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Pumpkin Spice Cookies with Chocolate Glaze

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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!Pumpkin Spice Cookies with Chocolate Glaze

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.

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.

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:

Pumpkin Spice Cookies with Chocolate Glaze

5 from 1 vote
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 mins
Cook: 15 mins
Total: 40 mins
Yield: 32 servings
Serving Size: 1 cookie


  • 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.

Last Step:

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Serving: 1 cookie, 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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59 comments on “Pumpkin Spice Cookies with Chocolate Glaze”

  1. Thank you for bringing “low-fat” recipes to those of us who cannot have the full fat content of foods. These recipes I plan on making for my family. I’m sure they taste delicious. Happy Holidays to you and your family.

  2. The cookies look great and the texture is nice – but, I agree with another poster that the flavor was lacking – could not really taste the pumpkin. When I make again, I will adjust the spice, pumpkin and add a few mini chocolate chips.

  3. Ok, so I just finished baking these and they turned out great. I may have already sampled a few just to be sure… 🙂 I was so pleased to actually get 33 perfect portion-sized cookies using my new 1 tbsp mechanical cookie dough scoop which I highly recommend investing in!

    The one thing I was a little disappointed by was how subtle the pumpkin flavor was. Do you suggest I increase the amount of pumpkin pie spice or actual pumpkin puree? I don't want to mess up the amazingly light & fluffy consistency, but I would definitely like to add more flavor next time.

    The chocolate glaze was so easy to whip up and very tasty!! Overall, this was yet another skinny but satisfying recipe all thanks to Gina!

  4. Gina, I would love to make these, but all I have is unsweetened baking chocolate squares. We don't have any cocoa powder in the house. Can I sub? How much of the baking chocolate would I use?

  5. Happy Thanksgiving! I'm getting ready to make these but realized I only have King Arthur's unbleavhed whole wheat flour. Is it possible to use this in place of the all purpose flour?

  6. cant wait to make these!! every recipe ive made off of this site has been delicious! im gonna try to make a glaze with pb2 instead of chocolate because i love peanut butter 🙂

  7. These are SO good, I think I could eat the entire batch in one sitting!! But … I just met my WW goal today (so I have proved I have the willpower not to) in large part thanks to all your wonderful recipes! Thank you so much Gina, you have inspired me not only to lose weight but to LOVE to cook!

  8. omygoodness, these are insanely DELICIOUS!!! 🙂 due to allergies, i had to use bob's red mill egg substitute and soymilk (with a dash of lemon) for the dairy, but they turned out wonderful!!! biting into the doughy moist center with the chocolate drizzle is just super yummy!! my family and neighoirs are SO pleased with this recipe, thank you so much!! :):) xoxo

  9. I have to say, my hubby and I were just a little disappointed with these. I have made so many of your recipes and this is the only one that I had to tweak a little. Don't get me wrong, we will still eat them, they just weren't what we were expecting. After the first batch was a little bland, I added some cinnamon and more pumpkin pie spice to the batter. We both disliked the chocolate glaze so I tossed it and made my own. I used a fat free chocolate pudding cup, a few tbsp of skim milk a tsp of cinnamon and whisked it together…yummy!

  10. I made these last night and, as everything else I've made from your blog, they were delightful! My husband ate them all up, as usual! So good. Thanks for all the light recipes!

  11. These are absolutely AMAZING! my family and my coworkers loved them! thank you for all of your wonderful recipes!

  12. For anyone else that's in the middle of making these, goes to grab the pumpkin and realize your roommate used it: two mashed bananas are an amazing substitute (although I've never had the pumpkin version). I subbed cinnamon for the pumpkin pie spice and added walnuts. DELISH.

    Gina, I never comment but I'm always cooking off your website and have loved everything. I cook something from your site at least four nights a week. Thank you so much!!

  13. Made these this morning absolutely delicious! I'm not a big pumpkin spice fan so I used cinnamon instead. These are so yummy! Great recipe Gina! I will definately be making these again and again.