Here’s a delicious eggless pumpkin cookie recipe that’s soft, spiced, and perfect for fall (or anytime!). These cookies are easy to make and full of warm pumpkin flavor.
Eggless Pumpkin Cookies
Prep Time: 10 mins | Cook Time: 12-15 mins | Makes: 18-20 cookies
Ingredients:
- Dry Ingredients:
- 1½ cups (190g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- Wet Ingredients:
- ½ cup (115g) unsalted butter, softened (or coconut oil for vegan)
- ½ cup (100g) brown sugar (or coconut sugar)
- ¼ cup (50g) granulated sugar
- ½ cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- Optional Add-ins:
- ½ cup chocolate chips, walnuts, or raisins
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk dry ingredients (flour, baking powder, baking soda, salt, and spices) in a bowl.
- Cream butter & sugars in a separate bowl until fluffy. Add pumpkin puree and vanilla, mixing well.
- Combine wet & dry—gradually fold in dry ingredients until just mixed (don’t overmix). If using add-ins, stir them in.
- Scoop dough (about 1 tbsp per cookie) onto the baking sheet, spacing them 2 inches apart.
- Bake for 12-15 mins until edges are lightly golden. Let cool on the sheet for 5 mins before transferring.
Optional Glaze (for extra sweetness):
- Mix ½ cup powdered sugar + 1 tbsp milk + ¼ tsp cinnamon, then drizzle over cooled cookies.
Tips:
- For chewier cookies, refrigerate dough for 30 mins before baking.
- For vegan version, use coconut oil and dairy-free chocolate chips.
- Store in an airtight container for up to 4 days.
Enjoy these soft, spiced pumpkin cookies! Let me know if you’d like any modifications.
