Healthy Pumpkin Cookie

Dense and very fudgy, these healthy pumpkin (and Biscoff cookies) are THE perfect cookie for Fall!

Course Breakfast, Dessert, Snack
Keyword Biscoff Cookies, Healthy cookies, Pumpkin cookies
Prep Time 8 minutes
Cook Time 12 minutes
Chilling time 30 minutes
Total Time 20 minutes
Servings 9
Calories 120 kcal
Author Bites Of Baking


  • 23 g cream cheese 0.81 ounces
  • 75 g brown sugar 1/4 cup + 2 tbsp
  • 1/4 egg
  • 55 g mashed pumpkin -or pumpkin purée- 1/4 cup
  • 77 g Biscoff spread -or cookie butter- 1/4 cup + 1 leveled tbsp
  • 62 g all-purpose flour 1/3 cup
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • chocolate chips optional


  1. In a medium bowl, whisk together the flour, baking powder and cinnamon.

  2. In another large bowl, beat together the cream cheese and brown sugar until light and creamy, about 2-3 minutes.

  3. Beat in the 1/4 egg, mashed pumpkin and Biscoff spread until well incorporated, one further minute.

  4. Gradually beat in the flour mixture until combined.

  5. This recipe requires the dough to go in the fridge for 1 hour; it will help the dough not to spread too much.

  6. Preheat oven to 350°F. Line one cookie sheet with parchment paper.

  7. Using a cookie scoop or by hand, roll the dough into balls then place on the baking sheets about 1 inch apart. 

  8. Bake for 12 minutes. Cookies will look underdone but they'll set on the baking sheet after several minutes.