Ingredients
Scale
- 1½ cups whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- ½ cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup plain Greek yogurt
Cinnamon Sugar Topping:
- 2 tbsp coconut sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk the pumpkin puree, maple syrup, coconut oil, egg, vanilla extract, and Greek yogurt until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
- Mix the coconut sugar and cinnamon, then sprinkle over each cookie.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm or store in an airtight container for up to 4 days.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 18 cookies
- Calories: 110
- Net Carbs: 13g
- Fats: 5g
- Protein: 3g