Pumpkin Chocolate Chip Cookies are a must have treat for fall. There are so many versions and variety out there. Today I happen to have an eggless pumpkin chocolate chip cookie recipe for you.
This is perfect if you have someone with an egg allergy. The lack of egg in these cookies also makes them less cakey and more chewy. They have a nice chewiness to them but are still super soft. This cookie are more along the line of a traditional chocolate chip cookie with a nice amount of pumpkin added in.
- 1 cup butter, softened
- 1/2 cup brown sugar
- 1 cup sugar
- 2 tsp vanilla
- 1 cup pumpkin puree
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1 (11.5 oz) pkg semi-sweet chocolate chips
- Preheat the oven to 350 degrees.
- In the bowl, beat butter, brown sugar and sugar with a mixer until light and fluffy. Add in the vanilla and pumpkin. Mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
- Add the dry ingredients to the sugar mixture and mix until combined. Stir in the chocolate chips.
- The dough will be very soft. Use a spoon or cookie scoop to drop the cookie dough on a baking sheet.
- Bake at 350 degrees for 10-11 minutes until the edges are set but the middles are still a little bit soft. When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps the thinner/chewy factor of the cookies). Allow them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely. Makes 3 dozen.