Eggless Pumpkin Gingerbread Cookies
Make the most of leftover pumpkin with these soft and chewy eggless Pumpkin Gingerbread Cookies. Perfect for the holiday season!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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 to the butter mixture.
- Next add the dry ingredients: all purpose flour, baking soda, and salt in that order.
- Using your hands (or a cookie scoop) form the dough into 12 balls and place on the lined baking sheet, spacing evenly apart. You'll have 6 cookies per cookie sheet.
- 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
Tips
- Always weigh ingredients for the best results.
- 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!
- 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. It really helps if you place a piece of parchment paper in between each one to prevent sticking together.
- It’s best to store these in an air container so they stay soft and chewy.
- Vegan — For vegan gingerbread cookies, replace the butter with vegan butter and the milk with your favorite nondairy milk, like coconut milk.
- Gluten Free — Replace the all purpose flour with 354 grams (2 ¼ cups plus 1 teaspoon) gluten free flour blend.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
Nutrition
Calories: 364kcalCarbohydrates: 71gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 212mgPotassium: 181mgFiber: 1gSugar: 48gVitamin A: 1710IUVitamin C: 0.4mgCalcium: 41mgIron: 2mg
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