Eggless Pumpkin Chocolate Chip Cookies
This eggless recipe delivers deliciously soft and chewy cookies. It is a cozy treat everyone will love.
Ingredients
- 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
Instructions
- 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.
- 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.
- Whisk the brown sugar and granulated sugar into the browned butter until smooth. Whisk in the blotted pumpkin and vanilla.
- 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.
- 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.
- Scoop the dough into 2 tbsp mounds, place them 2 inches apart and flatten each one slightly, since these cookies don't spread much.
- Bake for 11-13 minutes, until the edges are set and lightly golden and the centers look just done.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Makes about 18 cookies.
Nutrition
Serving: 1servingCalories: 172kcalCarbohydrates: 23gProtein: 2gFat: 8g
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