These Eggless Pumpkin Chocolate Chip Cookies are moist, chewy, and bursting with delightful pumpkin flavor and chocolate. They will become your new favorite pumpkin cookie! The recipe includes step-by-step photos and lots of tips.

Eggless Pumpkin Chocolate Chip Cookies stack  over a white surface.

Eggless Pumpkin Chocolate Chip Cookies are one of the most popular fall desserts, and it’s not hard to see why. The taste of these pumpkin cookies screams FALL. 

They’re a soft, melt-in-your-mouth kind of cookie. This recipe has NOT a cakey texture at all. These are dense & chewy as a regular chocolate chip cookie. If you are looking for a cakey pumpkin cookie, check out my Cakey Eggless Pumpkin Cookiesthis recipe.

You are going to love these…every bite is absolute fall heaven. Plus, they’re easy to make with simple ingredients. They will become your new favorite pumpkin treat!

Let’s get baking!

overhead view of Eggless Pumpkin Chocolate Chip Cookies.

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 the cake flour, bread flour, and wheat flour.
  • 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 cinnamon, ¼ tsp nutmeg, 1/8 tsp cloves, and 1/8 tsp allspice.
  • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe., skip the salt called in the recipe. 
  • Sugar: Regular white granulated sugar o 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 used 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, dark chocolate chips or chunks.

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).

Step 1 – Combine Dry Ingredients

Combine flour, baking soda, baking powder, salt, and pumpkin spice in a medium bowl. Set aside.

dry ingredients Cookies in a bowl.

Step 2 – Cream Butter And Sugars

Beat with an electric mixer butter, granulated sugar, brown sugar, and vanilla extract in a large bowl over medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed. 

butter and sugar in a bowl mixed together.

Step 3 – Stir In Chocolate Chips

Stir in morsels until evenly distributed.

Eggless Cookie dough with chocolate chips in a bowl.

Step 4 – Add Dry Ingredients

Reduce speed to low and gradually beat in flour mixture until combined.

Eggless Cookies dough in the making in a stand mixer bowl.

Step 5 – Add Pumpkin Puree

Add in pumpkin puree and vanilla; mix until the dough comes together, about 2 minutes. 

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.

Eggless Pumpkin Chocolate Chip Cookies dough in a bowl.

Step 6 – Form The Cookies & Chill

Divide or spoon 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 for up to 2 days.

Eggless Pumpkin Chocolate Chip Cookies dough balls in a cookie sheet.

Step 7 – Bake

Bake for 12 – 15 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to a cooling rack to cool completely.

baked Eggless Pumpkin Chocolate Chip Cookies in a baking tray.

Eggless Pumpkin Chocolate Chip Cookies Tips  

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.

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 them 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, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.

Substitutions & Additions

GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the dough longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.

DAIRY-FREE: Use your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butter brands for baking are:

DAIRY-FREE CHOCOLATE: These are my favorite chocolate chips.

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. 

Eggless Pumpkin Chocolate Chip Cookies

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. 
  • 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

Can I double this recipe to make more cookies?

Absolutely!

I don’t like pumpkin, can I skip it?

In that case, I recommend using my The Best Eggless Chocolate Chip Cookies [Video] recipe.

Can I use white chocolate chips?

Yes, you can! Cinnamon chips are also a great addition.

Eggless Pumpkin Chocolate Chip Cookie cut in half showing chewy texture

More Eggless Pumpkin Recipes You’ll Love!

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Recipe Card 📖

overhead view of Eggless Pumpkin Chocolate Chip Cookies

Eggless Pumpkin Chocolate Chip Cookies

Oriana Romero
These Eggless Pumpkin Chocolate Chip Cookies are moist, chewy, and bursting with delightful pumpkin flavor and chocolate. They will become your new favorite pumpkin cookie!
5 from 11 votes
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 12 cookies

Equipment

Ingredients
 

  • 1 1/2 cups (210 g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (115 g) unsalted butter, softened (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) pure pumpkin pure
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon (5 ml) pure vanilla extract

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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.
Oriana’s Notes

 

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.
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the dough longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
DAIRY-FREE: Use your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butter brands for baking are:
DAIRY-FREE CHOCOLATE: These are my favorite chocolate chips – https://amzn.to/3vjs4lW
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. 
QUICK BAKING TIPS  
  • 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.
  • 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 them 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, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
 
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 210kcalCarbohydrates: 27gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 126mgPotassium: 46mgFiber: 1gSugar: 14gVitamin A: 1015IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 210
Keyword chocolate cookies eggfree Eggless pumpkin recipe

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.

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5 from 11 votes (7 ratings without comment)

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12 Comments

    1. 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!

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  1. 5 stars
    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! 😃

  2. 5 stars
    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.

  3. OH. MY.GOD!! These are the best cookies I have ever baked!! SO moist and gooey, a bit crispy on the outside?! Perfection!!!

    1. 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!

  4. 5 stars
    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