Pumpkin Spice Cookies (Eggless)

My pumpkin spice cookies are full of the warming flavours and spices of autumn. Delicious!

As you all know by now, I love autumn! And what could be more autumnal than pumpkins and pumpkin spice? Of course, I had to put these beautiful flavours with my all time favourite bake: cookies!

And so my pumpkin spice cookies were born! 😊

Since I was using pumpkin puree in these cookies, I found I could remove the need for eggs in this recipe. This means these could easily be adapted to be a vegan recipe too! Just substitute the butter for a vegan alternative, as I did in my vegan biscoff brownies. Yum!

Here in the UK, I’ve not found a ready made pumpkin spice mix. Unsurprising really, since Thanksgiving and pumpkin pie is so entwined in North American culture!

But fear not, I made my own, using a few staple spices, and hey presto! My pumpkin spice cookies have all the warmth and homeliness of beautiful autumnal spices, such a perfect way to enjoy fall!

Of course, if you have your own mix, do use it instead of my spices. Just substitute 2-3 tsp (depending on how strong you want the flavours!) of your spice mix for all my spices. Simples!

As an added bonus, these cookies don’t require any chilling time. Meaning they can be prepped and baked within a half hour! Perfect if, like me, you have ravenous children returning from school each afternoon! 😆

Trust me, friends, you’re gonna want to bake these. My home now smells welcoming and cosy, which is especially lovely given how wet and windy it’s been here recently!

Don’t forget to comment below, you know I love to hear from you all!

Happy baking friends. Until next time!


Pumpkin Spice Cookies (Eggless)

4 from 2 votes
Recipe by Andrea Jones Course: Cookies, DessertCuisine: AmericanDifficulty: Easy
Cook Mode

Keep the screen of your device on



Prep time


Cooking time


Total time



All the warming flavours of pumpkin spice in a cookie!


  • 115g (½ cup) unsalted butter, at room temperature, cubed

  • 100g (½ cup) soft light brown sugar

  • 50g (¼ cup) caster sugar

  • 75g (⅓ cup) pumpkin puree (I used tinned pumpkin puree)

  • 180g (1 cup + 2 tbsp) plain (all purpose) flour

  • ½ tsp baking powder

  • ½ tsp bicarbonate of soda

  • ½ tsp salt

  • 2 tsp cornflour (cornstarch)

  • 1½ tsp cinnamon

  • ⅛ tsp cloves

  • ¼ tsp allspice

  • ¼ tsp ground ginger

  • ½ tsp freshly grated nutmeg


  • Preheat your oven to 180C/350F. Line two baking sheets with parchment paper.
  • Cream your butter until soft and spreadable. You can do this by hand with a wooden spoon, a handheld mixer or a stand mixer. Add both sugars, mix to combine, then beat on high speed until fluffier (see note below).
  • Add in pumpkin puree and beat again for a couple of minutes until completely combined. If your mixture looks like it’s splitting, don’t worry, it will all be good in the end!
  • Sift in all the dry ingredients: flour, baking powder, bicarb, salt, cornflour and powdered spices. Grate in nutmeg directly into the mixing bowl. Then beat all the dry ingredients into your pumpkin mixture until fully combined, scraping the bowl down before your final mix.
  • Using an ice cream scoop, or two tablespoons, place balls of your cookie dough on your prepared baking sheet, leaving space between them for a little spreading. Bake in your preheated oven for 8-10 minutes, or until slightly puffed into the middle and the cookie has a firm “skin” but still feels a little soft on the inside. Cool for 5 minutes on your baking tray, then transfer to a wire rack to cool completely.


  • Brown sugar and butter don’t really fluff up in the same way white sugar and butter does. So don’t expect the same consistency, we just want a little more air in the mix!
  • Your cookies won’t be completely firm all through when you remove them from the oven but will continue to cook a little more as they cool down.
  • These cookies are great enjoyed as they are, sprinkled with icing sugar or with a simple icing glaze.

Subscribe to My Newsletter

Leave a Comment

Your email address will not be published.