35 Calorie Pumpkin Cookies
Indulge in guilt-free snacking with these irresistibly soft and chewy 35 Calorie Pumpkin Cookies, a perfect blend of wholesome ingredients and fall-inspired flavors. Made with nutrient-rich unsweetened pumpkin puree, hearty rolled oats, and a fragrant mix of cinnamon and nutmeg, these cookies deliver the cozy essence of autumn in every bite without the calorie overload. Sweetened with just a touch of brown sugar or a sugar substitute, they’re wonderfully light yet satisfyingly delicious. With minimal prep time (just 10 minutes!) and the option to add mini chocolate chips for extra decadence, these low-calorie treats are ideal for health-conscious bakers or anyone craving a sweet treat without the guilt. They’re perfect for breakfast on the go, a midday snack, or a light dessert. Plus, they’re ready in under 25 minutes—quick, easy, and completely irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams Pumpkin puree (unsweetened)
- 60 grams Rolled oats (quick-cooking or old-fashioned)
- 30 grams Brown sugar (or sugar substitute)
- 1 large Egg white
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 20 grams Chocolate chips (optional, preferably mini)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, combine the pumpkin puree, egg white, vanilla extract, and brown sugar (or sugar substitute). Whisk until smooth and fully combined.
In a separate bowl, add the rolled oats, ground cinnamon, nutmeg, baking powder, and salt. Stir until the dry ingredients are evenly incorporated.
Gradually fold the dry ingredients into the pumpkin mixture using a spatula or wooden spoon. If you are including chocolate chips, fold those in as well.
Scoop tablespoons of the dough onto the prepared baking sheet, leaving about 1 inch of space between each cookie. Lightly flatten the tops with the back of the spoon or your fingers, as these cookies won't spread much while baking.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and slightly golden on the edges.
Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve immediately or store in an airtight container for up to 3 days. Enjoy your guilt-free pumpkin cookies!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 44.3 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
