Eggless Pumpkin Cake Cookies Recipe

Name: Eggless Pumpkin Cake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup margarine (Earth Balance Soy Free); 1/2 cup sugar; 1/2 cup brown sugar, packed; 1 (15 ounce) can pumpkin; 1 tablespoon Ener-G Egg Substitute (egg replacer powder); 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 1/8 teaspoon allspice; 1/4 teaspoon salt; 2 1/2 cups flour

Servings: persons

1 cup margarine (Earth Balance Soy Free)
1/2 cup sugar
1/2 cup brown sugar, packed
1 (15 ounce) can pumpkin
1 tablespoon Ener-G Egg Substitute (egg replacer powder)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt
2 1/2 cups flour

1
Preheat oven to 350 degrees F.
2
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).
3
Add the pumpkin, egg replacer powder, and vanilla extract. Blend well (this will become slightly fluffy with a mottled color).
4
Add the baking soda, baking powder, and spices. Blend well.
5
Gradually add the flour, scraping down the edges of the bowl.
6
Drop by 1 ounce scoops onto a baking sheet covered in parchment paper.
7
Bake for 10-15 minutes, or until tops spring back when pressed and bottoms of cookies begin to brown.
8
Frost if desired after cooling.

491

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup margarine (Earth Balance Soy Free), 1/2 cup sugar, 1/2 cup brown sugar, packed, 1 (15 ounce) can pumpkin, and more.

Yes, Eggless Pumpkin Cake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggless Pumpkin Cake Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions