These Eggless Pumpkin Chocolate Chip Cookies are everything I love about fall baking—soft, chewy, perfectly spiced, and packed with gooey chocolate chips. As an allergy mom with 12+ years of egg-free baking experience, I’ve tested these until they were absolutely perfect—dense and chewy, never cakey. They’re made with simple, everyday ingredients but taste like something straight from a bakery. If you’ve ever struggled to find a pumpkin cookie that actually feels like a cookie, this one’s for you.
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.
That’s exactly why I created this recipe. 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 have been tested (and devoured) countless times in my kitchen, and they’ve quickly become a family favorite.
Why You’ll Want to Try My Recipe
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 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 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.
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).
Step 1 – Combine Dry Ingredients
Combine flour, baking soda, baking powder, salt, and pumpkin spice in a medium bowl. Set aside.
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.
Step 3 – Stir In Chocolate Chips
Stir in morsels until evenly distributed.
Step 4 – Add Dry Ingredients
Reduce speed to low and gradually beat in flour mixture until combined.
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.
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.
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.
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 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, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be 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.
Recipe Card
Eggless Pumpkin Chocolate Chip 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
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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.
- 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.
- 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 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, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
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
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 =)