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healthy pumpkin cookies

Healthy Pumpkin Cookies with Cream Cheese Frosting

A Crumbl-style pumpkin cookie with almond and oat flour, real pumpkin, maple and a Greek yogurt cream cheese frosting.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 8 large cookies
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 1/2 cups blanched almond flour
  • 1 cup oat flour from blended rolled oats
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 pinch ground cloves
  • 1/2 tsp sea salt
  • 2/3 cup pumpkin puree blotted with a paper towel
  • 1/3 cup pure maple syrup
  • 1/4 cup butter melted and slightly cooled
  • 1 large pasture-raised egg
  • 1 tsp vanilla extract
Cream cheese frosting
  • 4 oz block cream cheese softened
  • 1/2 cup plain whole-milk Greek yogurt
  • 2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1 pinch ground cinnamon for dusting

Method
 

  1. Heat the oven to 350 degrees F (175 C) and line a baking sheet with parchment.
  2. Whisk the almond flour, oat flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a large bowl.
  3. In another bowl, whisk the pumpkin, maple syrup, melted butter, egg and vanilla until smooth. Stir into the dry ingredients until just combined. Chill 15 minutes if the dough feels loose.
  4. Scoop 8 large mounds (about 1/3 cup each) onto the sheet, 3 inches apart. Flatten each to about 3/4 inch thick with damp hands.
  5. Bake 12 to 14 minutes until the tops are set and the edges are lightly golden. Cool on the pan 10 minutes, then cool completely on a rack.
  6. Beat the cream cheese until smooth, then beat in the Greek yogurt, maple syrup and vanilla until fluffy. Chill 10 minutes.
  7. Swirl a thick layer of frosting on each cookie and dust with cinnamon.

Notes

Blend rolled oats in a blender until fine to make oat flour. Let cookies cool completely before frosting.