What better than Pumpkin Cookies to make for Halloween! My sister-in-law passed along this a written recipe from a co-worker, and I modified it to be eggless. After a few trials, I came up with the perfect eggless pumpkin cookies. They are soft, delicious, and almost taste like cake in the form of cookies! My family and friends love theme so much that I’m always getting requests for the holidays!
I’ve had these cookies with and without the frosting, and honestly they taste great both ways (although if you ask my sister-in-law, she eats these cookies for the frosting they come with haha)! For a vegan option, use vegan unsalted butter and omit the frosting (again, these cookies are sweet enough on their own without the frosting). For a gluten-free version, I’ve tried substituting several gluten-free flours 1:1, but the only brand I found comparable was Cup4Cup Gluten-Free Baking Flour (although the version I used is not vegan). Using Cup4Cup, we could not even tell the difference in texture or flavor. You should be able to find Cup4Cup at Whole Foods, Sprouts, or other markets (check the website for a list of stores).
- 1 cup pumpkin puree , from a can
- 1 1/2 cup sugar
- 1/2 cup vegan butter , such as Earth Balance
- 2 tbsp cornstarch
- 1 teasp vanilla extract
- 1/2 teasp salt
- 1/2 teasp ground nutmeg
- 1 teasp ground cinnamon
- 1 teasp baking powder
- 1 teasp baking soda
- 2 1/2 cup all-purpose flour , see notes below for alternate suggestions
For the Glaze:
- 2 tbsp vegan butter , such as Earth Balance
- 1 teasp vanilla extract
- 3-4 tbsp non-dairy milk , unsweetened almond or cashew milk (such as SILK brand)
- 2 1/2 cup powdered sugar
- Preheat the oven to 350 degrees.
- Separately mix the wet ingredients and dry ingredients in two separate bowls with wooden or steel mixing spoon.
- Slowly combine the dry ingredients into the wet ingredients while continuing to mix with a mixing spoon.
- Spoon out 2-inch round balls of dough onto a baking pan lined with foil (I prefer to use a cookie scoop with a dispenser). Note that the dough mixture may be loose. In this case, spoon out the dough as evenly as possible. Each cookie dough does not need to be smooth.
- Bake cookies for about 16-17 min (for gluten-free option, bake a few extra minutes if needed).
- Place the finished cookies on foil and let them cool at room temperature. Note that the cookies will continue to cook until completely cooled.
- To make the glaze: Whisk all the glaze ingredients together in a mixing bowl. Let the glaze sit for about 10 minutes to thicken.
- Frost the cookies once they are completely cooled. After 15 minutes the frosting should solidify and create a glaze on the cookie.
- Sub in 1 cup whole wheat flour + 1 1/2 cup all-purpose white flour
- For Gluten-free option: use Cup4Cup GF Flour
Nice post – Anjali ..Keep Posting
Had an extra can of pumpkin puree during Thanksgiving, so decided to try out these cookies. They were awesome! I didn’t have powdered sugar, so I skipped the glaze but they still turned out great! Next time i’ll def. try with the glaze.
Am looking forward to trying these today with D!
These are great! The best part is I make these at the same time as the pumpkin bread you posted because it uses the whole can up 🙂
My friends and family all love this pumpkin cookie recipe! I’ve already made 3 batches this month! Glad you enjoyed it!
These cookies are so easy and so so yummy!! They are easy and a big hit. The frosting is also easy and can be done the next day which is nice if you run out of time. I am loving all the pumpkins!
Yay you made these! My favorite holiday cookie! And it seems to be a favorite of all my friends as well!
Made a half batch again today with Bobs red mill GF flour and coconut oil. They were a little flatter, but still soft and cake like. Admittedly the bobs GF flour imparted a distincg flavor, but they were still good. Most importantly, D loved them!
I have yet to make some of these this season…I have a bunch of friends waiting for deliveries so will have to make a bunch of batches =) And yes, I agree using straight Bobs Red Mill GF Flour, you definitely get that distinct GF flavor. Because I don’t always bake GF, I’ve recently been using Cup4Cup for a quick direct straight substitution in baking to make breads and cookies GF and actually really like it. I made a batch of pumpkin cookies using Cup4Cup GF Flour and it tasted great…much better than Bob Red Mill. Although just FYI the Cup4Cup GF Flour is not vegan…they do have a vegan version coming out (or already out), but i have not tried it yet. You can get Cup4Cup at Sprouts.
I made these for an elderly couple I work for…. Now I make them every time I go over there because they keep asking for them!
Awesome! This is a favorite among my family as well! Always bake these over the holidays and they are gone in no time! Thank you for following and the comment!