Pumpkin spice cookies with a light, cake-like texture and a silky chocolate glaze—these are genuinely delicious. Made with cream cheese and canned pumpkin, they stay soft and tender while carrying that cozy seasonal flavor everyone loves. If you prefer a softer, cake-style cookie rather than a crunchy bite, this recipe delivers exactly that.
Pumpkin Spice Cookies with Chocolate Glaze
These pumpkin spice cookies combine reduced-fat cream cheese, a touch of unsalted butter, canned pumpkin puree and warm spices for a soft, cake-like cookie that’s lightly sweet and pleasantly spiced. I tested this batch on a group of teenagers and they were a hit—tender in the center, with a gentle chew and a subtle pumpkin flavor. The chocolate glaze adds a glossy finish and a hint of cocoa that pairs beautifully with the spices.
These cookies are best enjoyed the same day they’re baked and are still good the next day when stored properly. If you want a longer-lasting, crisper cookie instead, consider an alternate recipe designed for crunch rather than cake-like softness.
More Pumpkin Desserts you might enjoy:
- Pumpkin Pie
- No-Bake Pumpkin Cheesecake
- Mini Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Muffins
- Pumpkin Sponge Cake
Recipe: Pumpkin Spice Cookies with Chocolate Glaze
Yield: 16 servings (about 2 cookies per serving)
Serving Size: 2 cookies
Prep Time: 25 mins • Cook Time: 15 mins • Total Time: 40 mins
Ingredients
- 4 oz reduced-fat cream cheese, softened
- 2 tbsp unsalted butter, softened
- 3/4 cup brown sugar (monk fruit brown sugar or regular brown sugar)
- 1/4 cup granulated sweetener or sugar (monk fruit sweetener 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 cups all-purpose flour
- 1 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 the oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper.
- In a medium bowl, beat the softened cream cheese, softened butter and both sugars until the mixture is light and fluffy.
- Add the egg and beat until fully incorporated.
- Mix in the pumpkin puree, buttermilk and vanilla extract until smooth.
- In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, salt and baking powder.
- Gradually add the dry ingredients to the pumpkin mixture and mix until combined. The dough should be soft and slightly sticky.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and transfer the cookies to a wire rack to cool completely.
- To make the glaze: Whisk together the confectioners’ sugar, cocoa powder, milk, vanilla and a pinch of salt until smooth. The glaze should be thick but drizzleable; add a few drops more milk if needed to reach the right consistency.
- Transfer the glaze to a piping bag or a resealable plastic bag with a small corner snipped off, and drizzle over cooled cookies. Let the glaze set before serving.
Nutrition (per serving)
- Calories: 82 kcal
- Carbohydrates: 16.4 g
- Protein: 1.5 g
- Fat: 2 g
- Fiber: 0.2 g
- Sugar: 9.8 g
Tips and Variations
- Use regular brown sugar and granulated sugar if you prefer traditional sweeteners. Monk fruit alternatives reduce calories and sugar content but may slightly change texture and flavor.
- For a richer cookie, swap the reduced-fat cream cheese for full-fat cream cheese and increase the butter by 1 tablespoon.
- If you want a chewier cookie, bake them at the lower end of the time range; for a firmer edge, add a minute or two.
- Store cookies in an airtight container at room temperature for up to 2 days for best texture. Refrigerate if you plan to keep them longer—bring to room temperature before serving for best flavor.
- To make the glaze dairy-free, substitute plant milk of choice and use vegan confectioners’ sugar if available.
Last Step
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