Eggless Pumpkin Cookies is a soft, buttery, and lightly spiced — every bite melts with the creamy sweetness of pumpkin and mascarpone. Every fall, my kitchen smells like cinnamon, butter, and all things cozy — because that’s when I bake pumpkin cookies! But this time, I gave them a creamy twist by adding my favorite mascarpone cheese. The result? Cookies that are soft, slightly chewy, and melt-in-your-mouth delicious.
The mascarpone adds just the right touch of richness to balance the sweetness of pumpkin butter, turning a simple cookie into something special for tea time or festive gifting. If you love pumpkin desserts but want something new, these cookies are the perfect treat — eggless, comforting, and beautifully autumn in every bite.
I used a mix of all-purpose and whole wheat flour to give these pumpkin mascarpone cookies a hearty, homemade texture — soft in the center, slightly crisp on the edges, and full of cozy fall flavor.
A Bite of History – Eggless Pumpkin Butter Cookies
Pumpkin desserts have been part of autumn feasts for centuries. In early America, settlers baked pumpkins filled with milk, honey, and spices — the humble beginning of what later became the iconic pumpkin pie. Over time, pumpkin moved beyond pies and into breads, muffins, and cookies, carrying the same cozy warmth of the harvest season.
In Italy, creamy mascarpone was once reserved for royalty and festive desserts like tiramisu. When blended with pumpkin’s earthy sweetness, it creates a cross-cultural comfort — half autumn in America, half European indulgence. That’s the flavor story behind these cookies: a sweet meeting of tradition and twist, history and home.
Jump to RecipeIngredient Roles in Pumpkin Butter Mascarpone Cookies
| Ingredient | Role in the Recipe |
|---|---|
| Pumpkin Butter | Adds natural sweetness, warm spice, and soft texture to the cookies. |
| Mascarpone Cheese | Brings creamy richness and a melt-in-mouth feel. |
| Butter | Gives structure and that classic cookie crispness on the edges. |
| Brown Sugar | Deepens flavor and keeps the cookies moist and chewy. |
| Vanilla Extract | Enhances overall aroma and balances the mascarpone tang. |
| All-Purpose Flour Wheat flour | Forms the base and provides shape and stability. Forms the healthy base and provides shape and stability. |
| Baking Powder | Helps the cookies rise and stay light. |
| Baking Soda | Reacts with the acidity in mascarpone for softness. |
| Salt | Balances sweetness and lifts the pumpkin flavor. |
| Cinnamon Powder | Adds cozy, warm spice that ties everything together. |
| Milk | Used only if the dough needs a touch of moisture for binding. |
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Eggless Pumpkin Butter Mascarpone Cookies, How to make Pumpkin Cookies
4
servings15
minutes12
minutes15
minutesSoft and spiced eggless pumpkin mascarpone cookies made with pumpkin butter and a mix of all-purpose and whole wheat flour — cozy, fall-perfect treats with a creamy twist.
Ingredients for Pumpkin Cookies
¼ cup ¼ Pumpkin butter
¼ cup, ¼ Mascarpone cheese (room temperature)
¼ cup, ¼ Unsalted butter (softened)
½ cup, ½ Brown sugar
1 teaspoon, 1 Vanilla extract
1 cup, 1 All-purpose flour (or ½ cup wheat + ½ cup maida for rustic flavor)
½ teaspoon, ½ Baking powder
¼ teaspoon, ¼ Baking soda
¼ teaspoon, ¼ Salt
½ teaspoon, ½ Cinnamon powder (optional)
1 tablespoon, 1 Milk (only if dough is dry)
Directions to make Eggless Pumpkin Butter Mascarpone Cookies
- Cream base:
Beat butter, mascarpone, and pumpkin butter until smooth and creamy. - Sweeten:
Add brown sugar and vanilla; whisk till light and fluffy. - Dry mix:
In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon. - Combine:
Add dry mixture into the wet mixture. Fold gently until a soft dough forms.
(If dry, add 1 tbsp milk.) - Chill (important):
Refrigerate the dough for 15–20 minutes — this keeps cookies thick and chewy. - Shape and bake:
Scoop small balls onto parchment, flatten slightly.
Bake at 350°F (175°C) for 11–13 minutes until the edges just turn golden.
Cool:
Let rest 5 minutes on tray, then move to wire rack.
Notes
- 1 cup = 250 ml
- PUMPKIN BUTTER RECIPE
1 cup pumpkin puree
¼ cup brown sugar
1 tbsp maple syrup or honey
2 tbsp apple juice or water
½ tsp cinnamon powder
¼ tsp ginger powder
pinch nutmeg (optional)
pinch salt
Quickly simmer pumpkin puree with brown sugar, maple syrup, spices, and a splash of apple juice for 10 minutes to make rich, cozy pumpkin butter.
Print
Directions to make eggless pumpkin cookies with step by syep images
- Cream the Base:
Combine pumpkin butter, mascarpone, brown sugar, vanilla syrup and butter in a mixing bowl. Beat until smooth and creamy.
- Mix the Dry Ingredients:
Add ½ cup all purpose flour and ½ cup what flour or 1 cup all purpose flour, baking powder, baking soda, salt, and cinnamon to the pumpkin mixture. Fold gently until a soft dough forms. If dry, add a spoon of milk. Do not overdo it. Chill the dough in refrigerator for 15 minutes. - Shape and Bake:
Scoop cookie dough, shape into balls, and place on a parchment-lined tray.
Bake until golden and slightly firm at the edges. Let rest 5 minutes on tray, then move to wire rack.
Pro Tips to make perfect Pumpkin Butter Cookies
- Chill the dough: For thicker, chewy cookies, refrigerate the dough for 15–20 minutes before baking. It helps control spreading and enhances flavor.
- Don’t overbake: Remove cookies when the edges turn light golden; they’ll continue to firm up as they cool.
- Use room-temperature mascarpone: Cold mascarpone can make the dough lumpy — soft and creamy gives the best texture.
- Half wheat, half maida magic: This mix gives a rustic flavor while keeping cookies light and tender.
- Storage tip: Store in an airtight jar for up to 3 days at room temperature or refrigerate for longer freshness.
Serving Suggestions
- Enjoy these cookies warm with a cup of spiced chai or black coffee on a cozy autumn evening.
- Sandwich two cookies with a thin layer of mascarpone or cream cheese frosting for a richer bite.
- Serve alongside vanilla ice cream for an indulgent fall dessert pairing.
FAQs – Eggless Pumpkin Butter Cookies
A: Yes! These cookies are naturally eggless — the mascarpone and pumpkin butter give enough moisture and binding for a soft, chewy texture.
A: Too much moisture or overmixing the batter can make them fluffy like cake. Chill the dough and avoid overbeating after adding flour for perfect chewy texture.
A: Yes, but cream cheese gives a tangier flavor and slightly denser texture. Mascarpone keeps them lighter and creamier.
A: Bake 2–3 minutes longer at 350°F and let them cool completely on the tray before transferring to a rack.
A: Absolutely! Freeze the unbaked dough balls for up to 2 months and bake straight from frozen, adding 1–2 minutes to bake time.
Cookies & Biscuits Recipes
Eggless brookies combine the best of both worlds — a chewy cookie top with a fudgy brownie base. With a shiny crinkle crust and gooey center, these bars are the perfect indulgence for chocolate lovers.
These classic Southern-style breakfast biscuits are buttery, fluffy, and irresistibly golden — made from scratch in just 30 minutes. Perfect for pairing with jam, gravy, or eggs, this no-fuss recipe brings old-fashioned comfort straight to your table.
Easy Thengai Biscuit recipe made with egg white, grated coconut, maida, cardamom, and tutti frutti. Chewy, soft-centered coconut cookies just like the ones from Indian tea shops and college canteens.
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