Go Back
overhead view of Eggless Pumpkin Chocolate Chip Cookies
Print

Eggless Pumpkin Chocolate Chip Cookies

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 12 cookies
Calories 210kcal

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 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.

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.

Nutrition

Calories: 210kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 126mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1015IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg