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Eggless Pumpkin Cookies on a plate with a glass of milk on the background

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 32 cookies
Calories 122kcal


  • 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):


  • 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.


  • Combine powdered sugar, milk and vanilla extract in small bowl until smooth.


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
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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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