Eggless Pumpkin Cookies & Pumpkin Bread
Recipe Overview
Overview
As the leaves change and the air turns crisp, there’s nothing quite like the aroma of freshly baked pumpkin treats wafting through the kitchen. This recipe for Eggless Pumpkin Cookies and Pumpkin Bread captures the essence of fall with its warm spices and rich pumpkin flavor. The cookies are soft and chewy, with a delightful icing that adds a sweet touch, making them perfect for any autumn gathering.
The pumpkin bread is equally satisfying, boasting a spongy texture and a hint of sweetness from the brown sugar. It’s a versatile recipe that can be enjoyed as a snack or dessert, and the absence of eggs makes it accessible for those with dietary restrictions. Plus, the addition of pumpkin seeds on top adds a lovely crunch.
Whether you’re hosting a cozy get-together or simply indulging in a sweet treat at home, these recipes are sure to bring a smile to your face. They embody the spirit of the season and are a wonderful way to celebrate the flavors of fall. Don’t forget to share them with friends and family—they’re bound to be a hit!
Recipe Details
Steps & Tips
In a large bowl, cream softened butter, white sugar, and brown sugar until combined.
Add pumpkin puree, cinnamon, pumpkin pie spice, and vanilla extract, then beat again until integrated.
In a separate bowl, whisk together flour, baking soda, and salt.
Slowly integrate the dry mixture into the wet in about 2 to 3 batches, beating with a hand mixer as you go to form a dough.
Scoop your dough with a cookie scoop and roll into 1-inch balls.
Transfer your dough balls to a baking sheet lined with parchment and flatten them out into discs.
Bake the cookies.
In a bowl, mix together confectioner sugar, vanilla extract, and milk.
Tip: Adjust the icing thickness by adding more or less milk or sugar.
Allow your cookies to cool for about 10 minutes before transferring to a wire rack.
Drizzle the icing over the cookies.
Tip: Ice the cookies while they are still a little warm for better icing adherence.
In a bowl, beat pumpkin puree, white sugar, and brown sugar until combined.
Whisk in melted butter and milk.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Gently fold your dry mixture into the wet, being careful not to over mix.
Transfer your batter into a sprayed loaf pan topped with pumpkin seeds.
Bake until a toothpick comes out clean from the center of the loaf.
Tip: Cover the loaf with foil if it starts to brown too much on top.
Allow it to cool completely before cutting.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pumpkin puree is a great source of vitamins A and C, making these treats not only delicious but nutritious.
- •Using a cookie scoop helps ensure uniform cookie sizes for even baking.
- •The icing can be adjusted in thickness by varying the amount of milk or sugar added.
- •Pumpkin bread is traditionally enjoyed in the fall, making it a seasonal favorite.
