These Cakey Eggless Pumpkin Cookies are melt-in-your-mouth soft and loaded with warm spices! Every bite is an explosion of fall flavors. Simply irresistible!
This is the season to crave everything pumpkin, so I thought it would be the perfect time to share my fave recipe for these amazing Cakey Eggless Pumpkin Cookies!
These cookies are deliciously melt-in-your-mouth soft and loaded with warm spices. I promise that every bite is an explosion of fall flavors. And the best part is that they’re pretty simple to make.
Yeah, they totally rock! These Cakey Eggless Pumpkin Cookies are the perfect little fall snack or treat, and a little bird told me that they are delicious with your morning coffee too {wing}.
They’re bursting with all the season’s goodness.
Pumpkin + warm spices = ????????????????????????
Do you love pumpkin as much as I do? I hope you do. I REALLY love cooking with pumpkin puree!! It’s great to create tender and moist baked goods.
Looking For More Pumpkin Recipes?
- Chocolate Chip Pumpkin Bread in a Mug [Video]
- Pumpkin Cranberry Baked Oatmeal
- Eggless Pumpkin Ricotta Stuffed Shells
- Eggless Pumpkin Bread
- Eggless Pumpkin Muffins
I’ve made them ahead of time, and they stay soft and flavorful for days.
Trust me when I saw you will not be able to eat just one!
Happy Cooking!!!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened (1 stick)
- 1 cup Pumpkin puree
- ¼ cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
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Preheat oven to 350° F. Line baking sheets with parchment paper.
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Combine flour, baking soda, baking powder, pumpkin pie spice and salt in medium bowl.
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In large mixer bowl beat with an electric mixer sugar and butter in until well blended. Beat in pumpkin, cream cheese, and vanilla extract until smooth. Gradually add the flour mixture to the butter mixture, beating until combined.
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Drop onto prepared baking sheets by tablespoonfuls; flatten slightly with fingers.
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Bake for 15 to 18 minutes or until edge is firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies, if desired.
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Combine powdered sugar, milk and vanilla extract in small bowl until smooth.
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- Electric Mixer
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- Baking Sheet
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- Measuring Cups
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- Nesting Measuring Beaker Set
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I notice there baking powder is mentioned in your instructions but not listed in your ingredients. Can you please let me know how much baking powder to use?
Oops…sorry about that!! It’s 1 teaspoon of baking powder. I also updated the recipe. Thanks for letting me know.
Thank you. I made these into Pumpkin whoopie pies, taking two of the cookies and filling with Cream Cheese Frosting. My family loved them, so glad I could make these for my son who is allergic to eggs. Thanks for the recipe!
Thank you for taking the time to come back and let me know! Whoopie pies sound like a great idea ???? I’m SO GLAD your son enjoyed the treat!! Have a great weekend, and make sure to check out my other eggless recipes.