Pumpkin Spice Cookies with Chocolate Glaze

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

These were tested with a group of teenagers who 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. I found these tasted best the day they were made and even the day after. If you want a cookie with a longer shelf life, or if you are expecting a crunchy cookie, perhaps my Pumpkin Spiced Oatmeal Cookies or Pumpkin Spiced Chocolate Chip Cookies would appeal to you instead.

This recipe was adapted from a cookie recipe I found in the Taste of Home Baking Cookbook. It has tons of sweet treats and even a trimmed down favorites section. I am running a giveaway on Skinny Bits, if you are interested, 3 winners will receive the Taste of Home Baking Cookbook as well as a set of Taste of Home and Healthy Cooking Magazines. For a chance to win, visit Skinny Bits. Giveaway ends Wednesday, October 26th.

For the Pumpkin Spice Cookies recipe, continue reading.

Pumpkin Spice Cookies with Chocolate Glaze
Servings: 32 • Size: 1 cookie • Points +: 4 pts • Smart Points: 3
Calories: 82.0 • Fat: 2.0 g • Protein: 1.5 g • Carb: 16.4 g • Fiber: 0.2 g • Sugar: 9.8
Sodium: 57.1


  • 4 oz 1/3 less fat cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 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
  • 1/2 tsp 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 of salt


Preheat oven to 350°. 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.