Eggless Pumpkin Cookies Recipe

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 14

Total Time 34

Servings cookies

Calories 196kcal

Author Kanan

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.

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