Low-fat pumpkin spice cookies with chocolate glaze have a cake-like quality to them, 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.
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 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.
