A Crumbl-style pumpkin cookie you can eat without the 700-calorie regret.

You know the pink box. The cookie is the size of your hand, the frosting is an inch thick, and somehow one quarter turns into the whole thing. This version gives you that same soft, spiced, frosted cookie with real ingredients you can pronounce.

It’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why these healthy pumpkin cookies work on tired nights

• Real pumpkin, real spice. Pumpkin puree keeps them soft and cakey, and warm spices do the rest.
• Two whole-food flours. Almond flour brings richness and some protein, and oat flour gives that classic chew.
• Maple instead of a mountain of sugar. Each cookie has about 13g of sugar, frosting included.
• A lighter frosting. Block cream cheese plus Greek yogurt tastes tangy and creamy, with more protein.

Crumbl’s pumpkin cookies are big. Its labels count a serving as a quarter cookie, and nutrition trackers put the frosted pumpkin flavors at roughly 700 to 850 calories for one whole cookie, with one large pumpkin cheesecake cookie listed at about 64g of sugar. For context, the Harvard Nutrition Source on added sugar notes the American Heart Association suggests women keep added sugar to about 25g a day. So this cookie is still a treat, just a much gentler one.

The flavor: what makes it taste so good

Pumpkin on its own tastes mild. So we use a full warm spice blend, a little extra salt to make the maple pop, and vanilla in both the dough and the frosting. Then a dusting of cinnamon on top makes it smell like a bakery.

• Cinnamon, ginger, nutmeg and a pinch of cloves
• Pure maple syrup for deep caramel sweetness
• Browned-edge butter flavor from real butter
• Tangy cream cheese and Greek yogurt frosting
• A pinch of flaky salt on top, if you like

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Cookies: blanched almond flour, oat flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, sea salt, pumpkin puree, pure maple syrup, butter, pasture-raised egg, vanilla extract
• Cream cheese frosting: block cream cheese, plain whole-milk Greek yogurt, pure maple syrup, vanilla extract, ground cinnamon

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make healthy pumpkin cookies

First, whisk the flours, spices, baking soda and salt. Next, stir the pumpkin, maple, melted butter, egg and vanilla, then fold everything together. Then scoop big mounds, flatten them slightly, and bake until set. Finally, frost once they’re completely cool. The full recipe card is below.

Serving ideas

Serve these healthy pumpkin cookies slightly chilled for that thick Crumbl-style frosting, with a cup of hot coffee or chai. Cut one into quarters to share, the way the pink box intends.

Nutrition at a glance: each serving has about 340 calories, 9g protein, 26g carbs and 4g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Use coconut oil instead of butter for a dairy-free dough.
• Swap pumpkin pie spice for your own blend of cinnamon, ginger and nutmeg.
• Fold in 1/3 cup dark chocolate chips for a pumpkin chocolate chip version.
• Skip the frosting and top with chopped toasted pecans for a lighter cookie.

Make-ahead and storage tips

Store frosted cookies in a sealed container in the fridge for up to 5 days. Unfrosted cookies freeze well for up to 2 months. Thaw them on the counter, then frost.

Frequently asked questions

Save this one for your next long day. Want more? Try our pumpkin cottage cheese ice cream next.

This article is for general information and is not medical or nutrition advice.