Pumpkin cookies with icing; Cover these egg-free pumpkin cookies with icing and watch them come to life!
September is almost over, so I guess it’s time for me to hop on the pumpkin recipe bandwagon.
Which is not a problem. I love pumpkin desserts. The only problem has been that it has been unseasonably warm here, and it just doesn’t feel like fall yet.
This weekend, however, brought rain and lots of it. A big storm even woke me out of a dead sleep, which is not something that commonly happens to me. I can sleep through just about anything.
At any rate, the cool temps and overcast skies put me in the mood for pumpkin, and I dreamed up these pumpkin cookie bars and gave them cinnamon frosting, just for fun.
After I started thinking about them, I couldn’t wait to get started baking them! I broke out the pumpkin right away.
One nice thing about pumpkin is it is naturally wet, which means you can use it to replace eggs in a baking recipe. Lots of pumpkin recipes are sort of naturally egg-free.
Which is nice for the egg-allergy crowd. Especially if they are also the pumpkin-loving crowd.
And who isn’t?
I guess it’s time for me to embrace fall. I always hate to see summer go, but fall really is lovely too.
My dog is loving this fall weather. He sits outside in the sun, and just sits there, and sits there. It’s even better if it’s a little windy and he can put his face into the wind.
He’s probably in the mood for pumpkin cookies too!
Want more? Try these egg-free desserts!
 Chocolate Chip CookiesWithout Eggs |
 Condensed MilkCookies |
 PecanSandies |
- ½ cup butter, softened
- ¼ cup sugar
- ½ cup brown sugar
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 2 cups flour
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 tablespoon milk or half & half
- 1 teaspoon cinnamon
- Cream butter and sugars. Add pumpkin and vanilla and mix well.
- Add salt, baking powder, cinnamon, nutmeg, and cloves, and mix well. Add flour and mix until combined.
- Drop dough into a greased or lined 9x13 dish or quarter sheet pan. Press and smooth dough until it evenly covers the entire surface. Bake at 350F for 25-30 minutes, until slightly browned on the edges, and not doughy in the center. Remove from oven and let cool.
- For frosting, combine all ingredients in a bowl, using electric beaters to mix until smooth and creamy. Frost cooled bars.
- Cut into 15 large or 20 small bars.
My dog is the same way but it’s still too warm for him to sit for long. Your pumpkin bars look perfect, Jen!
I love egg free recipes because I go through so many eggs, it’s nice not to use them. You know me and my love for pumpkin!
I love that I have everything I need to make these pumpkin bars in my pantry already. Tomorrow is baking day!