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
Pumpkin Spice Cookies with Chocolate GlazeI 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.
More Pumpkin Desserts you might enjoy:
- Pumpkin Pie
- No Bake Pumpkin Cheesecake
- Mini Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Muffins
- Pumpkin Sponge Cake
Pumpkin Spice Cookies with Chocolate Glaze
Ingredients
- 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
Instructions
- 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.
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.
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.
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!
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?
Thank you for the recipe! I made these last night and they are wonderful.
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?
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 🙂
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!
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
This sounds sooooo good. There is nothing better than pumpkin cookies!!!
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!
I made these for work a few weeks back and they were gone in no time!!
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!
These are absolutely AMAZING! my family and my coworkers loved them! thank you for all of your wonderful recipes!
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!!
I made these cookies with my kids and they were delicious! They were moist and yummy!
I never have 1% milk in the house can I get the good results using skim for the glaze?
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.
Made these this weekend and they were a huge hit!!! I also tried a batch as "muffins" and they turned out great too!! This was my 5th recipe I have tried on your site since I found it 2 weeks ago and I LOVE it all!
Big thanks! Making it easier for me to stay on WeightWatchers!
I just made these and they are soo light and fluffy (so I don't feel too guilty for eating them before dinner). I used parchment paper instead of the silicone baking sheets. Also, I used soy milk instead of cow milk in the chocolate drizzle and it worked great! Thanks Gina!
this looks wonderful lovely presentation
Made these tonight and they were fantastic! I did the trick for the buttermilk and it worked just fine. Thanks again Gina for a great recipe!
I just recently came across your website. The recipes all look fabulous!! I will definitely be making these cookies. Thanks for posting all the nutrition information and the PP values!!
Oh my goodness! I just made these and I am quite sure they are the absolute BEST thing that has EVER come out of my kitchen! THANK YOU SO MUCH FOR COMING UP WITH THIS RECIPE!!!!!
I was the one who had asked for pumpkin chocolate chip cookies over the summer and man, you nailed them! I just put chocolate chips instead of the glaze and they are exactly what I was hoping for. Recipes like this are totally why I stalk your blog every day! Thank you for all your hard work Gina!
Can't wait to make these! Yeaa! Sent my daughter out to pick up the pumpkin puree.
gina- I was just looking for a recipe like this. super moist, cake like cookies using pumpkin. I have a raisin/applesauce one that is the bomb.. not sure how "skinny it is". anyways.. thanks for working so hard on this blog!! I just had pork ropa veija that I made and froze into lunch sized portions. I find that almost all your meat recipes interchange meat types really well!! especially chicken and pork.
Anyways- can't wait to make these cookies!
Made these today! They were delicious, my whole family loved them!
I used parchment paper and they turned out perfectly.
I made these today for my evening book club group. I will add a bit more pumpkin pie spice next time. The flavor needs to be bumped up a bit, but otherwise, very light and delicious cookies/cakes. Thank you!
Those are absolutely GORGEOUS! 😀
Just made these last night. The chocolate glaze recipe was a dud. I did not get a glaze at all. It just solidified into chocolate crumbs. But I did bake the cookies and they are very good! Love the cookie recipe!
Amanda, not sure if it would work without the cream cheese.
Caramel would be nice in place of chocolate I bet!
17 cookies, sounds like you made them too big.
I made these and they are delicious! I got 17 cookies out of the batch instead of 32. Will make again soon. They are almost gone!
Can you subsitute the chocolate glaze for caramel? And if you can would you just use from a bottle?
Is it ok to eliminate the cream cheese? Would the cookies still taste as good?
making these right now. one note for anyone that makes them: I didn't ration correctly and forgot how much cookies expand so I barely got 24 cookies out of it with some HUGE ones in the mix. A little makes a lot.
They were delicious! Very cake like and fluffy! I think that they were just as good without the glaze! Trying to decide if I am going to freeze or take to work to share!
I love all desserts with pumpkin and chocolate! These lighter cookies sound delicious.
Those are beautiful, and today I am eating them with my eyes. I need to lose a pound before Friday for my short term goal. Whoot whoot!
Is it ok if I don't have a silicon mat? Can I just grease the cookie sheet?
I recently found your blog and I absolutely love it! I am loving all the pumpkin recipes you have posted. I made your pumpkin spice cupcakes with the frosting and they were so good! Can't wait to try these cookies
Wow, these look great! I love tender cake-like cookies. Will have to try to make these gluten and dairy free!
Without the chocolate glaze they are still 2 points plus each, 63 calories, 1.7 fat, 12.5 carbs, .1 finer, 1.2 protein.
This makes 32 cookies as I mentioned in the serving size. I think they would be great to freeze since they have a cake-like quality.
I would store them in the fridge or freezer if you keep them longer than 2 days. It's also probably easier to add the chocolate glaze as you are ready to eat them, I keep the piping bag with the glaze in the refrigerator.
Thanks Kim!
I definitely am one of those who loves a softer, cake-like cookie….these look right up my alley! The combination of pumpkin and chocolate looks delicious!!
The first batch is in the oven right now – can't wait to eat one, they smell great! Thank you for so many delicious recipes
I love the fact that you include the old Weight Watcher and the new Weighter Watcher Points Plus. These cookies look so good. I can't wait to try them. How many cookies does the recipe make? Has anyone tried to freeze them?
Do you know how many points these would be without chocolate glaze?
They look fantastic!
I'm going to make these ASAP! How would you store these, fridge or cookie jar?
Gina –
My friend just sent me your website last week and I've already made two recipes and have spent a few hours looking through all your posts from the last year. THANK YOU! The recipes I've made so far were delicious and I'm looking forward to making more.
Kim
Made these a bit ago..they were very very very good. Nice n fluffy like cake! Yummy!!!!! and thanks for the buttermilk tip..i'll have to remember that 🙂
looks SOOOO good! can't wait! thanks again!
Wow, these cookies look phenomenal! So delish looking and perfect for parties. Thanks for the add! Check us out sometime @ bloomeveryday.wordpress.com 🙂 We'd love to share some recipes with you!!
Becca, just add a bit of vinegar to milk to make buttermilk! It works like a charm! (and I can't wait to make these cookies, thanks for the recipe!!)
Mmmm yummy..had everything to make these but the buttermilk so I just sent my 16 yr old son up to the store to get me some 🙂 Love having a extra driver in the house and can't wait to make these tonight 🙂 Thanks for the great ideas 🙂
Becca, You can use 1tablespoon of vinegar to 1 cup of milk. to make your butter milk. You can also use 1 tablespoon of lemon juice.
You are amazing! I made the chocolate/pumpkin cupcakes this past week for church small group and everyone LOVED them. These are on my to-do list this week and I'm even having a baby this week so I must bring these to the hospital!
Cream cheese frosting would be great on these too!
These sound fantastic! Love the chocolate drizzle!
I also make pumpking spice cookies for the same points with one box of spice cake one small jar of pumpkin. Mix together. Spoon out cookies. Cook as cake box says. Top with cream cheese icing. Very easy. Very good, and low points!