Tesque Pumpkin Cookies

These pumpkin cookies pull a clever swap that most people won’t even notice: beaten tofu replaces the eggs entirely. It binds the dough and adds moisture just like eggs would, but keeps these cookies egg-free without sacrificing that soft, cake-like texture pumpkin cookies are known for.

Two cups of cooked pumpkin give the dough its signature orange color and earthy sweetness, while nutmeg and allspice provide warm, autumnal spicing. Raisins and chopped walnuts are folded in at the end, adding chewy sweetness and crunch throughout every bite.

The big batch yield of 7 dozen makes these ideal for fall bake sales, holiday cookie exchanges, or just keeping a stash in the freezer. Adding the dry ingredients in small amounts rather than all at once prevents flour pockets and gives you a smoother, more consistent dough.

Pro Tips

• Beat the tofu until completely smooth before adding it to the pumpkin mixture. Lumpy tofu will create uneven texture in the cookies.
• Use cooked pumpkin, not pie filling. Canned pumpkin puree works perfectly. Pie filling has added sugar and spices that would throw off the balance.
• Drop consistent tablespoon-sized portions for even baking. Oversized cookies will be doughy in the center while the edges overbake.
• 12 minutes for softer, 15 for firmer. These cookies don’t crisp up much because of all that pumpkin moisture. They’re meant to be soft.

Variations

• Add chocolate chips instead of (or alongside) raisins for a pumpkin chocolate combination.
• Cream cheese frosting: Top cooled cookies with a simple cream cheese icing for a more dressed-up fall dessert.
• Swap allspice for cinnamon if you prefer a more familiar pumpkin spice flavor profile.