In the realm of baked treats, few things evoke the warmth of home and the flavors of fall quite like pumpkin cookies. These delectable morsels, often associated with the cozy atmosphere of the holiday season, offer a delightful symphony of spices and a tender, moist texture that melts in your mouth. Whether you're a seasoned baker or just starting your culinary journey, "Mom's Easy Eggless Pumpkin Cookies" is the perfect recipe to embark on a joyous baking adventure. With its simple ingredients, step-by-step instructions, and a burst of pumpkin spice flavor, this recipe is sure to become a cherished family tradition, filling your kitchen with the sweet aroma of autumn and leaving you with a batch of irresistibly delicious cookies that will transport you to a world of cozy comfort and culinary bliss.
Check out the recipes below so you can choose the best recipe for yourself!
MOM'S EASY EGGLESS PUMPKIN COOKIES
Make and share this mom's easy eggless pumpkin cookies recipe from Food.com.
Provided by g 25125
Categories Drop Cookies
Time 20m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream together sugars, shortening, and pumpkin.
- Stir in remaining ingredients.
- Bake at 350 degrees for approx 10 minutes.
EGGLESS PUMPKIN CHOCOLATE CHIP COOKIES
These Eggless Pumpkin Chocolate Chip Cookies are moist, chewy, and bursting with delightful pumpkin flavor and chocolate. They will become your new favorite pumpkin cookie!
Provided by Oriana Romero
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, for 30 -45 seconds just to break it down a little. Add the white sugar and brown sugar; mix until just combined, about 1 - 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add chocolate chips and mix to distribute evenly.
- Reduce speed to low and add in flour mixture; mix until it resembles coarse crumbs. Add in pumpkin puree and vanilla; mix until the dough comes together, about 2 minutes.
- Divide the dough into 12 equal portions, about 60 g each. Form rustic balls of dough and place them on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days.
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Bake for 12 - 15 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 210 kcal, Carbohydrate 27 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 23 mg, Sodium 126 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 3 g, ServingSize 1 serving
EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES
This is a wonderful recipe when there are no eggs in the house and you have to make cookies. They are a very moist cookie and freeze well.
Provided by Arlene Hansberger
Categories Fruits and Vegetables Vegetables Squash
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
- Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
- Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 21.6 g, Fat 6.5 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 74.8 mg, Sugar 12.5 g
EGGLESS PUMPKIN CAKE COOKIES
I adapted this from Best Pumpkin Cookies #185445 to be suitable for those with dairy, egg, and soy allergies. I changed it enough that it deserves its own entry. I highly advise getting a 1 ounce metal scoop (smaller than a normal ice cream scoop) to make large fluffy cookies. You'll never go back to using a spoon again! Adjust the spices to your taste (I find this combo mild, my husband likes to go easier on the allspice and nutmeg). Frost if desired after cooling.
Provided by subaruthie
Categories Drop Cookies
Time 45m
Yield 32 cookies, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Cream the margarine, sugar, and brown sugar together until well combined (this margarine will not cream to fluffy like butter, but aim for a uniform color instead).
- Add the pumpkin, egg replacer powder, and vanilla extract. Blend well (this will become slightly fluffy with a mottled color).
- Add the baking soda, baking powder, and spices. Blend well.
- Gradually add the flour, scraping down the edges of the bowl.
- Drop by 1 ounce scoops onto a baking sheet covered in parchment paper.
- Bake for 10-15 minutes, or until tops spring back when pressed and bottoms of cookies begin to brown.
- Frost if desired after cooling.
Nutrition Facts : Calories 181.2, Fat 5.9, SaturatedFat 1.2, Sodium 207, Carbohydrate 30.1, Fiber 0.8, Sugar 13.4, Protein 2.4
Tips:
- Use fresh pumpkin puree for the best flavor and texture. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but be sure to drain it well before using.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry.
- Let the cookies cool completely before frosting them. This will help the frosting set properly.
Conclusion:
These eggless pumpkin cookies are a delicious and easy-to-make treat that is perfect for fall. They are soft and chewy with a sweet pumpkin flavor. The cream cheese frosting is the perfect finishing touch. These cookies are sure to be a hit with your family and friends.
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