Eggless Pumpkin Cookies
These eggless pumpkin cookies are soft, cake-like cookies that melt in your mouth, and bursting with warm and spicy flavors. These cookies are quick and easy to make. Whether you have them as a sweet treat or with a cup of tea or coffee, these cookies are a delightful choice for any time of day.
❤️ You’ll Love These Eggless Pumpkin Cookies
Texture:
- Cake-like texture that practically dissolves in your mouth.
- Smooth cream cheese frosting on top complements soft cookie texture.
Flavor:
- Prepare to savor the warmth of cinnamon, the subtle kick of ginger, and the hint of cloves, all beautifully enveloped in each bite.
- Plus, sweet and slightly tangy cream cheese frosting pairs well with warm spices.
Pumpkin Cookies Without Eggs: Whether you don’t have eggs available or simply don’t eat them due to allergies or religious reasons, this recipe is just for you. The absence of eggs doesn’t make any difference to the texture and flavor of these cookies.
Ease of Preparation: What makes them even more enticing is that you don’t need to chill the dough, making these cookies quick and hassle-free to bake. Whether you’re a seasoned baker or a novice, these cookies are a joy and pleasure to make.
🧾 Ingredient Notes
Here is the pic of the ingredients you’ll need to make these eggless pumpkin cookies recipe.
For Cookies:
- All-purpose flour: For all my baking recipes, always spooned the flour into a measuring cup and leveled it (not scooped from the bag or container).
- Pumpkin puree: It is the pure pumpkin puree, no sugar added. This is not canned pumpkin pie filling.
- Baking powder and Baking soda: Baking powder acts as a leavening agent, helping the cookies rise and achieve a soft, cake-like texture. Baking soda contributes to the cookies’ texture and rise.
- Spices:
- Ground cinnamon adds warmth to the cookies.
- Ground ginger adds a subtle, delightful kick.
- Ground cloves add a rich, aromatic depth to the cookies.
- Unsalted butter: I always prefer to use unsalted butter, so I can control the salt intake (sodium) in my cooking.
- Make sure your butter is softened at room temperature.
- White Sugar and Brown sugar: White sugar provides sweetness to the cookies. Brown sugar adds a deeper sweetness and helps maintain the cookies’ soft and moist texture.
- Salt: It brings out the flavor of the cookies. If using salted butter then skip it.
- Vanilla: Always use pure vanilla extract and stay away from the imitation essence.
For Frosting:
- Cream cheese and unsalted butter:
- Always use full-fat cream cheese (block) and butter.
- Make sure that cream cheese is completely softened to room temperature otherwise, your frosting will have some tiny lumps.
- Also, butter has to be softened to room temperature.
- Powdered sugar: Powdered sugar sweetens and thickens the frosting, ensuring the perfect consistency for spreading.
- Pure Vanilla extract: A touch of vanilla extract enhances the flavor.
👩🍳 How To Make Eggless Pumpkin Cookies? (Pics)
Prep:
- Start by preparing two baking sheets. Line them with parchment paper to prevent the cookies from sticking.
- Preheat your oven to 350°F (175°C) to ensure it’s ready when baking the cookies.
Make Cookies:
1) Add the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, and cloves in bowl.
2) Whisk these dry ingredients together until they are well combined. Set this bowl aside.
3) Place the softened unsalted butter, white sugar, and brown sugar in a stand mixer bowl. You can also use a regular hand mixer if you don’t have a stand mixer.
4) Use the paddle attachment on your mixer to beat the butter and sugars until they are smooth and well combined.
5) Once the butter and sugars are smooth, add in the pumpkin puree and pure vanilla extract.
6) Continue to beat the mixture until everything is well incorporated. The mixture may look curdled, that’s perfectly fine.
7, 8) Add the dry ingredient mixture to the wet mixture in the stand mixer. Beat until all the ingredients come together, forming a sticky dough.
9) Use a 2-tablespoon-sized ice cream scoop or a spoon to portion the cookie dough onto the prepared baking sheets. Leave enough space between each cookie to allow for spreading during baking. One sheet can accommodate 6-8 cookies.
10) Use wet fingers to flatten slightly and smooth out the edges.
11) Place the baking sheets in the oven and bake the cookies for approximately 12-14 minutes. They should become slightly golden around the edges.
Once out of the oven, let the cookies cool on the baking sheets for about 10 minutes. This helps them set before transferring.
12) Carefully transfer the partially cooled cookies to a wire cooling rack to cool down completely.
Make Frosting And Frost Cookies:
1) Take softened butter, cream cheese, powdered sugar and vanilla in a bowl.
2) Use a stand or hand mixer and beat until everything is smooth and fluffy. Because this is a small quantity of frosting, I have beaten everything together. If making larger quantity then beat the butter, cream cheese first then add sugar, vanilla and beat again.
3) Use spatula to scrap the sides and bottom of the bowl and make sure that frosting is spreadable consistency.
4, 5) Once the cookies have cooled completely, frost them with the cream cheese frosting. Simply spread the frosting onto each cookie using a butter knife or create decorative spirals using a piping bag.
💭 Tips To Make Pumpkin Cookies Without Eggs
- Ensure your butter is softened at room temperature before beginning the cookie dough. Softened butter blends more easily with the sugar, resulting in a smoother and more uniform cookie texture.
- When dropping cookie dough onto baking sheets, leave a few inches of space between each cookie.
- Use a 2-tablespoon-sized ice cream scoop or a similar measuring tool to portion out the dough for uniform and attractive cookies.
- After baking, let the cookies cool in the pan for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
- When preparing the cream cheese frosting, make sure your cream cheese is completely softened. Even slightly cold, you might have tiny lumps in the frosting.
- Wait until the cookies have cooled completely before frosting them. Applying frosting to warm cookies can cause them to melt and become runny, resulting in a less appealing appearance and texture.
🥣 Storage Instructions
- Store the cookies at room temperature in an airtight container for 2 to 3 days.
- To refrigerate, place the cookies in an airtight container and refrigerate them for up to 5 days.
- To Freeze, arrange the eggless pumpkin cookies in a single layer on a baking sheet and place them in the freezer until they are firm. Once frozen, transfer them to an airtight container or resealable freezer bags, separating layers with parchment paper to prevent sticking.
- To thaw: remove the cookies from the freezer and let them thaw at room temperature for about 20-30 minutes or until they reach your desired temperature and texture.
🍽 Serving Ideas
- Dessert: These soft and flavorful eggless pumpkin cookies are perfect dessert options. Serve them as a sweet treat after a meal or as a delightful addition to a dessert platter at gatherings and parties.
- With Tea or coffee: Enjoy these cookies with afternoon tea or coffee.
- Snack: Pack these cookies in lunchboxes or bring them to the office for a tasty and satisfying snack.
Check Out Other Pumpkin Recipes
Did you try this eggless pumpkin cookies recipe? I’d love to hear about it! Leave a review in the comment section below.
Eggless Pumpkin Cookies Recipe
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Cookies:
- 2 ⅔ cups All purpose flour (Maida)
- 1 teaspoon Baking powder
- ¾ teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground ginger
- ⅛ teaspoon Ground cloves
- ½ teaspoon Salt
- ½ cup Unsalted butter, softened at room temperature
- ⅔ cup White sugar
- ½ cup Light brown sugar
- 1 cup Pumpkin puree
- 2 teaspoons Pure vanilla extract
For Frosting:
- 4 oz Cream cheese, full fat, softened at room temperature
- 2 tablespoons Unsalted butter, softened at room temperature
- ½ cup Powdered sugar (Confectioner’s sugar or icing sugar)
- ½ teaspoon Pure vanilla extract
Instructions
- Start by preparing two baking sheets. Line them with parchment paper to prevent the cookies from sticking.
- Preheat your oven to 350°F (175°C) to ensure it's ready when baking the cookies.
- To make cookie dough, Add the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ginger, and cloves in bowl. Whisk these dry ingredients together until they are well combined. Set this bowl aside.
- Place the softened unsalted butter, white sugar, and brown sugar in a stand mixer bowl. You can also use a regular hand mixer if you don’t have a stand mixer.
- Use the paddle attachment on your mixer to beat the butter and sugars until they are smooth and well combined.
- Once the butter and sugars are smooth, add in the pumpkin puree and pure vanilla extract.
- Continue to beat the mixture until everything is well incorporated. The mixture may look curdled, that’s perfectly fine.
- Add the dry ingredient mixture to the wet mixture in the stand mixer. Beat until all the ingredients come together, forming a sticky dough.
- Use a 2-tablespoon-sized ice cream scoop or a spoon to portion the cookie dough onto the prepared baking sheets. Leave enough space between each cookie to allow for spreading during baking. One sheet can accommodate 6-8 cookies.
- Use wet fingers to flatten slightly and smooth out the edges.
- Place the baking sheets in the oven and bake the cookies for approximately 12-14 minutes. They should become slightly golden around the edges.
- Once out of the oven, let the cookies cool on the baking sheets for about 10 minutes. This helps them set before transferring.
- Carefully transfer the partially cooled cookies to a wire cooling rack to cool down completely.
- To make cream cheese frosting, take softened butter, cream cheese, powdered sugar and vanilla in a bowl. Use a stand or hand mixer and beat until everything is smooth and fluffy.
- Use spatula to scrap the sides and bottom of the bowl and make sure that frosting is spreadable consistency.
- Once the cookies have cooled completely, frost them with the cream cheese frosting. Simply spread the frosting onto each cookie using a butter knife or create decorative spirals using a piping bag.
Notes
- When dropping cookie dough onto baking sheets, leave a few inches of space between each cookie.
- After baking, let the cookies cool in the pan for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
- Wait until the cookies have cooled completely before frosting them. Applying frosting to warm cookies can cause them to melt and become runny, resulting in a less appealing appearance and texture.
