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.