightly flatten the cookies.
  9. Bake for 8-10 minutes until done. Enjoy!