1. Can I make these Pumpkin Cake Cookies without eggs?

Yes! If you're looking for an egg-free version, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or use unsweetened applesauce (about 1/4 cup for each egg). These substitutes will still yield soft, delicious cookies.

2. Can I freeze Pumpkin Cake Cookies?

Absolutely! Pumpkin Cake Cookies freeze wonderfully. Simply bake and cool the cookies, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To thaw, just let them sit at room temperature for a bit or warm them in the microwave.

3. How do I make my Pumpkin Cake Cookies fluffier?

To make your Pumpkin Cake Cookies fluffier, try adding a little more baking powder or baking soda. Additionally, avoid overmixing the dough to prevent dense cookies. Ensure you're measuring your flour correctly, as too much flour can affect the texture.

4. Can I use a sugar substitute in this recipe?

Yes! If you want to reduce the sugar content, you can use alternatives like coconut sugar or Stevia. Keep in mind that some sugar substitutes may alter the texture slightly, but the cookies should still turn out delicious!

Pumpkin Cake Cookies – Easy Fall Recipe (No Bake)

Name: Pumpkin Cake Cookies
Prep time: 15 min
Cook time: PT-492995H35M26S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup vegetable oil; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; Optional: 1/2 cup chocolate chips, nuts, or raisins

Description

Pumpkin Cake Cookies are a delightful fall treat that combines the rich flavor of pumpkin with warm spices and a soft, cake-like texture. Easy to make, these cookies are perfect for any pumpkin lover, offering a seasonal dessert that’s both comforting and delicious.

Ingredients

Scale

1 cup pumpkin puree
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional: 1/2 cup chocolate chips, nuts, or raisins

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, egg, and vanilla extract until smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in chocolate chips, nuts, or raisins.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are set and the tops are slightly cracked.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Pumpkin Cake Cookies with a glass of milk or a hot cup of coffee or tea.

Notes

For a richer flavor, you can substitute vegetable oil with melted butter.
If you prefer a lower-sugar version, try using coconut sugar or maple syrup instead of granulated sugar.
The dough can be frozen for up to 3 months. Simply scoop out the dough and freeze it on a baking sheet before transferring it to a container for long-term storage.
Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 14g
Sodium: 80mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg