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
Calories 122kcal
Equipment
Ingredients
- 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 (optional):
- 1 cup (120 g) powdered sugar
- 3 tablespoons (45 ml) milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350º F (180º C). Line two 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 3 minutes. Beat in pumpkin puree, 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.
- Drop dough onto prepared baking sheets by tablespoonfuls; flatten slightly with fingers. TIP: For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- 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.
Notes
Store: Store cookies in an airtight container for up to 5 days at room temperature.
Freeze: unfrosted cookies freeze well for up to 2 months. After baking, allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then transfer them to a freezer-safe plastic storage bag. When ready to eat, thaw overnight in the refrigerator.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand
Dairy-Free: Use your favorite plant-based plain cream cheese and dairy-free or vegan butter. My favorite dairy-free butter brands for baking are Miyoko’s Creamery Organic Vegan Butter.Earth and Balance Vegan Buttery Sticks
Optional Add-Ins: Feel free to fold 1 cup of chocolate chips, white chocolate chips, cinnamon chips, chopped nuts, or dried cranberries into the dough after you mix the wet and dry ingredients together. and
Recipe Tips;
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
- 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
Nutrition
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