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Pumpkin Spice Cookies with Chocolate Glaze

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Low-fat pumpkin spice cookies with chocolate glaze have a cake-like quality to them, they are seriously good!

Low-fat pumpkin spice cookies have a cake ball quality to them, drizzled with a chocolate glaze, they are seriously good!

Pumpkin Spice Cookies with Chocolate Glaze

These pumpkin spice cookies are made with cream cheese and canned pumpkin. I decided to put the taste to the test with a group of teenagers and they all loved them. Some of you have commented on Skinnytaste that you prefer a softer cake-like cookie, if so this recipe is for you. More pumpkin cookie recipes I love are Pumpkin Biscotti and Pumpkin Snickerdoodles.

I find that these cookies taste best the same day you make them and even the day after. But if you want a cookie with a longer shelf life, or if you are expecting a crunchy cookie then perhaps my Pumpkin Spiced Oatmeal Cookies or Pumpkin Spiced Chocolate Chip Cookies would appeal to you instead.

Low-fat pumpkin spice cookies have a cake ball quality to them, drizzled with a chocolate glaze, they are seriously good!

Low-fat pumpkin spice cookies have a cake ball quality to them, drizzled with a chocolate glaze, they are seriously good!

More Pumpkin Desserts you might enjoy:

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Pumpkin Spice Cookies with Chocolate Glaze

5 from 1 vote
4
Cals:82
Protein:1.5
Carbs:16.4
Fat:2
Low-fat pumpkin spice cookies have a cake ball quality to them, drizzled with a chocolate glaze, they are seriously good!
Course: Dessert
Cuisine: American
Low-fat pumpkin spice cookies have a cake ball quality to them, drizzled with a chocolate glaze, they are seriously good!
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Yield: 16 servings
Serving Size: 2 cookies

Ingredients

  • 4 oz 1/3 less fat cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 3/4 cup monk fruit brown sugar, (Lakanto) or use regular brown sugar if you prefer
  • 1/4 cup monk fruit sweetener, (Lakanto) or regular sugar
  • 1 large egg
  • 1/2 cup pumpkin puree, canned is fine
  • 1/4 cup 1% buttermilk
  • 1/2 tsp vanilla extract
  • 1-3/4 cup all purpose flour
  • 1 teaspoon pumpkin spice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder

For the chocolate glaze:

  • 1/4 cup confectioners' sugar
  • 1/2 tbsp unsweetened cocoa powder
  • 1/2 tbsp 1% milk
  • 1/8 tsp vanilla extract
  • pinch salt

Instructions

  • Preheat oven to 350F.
  • Line baking sheet with silicone mat.
  • In a medium bowl, beat cream cheese, butter and sugars together until light and fluffy.
  • Add egg; beat well.
  • Mix in pumpkin, buttermilk and vanilla.
  • In another bowl combine flour, spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well.
  • Drop by rounded tablespoonfuls, 2 inches apart onto silicone lined baking sheets.
  • Bake 12 - 14 minutes or until golden. Remove to wire rack to cool.

For the glaze:

  • Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl.
  • Place in a piping bag or a zip lock bag with the point cut off and drizzle onto the cookies.

Last Step:

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Nutrition

Serving: 2 cookies, Calories: 82 kcal, Carbohydrates: 16.4 g, Protein: 1.5 g, Fat: 2 g, Saturated Fat: 0.5 g, Cholesterol: 9.5 mg, Sodium: 57.1 mg, Fiber: 0.2 g, Sugar: 9.8 g

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