Eggless Soft Batch Pumpkin Chocolate Chip Cookies

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Delectable spiced Eggless Soft Batch Pumpkin Chocolate Chip Cookies are pure “Pumpkin Nirvana”. If you want to experience classic soft and chewy chocolate chip cookies with the addition of pumpkin, then you’ll fall in love with these!  No eggs required and super delish, with vegan options as well!

These are basically chocolate chip cookies with an amazing burst of pumpkin flavor, if you’re wanting something a little different than these Pumpkin Chocolate Chip Cookies or these Awesome Chocolate Chip Pumpkin Cookies. Why not make them all? 🙂

The Pumpkin Craze going on here!   Fall is around the corner and I’m already diving into the pumpkin “pool” of pumpkin loveliness.

Go figure! These Soft Batch Pumpkin Chocolate Chip Cookies are my kind of “pool” party!  Don’t you just love pumpkin and chocolate together?  *Yesssss!*

Why I Love These Pumpkin Chocolate Chip Cookies!  Eggless and With Vegan Options!  

• Surprisingly, there are no eggs needed, due to the addition of pumpkin!  The pumpkin actually replaces the egg.
• These cookies can also become vegan pumpkin chocolate chip cookies easily, if you change the butter and chocolate chips to non-dairy butter and  chocolate chips, you’re all set!
• They taste more like chocolate chip cookies with a burst of pumpkin flavor!  Not the normal traditional cakey pumpkin cookies.  If you’re not a lover of the cakey texture, then these cookies are for you!  Soft and chewy and full of chocolate chips in every bite!
• This cookie dough doesn’t require chilling, so the dough can be baked right away without the cookies spreading too much.

Pumpkin Trivia – Did You Know?

• Pumpkins are rich in vitamin A and potassium They are also high in fiber, which means pumpkin is very good for you!   🙂
• Did you know colonists sliced off pumpkin tops; removed seeds and filled the insides with milk, spices and honey and then baked it in hot ashes and is the origin of pumpkin pie?
• The largest pumpkin pie ever baked was in 2005 and weighed 2,020 pounds? OMG!
• Did you know I just ate a bunch of these Soft Batch Pumpkin Chocolate Chip Cookies and found them ridiculously, deliciously soft, pumpkin spiced, chocolatey and addictive? Can you blame me?

Pumpkin Chocolate Chip Cookie Ingredients with Vegan Options

• unsalted butter, softened to room temperature, or vegan butter can be used
• granulated sugar
• brown sugar
• pumpkin puree
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• pumpkin pie spice
• cinnamon
• chocolate chips of choice, Use dairy-free for vegan option

How to Make Pumpkin Chocolate Chip Cookies   

1. Preheat the oven to 350 and line baking sheet with parchment paper.
2. In a medium bowl, add butter and both sugars and beat with a mixer until light and fluffy.
3. Add the vanilla and pumpkin and mix until combined.
4. Add the dry ingredients of pumpkin spice, cinnamon, flour, baking soda, baking powder and salt and beat until combined. Dough will be soft but scoopable.
5. Stir or fold in the chocolate chips until just incorporated.
6. Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, about 2 inches apart. Press additional chocolate chips on top of cookie dough if desired.  Makes 1 dozen large or 2 dozen small cookies.
7. Bake large pumpkin cookies 13-15 minutes for large, 10-12 minutes for small and allow cookies to rest approximately two minutes before transferring to a wire rack to cool.

Storing Cookies

1. Store these scrumptious eggless pumpkin cookies in an airtight container for up to 4 days and if you want to store longer, store them in the fridge for up to a week!

About Chilling & Freezing Pumpkin Cookie Dough

• You can absolutely chill the dough for later, if you want to make them later in the day or the next day after preparing the dough.  I would recommend scooping the dough with a cookie scoop and placing them on a cookie dough sheet lined with parchment paper for about 30 minutes. Then transfer them to a zip-lock or storage container until you’re ready to bake.  It just makes it easier this way, than to try to scoop the dough after it has stiffened up.
• You can also place the chilled scooped dough balls into the freezer up to a couple of months. Bake them whenever you want a pumpkin cookies on a whim for a couple more minutes though, since they are frozen! 🙂

More Variations

• Instead of chocolate chips, you can opt for chocolate chunks!  Or any flavor of chocolate chips or chunks you want! You can even try the cinnamon chips with chocolate chips together!
• Add some crunchy texture by adding in some chopped walnuts, pecans or pistachios!  Yum!

Join me in the *Drool Pumpkin Cookie Party*

In conclusion, this eggless soft batch pumpkin chocolate chip cookies recipe is not only a delicious and easy-to-make treat, but they also can be vegan chocolate pumpkin cookies by gosh! By substituting traditional ingredients with plant-based alternatives, we created equally tasty and nutritious vegan pumpkin cookies and this is great when you want a little healthier option! Bon appétit!

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Want More Pumpkin Cookie Ideas?

• Awesome Chocolate Chip Pumpkin Cookies
• Super Soft Jumbo Pumpkin Chocolate Chip Cookies
• 7 Pumpkin Cookie Recipes for Pumpkin Cookie Lovers!
• Ultimate Soft Pumpkin Cookies {Melt-in-your-Mouth}
• Old Fashioned Pumpkin Chocolate Chip Cookies
• Hearty Pumpkin Chai Spiced Oatmeal Cookies

Eggless Soft Batch Pumpkin Chocolate Chip Cookies

Kim Lange

Delectable, insane, spiced, soft-batch pumpkin chocolate chip cookies are pure "Pumpkin Nirvana". You won't want to miss out on these! No eggs required!

4.77 from 21 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Course Dessert

Servings 12 Large Cookies

Calories

Ingredients

  

1x2x3x

• 10 tablespoons unsalted butter softened to room temperature, or vegan butter can be used
• ½ cup granulated sugar
• ½ cup brown sugar
• ⅓ cup plus 1 tablespoon pumpkin puree
• 1 ½ teaspoons vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 cup chocolate chips of choice Use dairy-free for vegan

Instructions

 

• Preheat the oven to 350 and line baking sheet with parchment paper.
• In a medium bowl, add butter and both sugars and beat with a mixer until light and fluffy.
• Add the vanilla and pumpkin and mix until combined.
• Add the pumpkin pie spice, cinnamon, flour, baking soda, baking powder and salt and beat until combined. Dough will be soft but scoopable.
• Fold in the chocolate chips until just incorporated.
• Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, about 2 inches apart. Press additional chocolate chips on top of cookie dough if desired.
• Bake larger cookies 13-15 minutes for large, 10-12 minutes for small and allow cookies to rest approximately two minutes before transferring to a wire rack to cool.
• Makes 1 dozen large or 2 dozen small cookies.
• Store cookies in air-tight container.

Notes

For this recipe, I made the smaller cookies, and they were delish!

Keyword chocolate chip cookies, chocolate chips, cookies, fall baking, pumpkin

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