Eggless Pumpkin Chocolate Chip Cookies

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!

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.

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.

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.

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.

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.

More Eggless Pumpkin Recipes You’ll Love!

Best Eggless Chocolate Chip Pumpkin MuffinsEasy Eggless Pumpkin Baked OatmealCakey Eggless Pumpkin CookiesEasy Homemade Pumpkin Pie GranolaEasy Eggless Pumpkin PieEggless Pumpkin SnickerdoodlesEggless Pumpkin CakePumpkin Pie Milkshake Shots

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

Miyoko’s Creamery Organic Vegan Butter.Earth Balance Vegan Buttery Sticks

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.