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 = YUM!!!
I’ve made them ahead of time, and they stay soft and flavorful for days.
INGREDIENTS YOU’LL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Dry ingredients: all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
Wet ingredients:Â Â granulated sugar, butter, Â pumpkin puree, cream cheese, pure vanilla extract.
HOW TO MAKE SOFT EGGLESS PUMPKIN COOKIES
1 – COMBINE DRY INGREDIENTSÂ
Combine flour, baking soda, baking powder, pumpkin pie spice, and salt in a medium bowl.
2 – BEAT THE SUGAR AND BUTTER
In a large mixer bowl, beat with an electric mixer sugar and butter until well blended. Beat in pumpkin, cream cheese, and vanilla extract until smooth.Â
3 – ADD DRY INGREDIENTS
Gradually add the flour mixture to the butter mixture, beating until combined.
4 – FORM THE COOKIES
Drop onto prepared baking sheets by tablespoonfuls; flatten slightly with fingers.
5 – BAKE
Bake for 15 to 18 minutes or until the edge is firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies, if desired. Enjoy!
Storing & Freezing Instructions
STOREÂ
Store cookies in an airtight container for up to 5 days at room temperature.
FREEZEÂ
Cookie dough balls may be frozen for up to 2 months. After rolling cookie dough balls in sugar, place them on a plate or baking sheet and freeze until solid. After the dough is frozen, transfer them to a freezer bag and store them in the freezer for up to 2 months.
To bake frozen cookies, place frozen cookie dough on a cookie sheet lined with parchment paper or a silicone baking mat. Bake as instructed.
Eggless Cookies Quick Baking Tips
Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup), and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup, and then use a knife (straight-edged) to level the flour across the measuring cup.
Don’t overmix your cookie dough or you will end up with a dense cookie.
For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard
Bring back your passion for baking, even if you cannot use eggs!
MORE EGGLESS PUMPKIN RECIPES YOU’LL LOVE
- Chocolate Chip Pumpkin Bread in a Mug [Video]
- Easy Eggless Pumpkin Pie
- Eggless Pumpkin Bread
- Eggless Pumpkin Muffins
- Eggless Pumpkin Snickerdoodles
- Browse more recipes…
Cakey Eggless Pumpkin Cookies
Equipment
IngredientsÂ
- 2 1/2 cups (350 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened (1 stick)
- 1 cup (240 g) pure pumpkin puree
- ¼ cup (30 g) cream cheese, softened
- 1 teaspoon pure vanilla extract
Glaze:
- 1 cup (120 g) powdered sugar
- 3 tablespoons (45 ml) milk
- 1 teaspoon pure vanilla extract
InstructionsÂ
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- Combine flour, baking soda, baking powder, pumpkin pie spice, and salt in a medium bowl.
- Using an electric hand mixer or a stand mixer, cream butter and sugar, until light and fluffy, about 5 minutes. Beat in pumpkin, cream cheese, and vanilla extract; mix until well incorporated. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the bowl, then mix on low until combined.Â
- Drop dough onto prepared baking sheets by tablespoonfuls; flatten slightly with fingers.
- Bake for 15 to 18 minutes or until very lightly browned on the sides. The centers will look very soft. Cool on pan 5 minutes before removing to wire racks to cool completely. Drizzle glaze over cooled cookies, if desired.
GLAZE:
- Combine powdered sugar, milk and vanilla extract in small bowl until smooth.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.Â
- Don’t over mix your cookie dough or you will end up with a dense cookie.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard
- Eggless Thumbprint Cookies
- Eggless Snickerdoodle Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Easy Eggless Vanilla Cookies
- Browse more recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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Originally posted September 2017, post content edited to add more helpful information, no change to the recipe in September 2021.
