These low fat pumpkin cookies are soft, pillowy, and full of fall flavor—with only 2 grams of fat per cookie. Made with real pumpkin purée and warm spices, they have a tender, cake-like texture that melts in your mouth. Perfect for when you want a cozy, comforting treat that fits into your healthy routine.
About This Recipe
These cookies are like little bites of pumpkin pie in cookie form. The cinnamon, nutmeg, and vanilla blend perfectly with the natural sweetness of the pumpkin. Thanks to applesauce and egg white, they stay light, fluffy, and moist—without a drop of butter or oil.
They’re incredibly simple to make and perfect for batch baking. Whether you’re prepping for fall gatherings or just want a clean, satisfying sweet to enjoy with tea or coffee, these cookies fit the bill.
Why This Recipe Belongs In Your Diet
Pumpkin is rich in fiber and vitamin A while being naturally low in calories. Using it as the main moisture source (instead of butter or oil) keeps these cookies low fat and nutrient-packed. The added cinnamon and nutmeg help support digestion and blood sugar balance.
What You’ll Need (Ingredients)
To get that soft, spiced flavor with less fat, we’re using smart baking swaps and pantry staples.
- Pumpkin Purée (½ cup): Adds moisture, flavor, and a nutritional boost. Use 100% pumpkin, not pie filling.
- Unsweetened Applesauce (¼ cup): Helps create a tender crumb without adding fat.
- Brown Sugar (⅓ cup, packed): Adds moisture and rich flavor with less sweetness than white sugar.
- Egg White (1 large): Binds the dough and adds protein without fat.
- Vanilla Extract (1 teaspoon): Boosts flavor and complements the pumpkin.
- All-Purpose Flour (¾ cup): Gives structure to the cookies.
- Baking Powder (½ teaspoon): Helps the cookies rise and stay light.
- Baking Soda (¼ teaspoon): Adds a slight lift and balances acidity from pumpkin.
- Ground Cinnamon (1 teaspoon): Adds warm, comforting spice.
- Ground Nutmeg (¼ teaspoon): Deepens the fall flavor.
- Salt (¼ teaspoon): Balances and enhances flavor.
How to Make Low Fat Pumpkin Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together pumpkin purée, applesauce, brown sugar, egg white, and vanilla until smooth.
- Add dry ingredients: Stir in flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined.
- Scoop dough: Drop tablespoon-sized amounts onto the baking sheet, spaced about 2 inches apart.
- Bake for 10 to 12 minutes, or until the tops are set and spring back lightly.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Recipe Tips And Variations
- Add 2 tablespoons of mini dark chocolate chips or chopped walnuts for variety.
- Want a glaze? Mix ½ cup powdered sugar with 1 teaspoon milk and drizzle over cooled cookies.
- These are great for gifting—wrap a few in parchment and tie with twine for a fall-friendly treat.
How To Store Leftovers
Keep cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 2 months and thaw before serving.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 75 kcal
- Fat: 2 g
- Carbohydrates: 13 g
- Protein: 1.5 g
- Sodium: 60 mg
Try More Recipes:
- Low Fat Oatmeal Raisin Cookies
- Low Fat Gluten Free Cookies
- Low Fat Peanut Butter Cookies
- low fat low sugar cookies
- Low Fat Oatmeal Cookies
Low Fat Pumpkin Cookies
Description
Soft, spiced, and fluffy pumpkin cookies with just 2g of fat—perfect for fall snacking.
Ingredients
Instructions
- Preheat oven to 350°F and line a baking sheet.
- Mix pumpkin, applesauce, sugar, egg white, and vanilla.
- Stir in flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Scoop dough onto sheet.
- Bake 10–12 minutes until tops are set.
- Cool 5 minutes on pan, then move to rack.