Eggless Pumpkin Gingerbread Cookies
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Soft, chewy, and perfectly spiced with a sweet icing. These eggless Pumpkin Gingerbread Cookies are the perfect way to use up leftover pumpkin while transitioning into Christmas baking! These holiday cookies are soft, chewy, and perfectly spiced with a sweet glaze on top.
If you’re looking for more gingerbread recipes, check out some of my other favorites like Maple Caramel Dark Chocolate Gingerbread Cookies Bars, Healthy Gingerbread Granola, or Frosted Gingerbread Banana Bread.
Table of Contents
Pumpkin makes the best egg replacer for cookies as it provides moisture and fluffiness to cookies, creating the most soft and chewy cookie! These eggless gingerbread cookies don’t taste of pumpkin, but they just use up your leftover pumpkin for the perfect holiday cookie!
I’m obsessed with gingerbread cookies, to say the least. They are one of the only cookie recipes that can rival anything chocolate in my mind. And, the one of the only ones I can eat and be completely satisfied without chocolate! These Pumpkin Gingerbread Cookies are my new favorite this season!
Why You’ll Love This Recipe
Soft and Chewy: This recipe is soft and chewy, just like classic gingerbread should be!
Naturally Eggless: Pumpkin is perfect egg replacer for cookies because it creates a soft and chewy cookies. These eggless gingerbread cookies are perfectly spiced with all the holiday vibes!
Reduce Food Waste: If you have leftover pumpkin from Thanksgiving, but you’re simply ready to make Christmas cookies then this recipe is the perfect balance. Use up leftover pumpkin and make a classic holiday cookie at the same time!
Nostalgic: You will love these eggless gingerbread cookies because they are so nostalgic with the perfect amount of spice and a sweet glaze on top.
Ingredients
- Butter: I use Organic Valley Salted Butter.
- Brown Sugar: I use my homemade organic dark brown sugar, but store bought also works. You really want to use dark brown sugar for gingerbread for that rich molasses flavor.
- Cane Sugar: I use organic cane sugar for sweetness which is a much more natural sweetener than traditional white sugar. You’ll really notice the difference in your cookies if you make the switch.
- Molasses: I also add organic blackstrap molasses into these cookies for that signature dark color and robust flavor.
- Vanilla Extract: My favorite is Simply Organic.
- Pumpkin: I use Farmer’s Market Organic Pumpkin Puree. You can also use fresh pumpkin puree too if you have that leftover from Thanksgiving or if you cooked a whole pumpkin.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Soda: I use baking soda because these are cookies with an acid (brown sugar and molasses). Read my article Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: I use a fine sea salt for cookies so it mixes in well.
- Cinnamon: My favorite ground cinnamon is organic Korintje cinnamon because I love the flavor of this type of cinnamon. You’ll can use whatever one you prefer, if you’re unsure read my list Best Cinnamon to Bake With for more info.
- Ginger: I use organic ground ginger.
- Cloves: The last spice in my gingerbread trio is organic cloves. This brings that warm and cozy element to the cookies.
- Powdered Sugar: I use organic powdered sugar for the icing.
- Milk: I use organic milk in the icing. You can use cow’s milk, coconut milk, almond milk, or even oat milk.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but a band mixer or even just a bowl with a wooden spoon works too!
- Baking Sheets: You’ll need two half sheet pans.
- Parchment Paper: I always use parchment paper for ease, but I also think it bakes the cookies better. If you don’t use it, be sure to use a high quality cookie sheet that won’t stick or grease the sheet pans. My favorite nontoxic parchment paper is from Kana.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the molasses and mix on low until combined.
Add the pumpkin, all purpose flour, baking soda, and salt in that order. Mix on low until a smooth dough forms.
Using your hands (or a cookie scoop) form the dough into 12 balls and place on the prepared baking sheets, spacing evenly apart.
Step 3
Bake for 15 to 17 minutes or the center looks set and cracked until the bottoms are golden brown. Allow to cool completely on the baking sheets. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the glaze: In a medium bowl add the powdered sugar and milk and whisk until a smooth glaze forms.
Step 5
Spread the glaze over the tops of the cookies, I just use a butter knife for this.
Baker’s Tips
- Make sure your butter is soft. I like to leave it out on the counter overnight, especially in the winter months so it softens naturally.
- Dark brown sugar is key for that rich gingerbread flavor. If you only have light brown sugar, it will work but the flavor will change. But, you can also make my homemade dark brown sugar with light brown sugar, head to the recipe!
- My trick for letting cookies with icing set is to put them all on one baking sheet and place in the freezer overnight. Then the next day you can stack or place them in an air container for storage and they won’t stick together.
- You can also place a small piece of parchment paper between each cookie when storing so they don’t stick together.
- It’s best to store these in an air container so they stay soft and chewy.
FAQ’s
Yes, just add 1/4 teaspoon salt to the recipe.
Yes and no. The recipe will work if you do but you’ll be missing out on added flavor. You can make my homemade dark brown sugar with light brown sugar and molasses, so I recommend doing that and using dark brown sugar!
Store in an airtight container so they stay soft and chewy. It’s best to place a small piece of parchment paper between each cookie so they don’t stick together.
Craving More?
Eggless Pumpkin Gingerbread Cookies
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 113 grams cane sugar
- 1 teaspoon vanilla extract
- 85 grams blackstrap molasses
- 113 grams pumpkin puree
- 340 grams all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Icing
- 284 grams powdered sugar (sifted)
- ¼ cup milk
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the molasses and mix on low until combined.
- Add the pumpkin, all purpose flour, baking soda, and salt in that order. Mix on low until a smooth dough forms.
- Using your hands (or a cookie scoop) form the dough into 12 balls and place on the prepared baking sheets, spacing evenly apart.
- Bake for 15 to 17 minutes or the center looks set and cracked until the bottoms are golden brown. Allow to cool completely on the baking sheets.
- To make the glaze: In a medium bowl add the powdered sugar and milk and whisk until a smooth glaze forms.
- Spread the glaze over the tops of the cookies, I just use a butter knife for this.
- Store in an airtight container for up to 7 days, or you can also freeze for longer.
Video
Notes
Nutrition
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