Mouthwatering Egg Free Pumpkin Cookies

I never thought I’d be the person making egg-free cookies, but here we are. My youngest developed an egg allergy last year, and suddenly half our favorite recipes were off the table. I spent weeks trying different cookie recipes that either turned out flat as pancakes or crumbly enough to use as bird food.

These pumpkin cookies changed everything. The pumpkin puree does what eggs normally do—it binds everything together and keeps the cookies soft. Plus, you probably won’t even notice they’re missing eggs. They taste like fall in cookie form, and nobody in my family can tell the difference.

What Kind of Pumpkin Puree Should I Use?

For these cookies, you’ll want to use pure pumpkin puree, not pumpkin pie filling – there’s a big difference! Pure pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in. You can find canned pumpkin puree in the baking aisle of most grocery stores, and brands like Libby’s work perfectly for this recipe. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned version is convenient and gives consistent results every time.

Options for Substitutions

These egg-free cookies are already pretty accommodating, but here are some swaps you can make:

• All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed. The cookies might be slightly more crumbly, but they’ll still taste great.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves for a homemade blend.
• Unsalted butter: Vegan butter or coconut oil (softened) works well for dairy-free cookies. If using coconut oil, make sure it’s at room temperature so it’s soft but not melted.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you only have pie filling, reduce the sugar by ½ cup and skip the pumpkin pie spice.
• Cream cheese (for frosting): For dairy-free frosting, use vegan cream cheese or skip it entirely and just dust the cookies with powdered sugar.
• Milk (for frosting): Any milk works here – almond, oat, or regular. You can also use heavy cream for a richer frosting or water in a pinch.

Watch Out for These Mistakes While Baking

The biggest mistake with egg-free pumpkin cookies is overmixing the dough, which can lead to tough, dense cookies instead of the soft, cake-like texture you want – mix just until the ingredients come together.

Another common error is not measuring your pumpkin puree accurately or using pumpkin pie filling instead of pure pumpkin puree, which will throw off the moisture balance and make your cookies either too wet or overly sweet.

Don’t skip chilling the dough for at least 30 minutes before baking, as this helps the cookies hold their shape better and prevents them from spreading too much on the baking sheet.

Finally, resist the urge to overbake these cookies – they should look slightly underdone in the center when you remove them from the oven, as they’ll continue cooking on the hot pan and become perfectly soft once cooled.

What to Serve With Pumpkin Cookies?

These soft pumpkin cookies are perfect with a warm cup of coffee or chai tea, especially on a cozy fall afternoon. I love serving them alongside a glass of cold milk for dunking, or you can pair them with hot apple cider for the full autumn experience. They also make a great addition to any fall dessert spread – try setting them out with caramel apples, pumpkin bread, or even vanilla ice cream for a simple but satisfying treat. Since they’re already sweet and spiced, they go really well with plain Greek yogurt if you want something a little lighter to balance out the sweetness.

Storage Instructions

Store: These pumpkin cookies stay soft and chewy when kept in an airtight container at room temperature for up to a week. I like to place a piece of bread in the container with them – it helps keep the cookies from drying out and maintains that perfect texture.

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container with parchment paper between layers. They thaw really well at room temperature in about 30 minutes, making them perfect for unexpected guests or when you want a quick treat.

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 2 days before baking. You can also scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, just add an extra minute or two to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2950-3200
• Protein: 25-30 g
• Fat: 90-100 g
• Carbohydrates: 500-540 g

Ingredients

For the cookies:

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp pumpkin pie spice blend
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup pure pumpkin puree
• 1/4 cup cream cheese, softened
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 3 tbsp milk
• 1 tsp vanilla extract

Step 1: Prepare the Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp pumpkin pie spice blend
• 1/2 tsp salt

Preheat your oven to 350ºF (180ºC) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice blend, and salt to combine.

Set aside.

Step 2: Cream the Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 cup pure pumpkin puree
• 1/4 cup cream cheese, softened
• 1 tsp vanilla extract

In a large bowl, use an electric hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.

Add the pumpkin puree, cream cheese, and vanilla extract.

Beat well, scraping down the sides and bottom of the bowl as needed, until everything is well incorporated.

Step 3: Combine Wet and Dry Ingredients

• dry ingredients from Step 1
• wet mixture from Step 2

Add the dry ingredients from Step 1 to the bowl with the creamed mixture from Step 2.

Mix on low speed just until combined; do not overmix.

You should have a soft dough.

Step 4: Portion and Bake the Cookies

• cookie dough from Step 3

Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Flatten the mounds slightly with your fingers.

For more even cookies, I like to use a small spring-loaded ice cream scoop.

Bake in the preheated oven for 15 to 18 minutes until the edges are just starting to brown (the centers will remain soft).

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Vanilla Glaze

• 1 cup powdered sugar
• 3 tbsp milk
• 1 tsp vanilla extract

While the cookies cool, combine the powdered sugar, milk, and vanilla extract in a small bowl.

Whisk until smooth and pourable.

If the glaze is too thick, add a bit more milk, a teaspoon at a time, until you reach the desired consistency.

Step 6: Glaze and Serve the Cookies

Once the cookies are completely cooled, drizzle the vanilla glaze from Step 5 over the tops.

Allow the glaze to set before serving.

I like to add a second layer of glaze for extra sweetness.

Mouthwatering Egg Free Pumpkin Cookies

Delicious Mouthwatering Egg Free Pumpkin Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 3075 kcal

Ingredients

  

For the cookies:

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp pumpkin pie spice blend
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup pure pumpkin puree
• 1/4 cup cream cheese, softened
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 3 tbsp milk
• 1 tsp vanilla extract

Instructions

 

• Preheat your oven to 350ºF (180ºC) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice blend, and salt to combine. Set aside.
• In a large bowl, use an electric hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. Add the pumpkin puree, cream cheese, and vanilla extract. Beat well, scraping down the sides and bottom of the bowl as needed, until everything is well incorporated.
• Add the dry ingredients from Step 1 to the bowl with the creamed mixture from Step 2. Mix on low speed just until combined; do not overmix. You should have a soft dough.
• Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten the mounds slightly with your fingers. For more even cookies, I like to use a small spring-loaded ice cream scoop. Bake in the preheated oven for 15 to 18 minutes until the edges are just starting to brown (the centers will remain soft). Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• While the cookies cool, combine the powdered sugar, milk, and vanilla extract in a small bowl. Whisk until smooth and pourable. If the glaze is too thick, add a bit more milk, a teaspoon at a time, until you reach the desired consistency.
• Once the cookies are completely cooled, drizzle the vanilla glaze from Step 5 over the tops. Allow the glaze to set before serving. I like to add a second layer of glaze for extra sweetness.