A simple no bake pumpkin dessert at the nick of...Read More
Pumpkin Crinkle Cookies (Eggless)
Easy and simple pumpkin puree crinkle cookies that are chewy, soft, crusty all in one bite. Perfect for autumn baking.
I must admit this recipe hadn’t crossed my mind until a follower on instagram requested me to make these crinkle cookies but eggless. Crinkle cookies are known to have chewiness and crusty element to them. The eggs usually help with the chewiness and the sugar helps with the crustiness. The beauty about this recipe apart from it being eggless and vegan is that it is a one bowl recipe.
Also, can we take a moment to digest the fact that we are in the last few days of September, I am blown away by how fast time has flown by. But this means we are deep into autumn and fall recipes even if it isn’t cold outside yet. And if you live in UAE, you will know that it is still pretty toasty outside.
How to make these Eggless Pumpkin Crinkle Cookies?
We start with a mixing bowl and fork, add the pumpkin puree and banana into the bowl. Mash together until combined, add the olive oil, vanilla and mix again. Pour over the castor sugar and mix to combine. There is no creaming or whipping air into these cookies, they are fluffy and chewy on its own. Add the flour, baking powder, baking soda, salt, pumpkin spice, corn flour and fold together to form a dough.
You should be able to portion out the dough with your hands into around 14 pieces. Roll each piece between your palms and dunk into powdered sugar. Place on a lined baking tray and repeat until all 14 pieces are done. Now the cookies will spread so you want to keep atleast 2 inches of space between them. You can bake these cookies in batches as the dough can be left at room temperature. Bake in a preheated oven at 180℃ for 10-12 mins. They will still be soft when you remove them from the oven, which is what we want. Leave to cool for 2-3 mins on the tray before transferring to a wire rack to cool completely.
Serving these Eggless Pumpkin Crinkle Cookies
I love serving them a little warm with milk but my mum loves them with coffee. You can serve these as a dessert with some vanilla ice cream as well.
Storing these Eggless Pumpkin Crinkle Cookies
Once they are baked thees cookies last for up to a week at room temperature in air tight containers. Further, you can store them in the freezer for up to 3 months, defrost and warm for 10 seconds in the microwave before eating. The cookie dough can be portioned and rolled out into balls and frozen for up to 6 months. Defrost when ready to bake, roll in icing sugar and bake as suggested.
Substitutes for these Eggless Pumpkin Crinkle Cookies
Instead of pumpkin you can use sweet potato purée. I have used Bobs red mill gluten free flour to make these and they work perfectly. The cornflour can be subbed with tapioca starch. Basically the starch creates the chewiness and soft fluffy texture in the dough. You cannot skip the icing sugar at the end before baking the cookies as it is this step that creates the crinkle cookie effect. I love olive oil with pumpkin but you any use coconut oil or any neutral flavored oil.
Now that we have covered how to make Eggless Pumpkin Crinkle Cookies, you can have a look at the recipe video below but let’s get to it.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
Pumpkin Crinkle Cookies (Eggless)
- Mixing bowl
- Baking tray
- Baking paper
- 1/2 cup Pumpkin purée
- 1 Banana
- 1/4 cup Olive oil
- 1 tsp Vanilla
- 1/2 cup Sugar
- 1 cup Flour
- 1/4 cup Corn flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- Pinch of salt
- 1 tsp Pumpkin spice
- Icing sugar to roll the cookies
- Preheat the oven to 180℃ and line a cookie tray with baking paper.
- In a mixing bowl add the pumpkin puree, banana and mash well. Add the olive oil, vanilla and mix again. Pour over the castor sugar and mix to combine.
- Add the flour, baking powder, baking soda, salt, pumpkin spice, corn flour and fold together to form a dough.
- You should be able to portion out the dough with your hands into around 14 pieces. Roll each piece between your palms and dunk into powdered sugar. Place on a lined baking tray and repeat until all 14 pieces are done.
- Bake at 180℃ for 10-12 mins. They will still be soft when you remove them from the oven, which is what we want. Leave to cool for 2-3 mins on the tray before transferring to a wire rack to cool completely.
- You can use sweet potato purée if you like in place of the pumpkin purée.
- The banana must be ripe or over ripe.
- You cannot substitute the icing sugar as its this sugar that gives it the crinkle look once it bakes.
- Homemade pumpkin spice blend is here if you don’t have access to it where you live.