Try this recipe, and check out more guilt-free holiday dessert recipes.


  • 1 1⁄4 cup raw pumpkin (or sub 1 cup canned pumpkin purée)
  • 1⁄2 cup oat flour
  • 1 heaping tsp pumpkin-pie spice
  • 1 tsp cinnamon, plus more for sprinkling
  • 1 tsp baking soda
  • 4 Tbsp Splenda
  • 1 scoop vanilla protein powder
  • 3⁄4 cup fat-free Greek yogurt
  • 1⁄4 cup liquid egg whites
  • brown sugar
  • Optional: raisins
  • Optional: dark chocolate chips
  • Optional: cacao nibs


  1. Preheat oven to 350°.
  2. If you’re using raw pumpkin, chop it into small chunks, place in a microwave-safe bowl, and microwave for 8 minutes on full power. Drain off water, mash pumpkin, and set aside.
  3. In a bowl, mix together flour, pumpkin-pie spice, cinnamon, baking soda, Splenda, and protein powder. Add raisins, chocolate chips, and/or cacao nibs if you’re using them.
  4. Add Greek yogurt and egg whites to mashed pumpkin, and stir well. Add dry mix to the wet, and combine.
  5. Spoon mixture onto a well-greased baking tray, leaving plenty of room between each cookie.
  6. Bake for 20 minutes; remove from oven and allow to cool before finishing off the cooling on a wire rack.
  7. Top cookies with a sprinkle of brown sugar and cinnamon.
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