Eggless Pumpkin Chocolate Chip Cookies

If you love baking with warm spices when the weather cools down, you are going to enjoy these chewy eggless pumpkin chocolate chip cookies.

A lot of pumpkin cookies end up feeling like soft little cakes, but this version stays nicely chewy in the middle.

This recipe is completely egg free, which is great if you have an egg allergy, ran out of eggs, or simply avoid them in your daily cooking.

The simple secret here is blotting the pumpkin puree with a paper towel to remove extra moisture before mixing it with browned butter.

You get soft centers, plenty of melted chocolate, and the perfect hint of cinnamon in every single bite.

Why You’ll Love It

Nutty Brown Butter – Browning the butter adds a rich, toffee flavor that takes ordinary pumpkin cookies to the next level.

Chewy Not Cakey – Blotting the pumpkin puree removes excess water, giving you an ultra chewy center instead of a spongy cookie.

Warm Cozy Spices – A fragrant blend of cinnamon and pumpkin pie spice gives these cookies the ultimate cozy autumn flavor.

Loaded with Chocolate – Melty semi-sweet chocolate chips perfectly balance the sweet pumpkin flavor in every single bite.

Ingredient List

• 1/2 cup Unsalted Butter
• 1/2 cup Pumpkin Puree
• 1/2 cup Brown Sugar, Packed
• 1/4 cup Granulated Sugar
• 1 1/2 tsp Vanilla Extract
• 1 1/2 cups All-Purpose Flour
• 1 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Semi-Sweet Chocolate Chips

Directions

Step 1

Melt the butter in a light-colored saucepan over medium heat, swirling often, for 5-7 minutes until it foams and turns golden with nutty brown bits at the bottom. Pour it into a large bowl, including the brown bits, and cool for 10 minutes.

Step 2

Spread the pumpkin puree on a double layer of paper towels and press another paper towel on top to soak up the excess moisture. This is the secret to chewy pumpkin cookies instead of cakey ones.

Step 3

Whisk the brown sugar and granulated sugar into the browned butter until smooth. Whisk in the blotted pumpkin and vanilla.

Step 4

In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt. Stir into the pumpkin mixture just until combined, then fold in the chocolate chips.

Step 5

Cover and chill the dough for 30 minutes. Near the end, preheat the oven to 350°F and line two baking sheets with parchment paper.

Step 6

Scoop the dough into 2 tbsp mounds, place them 2 inches apart and flatten each one slightly, since these cookies don’t spread much.

Step 7

Bake for 11-13 minutes, until the edges are set and lightly golden and the centers look just done.

Step 8

Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Makes about 18 cookies.

Tips

Blot the Pumpkin Puree Thoroughly

From my experience, skipping the paper towel step will leave you with soft, spongy cookies that taste like cake. Pumpkin naturally holds a lot of water, which makes the dough too wet.

I recommend pressing firmly with several layers of paper towels until they come away damp rather than soaked. Getting rid of that extra liquid is the real secret to giving these eggless cookies a rich, chewy texture.

Let the Brown Butter Cool Down

After browning your butter in the pan, give it a full 10 minutes to cool before you mix it with the sugars.

If the butter is still hot, it will melt the sugar right away and make your dough thin and greasy. Waiting a bit keeps the dough thick and helps give the cookies a soft, chewy middle.

Measure Your Flour the Right Way

You will get the best results if you spoon your flour into the measuring cup and level it off with a flat knife.

Scooping directly out of the bag packs down the flour, adding way too much dry powder to your bowl. Because this is an eggless recipe, extra flour will quickly make the cookies dense and crumbly.

Try These Next

• Eggless Bakery Chocolate Chip Cookies
• Eggless Classic Pumpkin Pie
• Eggless Pumpkin Bread
• Eggless Pumpkin Muffins

Questions You Might Have

Can I use regular melted butter instead of browning it?

Yes, you can use regular melted butter, but browning it gives these cookies a rich, nutty flavor that pairs nicely with the spices.

Browning also cooks away excess water from the butter, which helps this eggless recipe achieve a chewy texture rather than a cakey one.