These eggless pumpkin chocolate chip cookies are everything fall baking should be — dense, chewy, and packed with gooey chocolate, never cakey. The trick is blotting the pumpkin and using just enough to flavor the dough, so you finally get a pumpkin cookie that actually feels like a cookie. They’re egg-free by design and taste straight-from-the-bakery. If you’ve ever ended up with a soft, cakey pumpkin cookie when you wanted chewy, this is the recipe that fixes it.
Oriana’s Thoughts On The Recipe
Fall baking always brings me back to those cozy afternoons when the air smells like cinnamon, and my kids are waiting by the oven, counting down the minutes. But as an allergy mom, I know how frustrating it can be to find a cookie that’s safe and satisfying—especially when so many pumpkin cookies turn out cakey or dry. After 13+ years of baking egg-free for my family, I finally cracked it: blot the pumpkin, keep the butter cold, and chill the dough — that’s the whole trick.
I tested batch after batch in my own kitchen until they were exactly right, and now this is the pumpkin cookie I actually crave when the fall craving hits. I wanted the classic chewy texture of a chocolate chip cookie, with that warm pumpkin spice flavor we all crave this time of year—without a single egg in sight. These Eggless Pumpkin Chocolate Chip Cookies are chewy, loaded with chocolate, and egg-free by design — exactly how a pumpkin chocolate chip cookie should be.
Why You’ll Want to Try My Recipe
How are these cookies made without eggs?
Butter and brown sugar create a chewy, tender structure, while a small amount of blotted pumpkin adds flavor and moisture and helps bind the dough — so there’s no egg and no egg replacer. Chilling firms the dough so the cookies bake up thick.
Ingredients You’ll Need & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip cake, bread, and wheat flours.
- Baking soda and baking powder: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 1/2 tsp of cinnamon, ¼ tsp of nutmeg, 1/8 tsp of cloves, and 1/8 tsp of allspice.
- Butter: I prefer unsalted butter, but if you only have salted butter on hand, you can use it. In this case, skip the salt called for in the recipe.
- Sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookies.
- Brown sugar: I use and recommend light brown sugar.
- Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Chocolate: You can use semi-sweet or dark chocolate chips or chunks.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Chocolate Chips: Use your favorite dairy-free chocolate. One of my favorites is Ghirardelli Non-Dairy Dark Chocolate Chips for Baking. Here you can find other brands I like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Step-by-Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Combine Dry Ingredients
- Cream Butter And Sugars
- Stir In Chocolate Chips
- Add Dry Ingredients
- Add Pumpkin Puree
- Form The Cookies & Chill
- Bake
Pro-Tip: Use a paper towel to blot out some of the pumpkin’s moisture before you add it to the dough to make these cookies extra chewy. To blot, simply place a paper towel in a bowl, then measure out the pumpkin puree and place it in a bowl over the paper towel. Fold the paper over the pumpkin and gently press the paper to extract as much moisture as you can.
Why do pumpkin cookies turn out cakey instead of chewy?
Pumpkin is high in moisture, and too much of it makes cookies soft and cake-like. This recipe stays chewy in two ways: it uses only a small amount of pumpkin, and it has you blot the pumpkin with a paper towel first to remove excess moisture. Chilling the dough before baking keeps the cookies thick and chewy instead of spreading thin.
Eggless Pumpkin Chocolate Chip Cookies Tips
Use a paper towel to blot off some of the pumpkin’s moisture before adding it to the dough to make these cookies extra chewy. To blot, simply place a paper towel in a bowl, then measure out the pumpkin puree and place it on the paper towel. Fold the paper over the pumpkin and gently press it to extract as much moisture as possible.
Don’t over-mix your cookie dough, or you will end up with a dense cookie.
Chill the dough for at least 30 minutes before baking; this gives it a chance to firm up a little and bake much better.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, about 2 minutes. If you leave the cookies on the baking sheets for too long, they will continue to bake and become hard.
Variations and Substitutions
Add-ins: You can mix in chopped walnuts or pecans if you want. Raisins or cranberries are also a great idea. Or even 1/2 cup of oatmeal.
Pumpkin Pie Spice: If desired, you can use 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/8 teaspoon of ground allspice, and 1/8 teaspoon of ground cloves instead of pumpkin pie spice.
Storing & Freezing Instructions
Store
Cookie Dough: Store cookie dough in the refrigerator for up to 2 days.
Baked Cookies: Store baked cookies in an airtight container for up to 5 days at room temperature. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
Freeze Eggless Cookie Dough
Make the cookie dough as the recipe directs. Use a spring-loaded cookie scoop to portion out balls of dough onto a parchment-lined rimmed baking sheet. Place the tray of cookie dough balls in the freezer. Freeze until firm and solid, around one hour. Remove the balls of cookie dough from the freezer and transfer them to a labeled and dated airtight container or freezer plastic bag. You can store cookie dough in the freezer for up to 8 weeks. When ready to bake them, pull them out and bake frozen as directed; just add a couple of minutes to the baking time.
Frequently Asked Questions
Absolutely!
In that case, I recommend using my The Best Eggless Chocolate Chip Cookies [Video] recipe.
Yes, you can! Cinnamon chips are also a great addition.
Too much pumpkin moisture. Blot the pumpkin with a paper towel and don’t add extra — that’s what keeps these chewy, not cakey. Chilling the dough helps too.
Yes — at least 30 minutes. Chilling keeps the cookies thick and chewy and stops them from spreading thin. You can chill up to 2 days ahead.
Pumpkin is mostly water, and that water is what makes pumpkin cookies cakey. Blotting removes the excess so you get a dense, chewy texture.
Yes — see the Food Allergy Swaps section for tested plant-based butter and 1:1 gluten-free flour options.
Store airtight at room temperature with a slice of sandwich bread in the container — it keeps the cookies soft and chewy for days.
More Egg-Free Pumpkin to Bake This Fall
Recipe Card
Eggless Pumpkin Chocolate Chip Cookies
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 1 1/2 cups (210 g) all-purpose flour
- 1/4 teaspoon (1.5 g) baking soda
- 1/4 teaspoon (1 g) baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (115 g) unsalted butter, cold and cubed (1 stick)
- 1/4 cup + 2 tablespoons (75 g) granulated sugar
- 1/4 cup + 2 tablespoons (75 g) brown sugar
- 1 cup (200 g) semi-sweet or dark chocolate morsels
- 4 tablespoons (56 g) canned pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter for 30 -45 seconds just to break it down a little. Add the white sugar and brown sugar; mix until just combined, about 1 – 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add chocolate chips and mix to distribute evenly.
- Reduce speed to low and add in flour mixture; mix until it resembles coarse crumbs. Add in pumpkin puree and vanilla; mix until the dough comes together, about 2 minutes.
- Divide the dough into 12 equal portions, about 60 g each. Form rustic balls of dough and place them on a cookie sheet or large plate. Refrigerate for at least 30 minutes, up to 2 days.
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Bake for 12 – 15 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute dairy-free butter. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Chocolate Chips: Use your favorite dairy-free chocolate. One of my favorites is Ghirardelli Non-Dairy Dark Chocolate Chips for Baking. Here you can find other brands I like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Use a paper towel to blot off some of the pumpkin’s moisture before adding it to the dough to make these cookies extra chewy. To blot, simply place a paper towel in a bowl, then measure out the pumpkin puree and place it on the paper towel. Fold the paper over the pumpkin and gently press the paper to extract as much moisture as you can.
- Don’t over-mix your cookie dough, or you will end up with a dense cookie.
- Chill the dough for at least 30 minutes before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, about 2 minutes. If you leave the cookies on the baking sheets for too long, they will continue to bake and become hard.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
More Eggless Pumpkin Recipes You’ll Love!
- Best Eggless Chocolate Chip Pumpkin Muffins
- Easy Eggless Pumpkin Baked Oatmeal
- Cakey Eggless Pumpkin Cookies
- Easy Homemade Pumpkin Pie Granola
- Easy Eggless Pumpkin Pie
- Eggless Pumpkin Snickerdoodles
- Eggless Pumpkin Cake
- Pumpkin Pie Milkshake Shots
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
So yummy, thank you. Perfect for my egg sensitive kid, but actually a favorite for my entire family. Great texture and taste.
Hello Susie! I love hearing that so much! Making something that’s safe for an egg-sensitive kid and still a family favorite is exactly why I create these recipes. So glad the texture and flavor were a win for everyone — thank you for sharing 💛
Yum!! 🙂 These were easy to make and are delicious. I doubled the recipe and that worked fine! My only change would be to use a little less salt.
Such a great Thanksgiving treat!!
Thanks!!
Hello Charlene! So happy you enjoyed them! 😊 Doubling the recipe was a great idea, and thanks for the note about the salt — you can definitely reduce it next time to suit your taste. I love that they made a fun Thanksgiving treat for you!
I just made your pumpkin cookies… Delish!!! I had to swap out the chocolate morsels for grated a dark chocolate bar (no morsels in my cupboard!)
Easy to make and sooo good! 5 ⭐️⭐️⭐️⭐️⭐️
Hello Marianne! Yay!! I’m so happy you loved them! 😍 Grated dark chocolate sounds like a delicious twist—what a smart swap! Thanks so much for baking with me and for the sweet 5-star love!
Too many ads and popups. I couldn’t even get to the recipe.
Hello Kayla! Thank you for your feedback! I’m really sorry to hear that you experienced issues with ads and popups on my site. I understand how frustrating that can be, especially when you’re trying to access a recipe.
I appreciate your patience, and I’m always looking for ways to improve the user experience. If you have any specific suggestions or if you need help finding a recipe, please let me know. I’m here to help!
Thank you for your understanding!
Hiiiii love this recipe it’s perfect!
I was wondering if you had a recipe for a pumpkin banana bread?
Hi Shrina! I’m so glad you love the recipe — thank you! 😊 And yes, I actually do have an awesome pumpkin banana bread recipe! It’s the perfect combo of flavors > Eggless Pumpkin Bread
I used this recipe when baking for my sister in law who is allergic to eggs. I doubled the batch, used a whole 15 oz can of pumpkin purée as opposed to the 8 tablespoons, and added extra pumpkin pie spice. The texture and flavor in these cookies amazing! This will be my go to recipe from now on, the cookies are just that good! 😃
Hello Callie! Great to hear that they were a hit! We LOVE these cookies too. Thanks a lot for the review and good feedback. Happy Holidays =)
These are excellent! I doubled the batch and reduced the allspice for my kids’ tastebuds but that didn’t detract from these. You really don’t miss the eggs. These were soft and delicious. I bake egg free for my niece who is allergic but I would make these even without that reason. Will make again. Thanks for the recipe.
Hello Caroline – Wow, what a compliment! I’m so glad you enjoyed and your family enjoyed this recipe. Thanks a lot for the review and good feedback.
OH. MY.GOD!! These are the best cookies I have ever baked!! SO moist and gooey, a bit crispy on the outside?! Perfection!!!
Hello Kenna! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Gosh, these look fantastic and very moreish! I’ve never tried making cookies without eggs before but need to give these a try! Sim x
Hello Sim! Thanks for stopping by. Hope you give this recipe a try soon =)