Cakey Eggless Pumpkin Cookies
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!
Servings 32 cookies
- 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
Preheat oven to 350° F. Line baking sheets with parchment paper.
Combine flour, baking soda, baking powder, pumpkin pie spice and salt in medium bowl.
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.
Drop onto prepared baking sheets by tablespoonfuls; flatten slightly with fingers.
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.
Store: store cookies in an airtight container up to 5 days at room temperature.
Freeze Cookies: unfrosted or frosted cookies freeze well up to 2 months. After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then transfer them in a freezer-safe plastic storage bag. When ready to eat, thaw overnight in the refrigerator.
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 122kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 102mg | Potassium: 30mg | Sugar: 13g | Vitamin A: 1305IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.6mg