It’s the time of year for eggless pumpkin cookies! This pumpkin cookie recipe is perfect for fall. Icing’s not optional and makes these cookies perfect.
It’s fall ya’ll! I love all things pumpkin. (I even have a Pumpkin Food Pinterest board!) These cookies are one of the first things that I make when the weather turns cooler. The icing on these is the best and makes these iced pumpkin cookies one of our family favorites.
I made these back in August so I could take some pictures for this post. My kids and the neighbors were so happy. They hadn’t had them in so long and left about six for me!
Eggless Pumpkin Cookies
Pumpkin is such a great food and I love it! It’s high in vitamins A and C, low calorie, AND you can eat the seeds. The seeds are high in fiber and have protein, which makes for a great snack.
I always stock up on canned pumpkin because you really use it in so many recipes.
These pumpkin cookies are very cakey and soft. I don’t know about you, but a lot of times I’m in a hurry and take short cuts and leave steps out. I’m telling you now, make sure you don’t skip the icing.
The icing is what makes these cookies the best! When you take these out of the oven and place them on the cooling racks (these are the ones I have), make sure to put down wax or parchment paper on your counter.
When you drizzle the icing over the cookies, they will drip and it makes cleanup so much easier.
Ingredients for this Eggless Pumpkin Cookie Recipe.
- Flour- I’ve had several people message me about using wheat flour. I have never used it for this recipe so I’m not sure how they’ll turn out. I’ve done many recipes with half wheat and half white flour and they have all turned out well. Again, I haven’t tried it with this recipe though.
- Baking soda
- Baking powder
You can replace nutmeg and cinnamon with pumpkin pie spice.
- Butter (vegan butter like Earth Balance is fine too)
- Pumpkin puree
- Vanilla- You can make your homemade vanilla. Here are the instructions.
- Powdered sugar
- Butter (Vegan butter is acceptable here too.)
- Milk (You can use water if you are making this vegan.)
How to make pumpkin cookies?
Combine flour, baking soda, baking powder, nutmeg, cinnamon, and salt in medium bowl and set aside.
Cream butter and sugar. Add in pumpkin puree, vanilla, and water.
Add flour mixture to sugar and blend using an electric mixture. Drop by heaping tablespoon onto ungreased baking sheet and bake for no more than 15 minutes, usually less depending on the oven.
While cookies are baking, beat powdered sugar, vanilla, melted butter, and milk together. Drizzle on cookies while they are still warm.
Cool completely before storing in an airtight container.
I have a few more pumpkin recipes on my blog that you’ll like.
- Pumpkin Pecan Dump Cake
- Pumpkin Spice Coffee Creamer
- 3-Ingredient Pumpkin Chocolate Chip Cookies
- Pumpkin Waffles
- Pumpkin Cupcake Toppers– This isn’t pumpkin flavored, just a cute pumpkin shaped food.
Iced Eggless Pumpkin Cookies
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup room temperature butter
- 1 cup canned pumpkin puree
- 4 tablespoons water
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon melted butter
- 3 tablespoons milk
- Preheat oven to 350° F
- Combine flour, baking soda, baking powder, nutmeg, cinnamon, and salt and set aside.
- In a medium bowl, cream butter and sugar. Add in pumpkin, vanilla, and water.
- Add flour mixture until well combined.
- Drop by heaping tablespoon onto ungreased baking pan.
- Bake 11-14 minutes.
- While cookies are baking, beat powdered sugar, vanilla, melted butter, and milk together.
- When cookies are warm, drizzle icing on top.
- Cool completely before storing in an airtight container.