Get ready to transform your autumn baking game with these irresistible Eggless Pumpkin Chocolate Chip Cookies that are about to become your new obsession! Imagine sinking your teeth into a perfectly soft, warmly spiced cookie packed with rich chocolate chips and the unmistakable essence of pumpkin - all without a single egg in sight. Whether you're a vegan baker, have egg allergies, or simply want to try something deliciously different, these cookies promise to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup 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, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing to prevent tough cookies.
- Fold in the chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingertips, as these cookies will not spread much during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use fresh, high-quality pumpkin puree for the best flavor - avoid watery canned pumpkin.
- Make sure your spices are fresh and fragrant to enhance the cookie's warm autumn taste.
- Don't overmix the dough, as this can lead to tough, dense cookies.
- For extra-indulgent cookies, use a mix of dark and semi-sweet chocolate chips.
- Allow cookies to cool completely to achieve the perfect texture.
- Store in an airtight container with a slice of bread to keep them soft and moist.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Chill the dough for 30 minutes before baking for more concentrated flavors and better cookie shape.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 0mg
