Go Back

Mouthwatering Egg-Free Pumpkin Cookies

Soft, spiced, and egg-free pumpkin cookies with a sweet cream cheese glaze—perfect for cozy fall gatherings and easy baking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Cookies
  • 2 1/2 cups all-purpose flour provides structure
  • 1 tsp baking soda leavening agent
  • 1 tsp baking powder leavening agent
  • 2 tsp pumpkin pie spice blend warm mix of cinnamon, nutmeg, ginger, and cloves
  • 1/2 tsp salt balances sweetness and enhances flavor
  • 1 1/2 cups granulated sugar adds sweetness and helps with texture
  • 1/2 cup unsalted butter softened, gives richness and tenderness
  • 1 cup pure pumpkin puree imparts moistness and pumpkin flavor
  • 1/4 cup cream cheese softened, adds tang and creamy texture
  • 1 tsp vanilla extract enhances warm flavors
For the Cream Cheese Glaze
  • 1 cup powdered sugar for smooth, sweet glaze
  • 3 tbsp milk to thin glaze to drizzling consistency
  • 1 tsp vanilla extract for glaze flavor

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Whisk

Method
 

  1. Step 1: Preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
  2. Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
  3. Step 3: In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Step 4: Beat in pumpkin puree, cream cheese, and vanilla extract until fully combined.
  5. Step 5: Gradually add dry ingredients to wet mixture on low speed just until combined; dough should be soft and slightly sticky.
  6. Step 6: Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart. Gently flatten each mound.
  7. Step 7: Bake for 15 to 18 minutes until edges are golden but centers remain soft. Avoid overbaking.
  8. Step 8: Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  9. Step 9: Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust consistency as needed.
  10. Step 10: Once cookies are completely cool, drizzle glaze over tops using a spoon or piping bag. Optionally, add a second layer after the first has set.

Notes

Softened butter is key for tender cookies. Don’t overmix dough once dry ingredients are added. Use parchment paper for easy cleanup. Store cookies airtight at room temperature for up to 4 days, refrigerate in humid climates up to a week, or freeze up to 3 months. Try variations like whole wheat flour, coconut sugar, nuts, or dairy-free options for a vegan version.