Eggless Pumpkin Chocolate Chip Cookies
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Pumpkin Chocolate Chip Cookies are a must-have treat for the fall season. With so many versions out there, it’s fun to try different recipes and see how they vary in texture and flavor. Today, I’ve got a special twist on this classic with an eggless pumpkin chocolate chip cookie recipe.
This version is perfect for anyone with an egg allergy or if you simply want a slightly different texture. Without the egg, these cookies turn out chewier rather than the cakey texture you often get with pumpkin cookies.

Even with the chewiness, these cookies remain super soft and tender, similar to traditional chocolate chip cookies but with the added richness of pumpkin. It strikes a balance between the cozy fall flavors of pumpkin and the gooey sweetness of chocolate, creating the ultimate autumn cookie!
Ingredients to Make Eggless Pumpkin Chocolate Chip Cookies
- BUTTER
- BROWN SUGAR
- SUGAR
- VANILLA EXTRACT
- PUMPKIN PUREE
- FLOUR
- BAKING POWDER
- BAKING SODA
- SALT
- GROUND CINNAMON
- GROUND NUTMEG
- ALLSPICE
- SEMI-SWEET CHOCOLATE CHIPS OR CHOCOLATE CHUNKS
How to Make Eggless Pumpkin Chocolate Chip Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy. Add the vanilla extract and pumpkin puree, blending until everything is well incorporated.
In a separate medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Slowly add the dry mixture to the wet ingredients, stirring until fully combined. Fold in the chocolate chips.
Since the dough will be quite soft, use a cookie scoop or spoon to drop portions of dough onto your prepared baking sheet. Bake for 10-11 minutes until the edges are set, but the centers remain slightly soft. Once out of the oven, tap the baking sheet on the counter to help create a chewy texture. Let the cookies cool on the sheet for 3-4 minutes before transferring to a wire rack to cool completely. Enjoy!

Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that works well for baking, and add a bit of xanthan gum if needed for structure.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 4-5 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure they are fully cooled before freezing.
Can I use a different type of chocolate?
Absolutely! Depending on your preference, you can swap the semi-sweet chocolate chips with dark chocolate, milk chocolate, or even white chocolate chips.
What can I use instead of allspice?
If you don’t have allspice on hand, you can substitute it with a mix of ground cinnamon, nutmeg, and cloves. A 1:1 substitution with cinnamon also works if you want to keep things simple.
FOR MORE RECIPES LIKE THIS, TRY:
- Pumpkin Oatmeal Chocolate Chip Cookies
- Maple Glazed Pumpkin Cookies
- Chew Pumpkin Ginger Cookies
- Melt in Your Mouth Pumpkin Cookies

Eggless Pumpkin Chocolate Chip Cookies
Real Mom Kitchen
Ingredients
- 1 cup butter softened
- ½ cup brown sugar
- 1 cup sugar
- 2 tsp vanilla
- 1 cup pumpkin puree
- 2 ½ cups flour
- ½ teaspoon baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- 11.5 oz pkg semi-sweet chocolate chips
Instructions
- 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.