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64 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 because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.


  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!