Easy To Make Eggless Pumpkin Chocolate Chip Cookies

Eggless Pumpkin Chocolate Chip Cookies may sound strange at first. How do you make cookies with no eggs? Does it taste weird? What makes it moist and holds it together? I’ll give you one guess! It’s starts with a P and ends with umpkin. That’s right! The pumpkin! This is my new favourite cookie recipe.

Quick and easy, these cookies are the perfect fall treat to make with your kids, for your kids, for your husband, for your parents, for your neighbor, for anyone really. And trust me, everyone will love them! Plus, if you have any friends who don’t eat eggs (yes, I have one!), then they will want to eat these.

I just bought a pumpkin. How do I make pumpkin puree?

This year I have really been getting into fall baking, especially pumpkin related things. I am making pumpkin bread, pumpkin muffins, pumpkin cookies and I will make pumpkin pie. Oh wait, I think I need to go buy another pumpkin. I bought one last week, cooked it and pureed it and most of it is all gone now. So you just bought a pumpkin too. Let me tell you step by step what to do.

1. Preheat your oven to 350°F. Wash your pumpkin and cut in half.
2. Scoop the seeds out of the pumpkin and then cut each half again so you have 4 pieces of pumpkin.
3. Lay on a cookie sheet lined with parchment paper.
4. Bake for 40 minutes or until soft.
5. Scoop out the flesh and then use a blender to puree the pumpkin.
6. Now you can freeze the puree or keep it refrigerated until ready to use. (keeps about a week!) You might need to drain a bit of the water out.

How to Make Eggless Pumpkin Chocolate Chip Cookies:

This recipe is so simple.

• Preheat oven to 350°F.
  
• Cream butter and sugars in a mixer for a few minutes.
  
• Add your vanilla and pumpkin and mix well.
  
• Combine all the dry ingredients into a bowl. Then add to the mixer with the sugar mixture.
  
• Mix until just combined. Add chocolate chips and gently stir in.
  
• Drop by tablespoon onto a cookie sheet.
  
• Bake for about 12 minutes.
  
• Cool slightly and remove from pan.

Voila! You have some delicious and moist pumpkin chocolate chip cookies.

Can I make Eggless Pumpkin Chocolate Chip Cookies Recipe vegan?

Yes by simply omiting the butter and adding coconut oil instead you can make these cookies vegan! And make sure the chocolate chips you use are vegan also.

How long do I bake my cookies for?

They take about 12-15 minutes. Check at 12 minutes just so they don’t burn and then put them back in again for a few minutes if needed.

Can I use canned pumpkin for Eggless Pumpkin Chocolate Chip Cookies?

If you don’t have pumpkin puree handy, by all means use some canned pumpkin!

Substitutes for chocolate chips:

What? You want to make them without chocolate chips? We all have someone we know that isn’t a huge fan of chocolate. (Yes, this is possible!) You can use chopped walnuts or raisins.

How do I know what kind of pumpkin to use for Eggless Pumpkin Chocolate Chip Cookies?

Most people will tell you to use a baking pumpkin. These are generally smaller and sweeter than the decorating or carving pumpkins. While this is true for pies, using the larger pumpkins for these cookies is okay. The flavour tends to not be as sweet but when you are adding sugar and spices and vanilla it will all balance out. The pumpkin is also adding moisture. \

Can I double this recipe?

Yes this recipe doubles really well!

How long do Eggless Pumpkin Chocolate Chip Cookies last?

They last about 5-7 days if stored in an airtight container. Or they freeze really well too! Make sure they are completely cooled and lay flat if possible.

Want more fall recipes? Stay tuned to this space because there’s more coming your way! In the meantime check out Italian Peasant Soup Recipe or Easy Instant Pot Chicken Tortilla Soup Recipe.