Egg Free Pumpkin Chocolate Chip Cookies
Soft, chewy, and bursting with warm autumn spices, these Egg Free Pumpkin Chocolate Chip Cookies are the ultimate fall treat! Perfectly combining the richness of pumpkin puree and the sweetness of mini chocolate chips, these cookies are airy yet indulgent, with a melt-in-your-mouth texture. Made without eggs, they are an excellent option for those with dietary restrictions, yet they deliver all the cozy flavors you crave. With a quick prep time of just 15 minutes and the fragrant addition of pumpkin pie spice, these cookies will fill your kitchen with the aroma of fall. Whether you’re baking for a seasonal gathering or simply satisfying your sweet tooth, these easy-to-make cookies are sure to become a family favorite.
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Recipe Information
Ingredients
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 0.5 cups Pumpkin puree
- 1 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Pumpkin pie spice
- 0.75 cups Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the pumpkin puree and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing.
Fold in the mini chocolate chips until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly underbaked (they will firm up as they cool).
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 348.6 g | 127% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 196.2 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 187 mg | 14% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
