The BEST Pumpkin Chocolate Chip Cookies (egg free)

Many years ago (ten maybe?), I was in search of a pumpkin chocolate chip cookie recipe. I scoured my cookbooks and found nothing, so I headed to the next best place-my grandma’s. 

I walked into her house and there she was sitting at her kitchen table smoking a cigarette. (For whatever reason I remember this like it was yesterday.) I told her of my search, and she said she knew she had one. Sure enough, in one of her 5 recipe boxes, there was this particular recipe.  It was copied onto a card for my own recipe box, and has become quite treasured amongst my boys. 

Being egg free, these pumpkin chocolate chip cookies could easily be made vegan by using a butter substitute and allergy free chocolate chips such as Enjoy Life brand. 

This recipe is super simple, makes a ton of cookies (I believe the last batch we made made 3-4 dozen using a tablespoon measure to drop the cookies), and is truly one of my favorite things on earth to make with my kids.

Pumpkin chocolate chip cookies  My handsome assistant in the kitchen appropriately nicknamed ‘Punkin”.  Want a great cookie? Here ya go.

Pumpkin Chocolate Chip Cookies
Yields 36
A delicious, egg-free, and cake-like cookie.
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195 calories
29 g
16 g
8 g
2 g
5 g
55 g
145 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 195
Calories from Fat 72
% Daily Value *
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 16mg
Sodium 145mg
Total Carbohydrates 29g
Dietary Fiber 1g
Sugars 16g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup Butter
  2. 2 cups Sugar (we've been successful with 1 1/2 cups)
  3. 2 cups Pumpkin Puree (canned is fine)
  4. 2 teaspoons Vanilla Extract
  5. 2 teaspoons Cinnamon
  6. 2 teaspoons Baking Soda
  7. 2 teaspoons Baking Powder
  8. 1 teaspoon Salt
  9. 4 cups Flour (we've used whole wheat flour, and they turn out fine but the texture is best with either a mix of white and wheat, all white, or hard white wheat flour)
  10. 12 oz Chocolate Chips (we prefer mini chips)
  1. Cream butter and sugar.
  2. Add pumpkin and vanilla. Blend well.
  3. Stir in dry ingredients.
  4. Drop cookie dough onto cookie sheets.
  5. Bake at 350 F for 8-10 minutes.
  6. Remove from oven and allow to cool for a couple of minutes until moving them to a wire rack.
  1. Cookies are dense, and give slightly when done. You can adjust the baking time to account for your preference of a more completely baked cookie or a slightly unbaked one. Remember there are no eggs so no worries if you don't bake completely.
  2. We also like to add more Fall spice to our cookies by adding ginger and cloves. Nutmeg would also be good.
Missy Homemaker
Pumpkin Chocolate Chip Cookies are wonderful plain, but also very delicious with cream cheese butter cream (like this recipe here) or a drizzle of icing (recipe found here).  These cookies have become a tradition in our house, and I hope you’ll like them as much as we do.  pumpkin chocolate chip cookies  If you like this recipe, you can check out my pumpkin chocolate chip muffin recipe. Hmmm, I think I see a pattern here :) 

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Missy Homemaker

34 thoughts on “The BEST Pumpkin Chocolate Chip Cookies (egg free)

  1. this recipe was easy and delicious. my 5 year old, who doesn’t really eat sweets besides breakfast foods, snuck to get several after i let him try one. thanks for sharing!

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    • I was thinking about that. I’m betting coconut flour would work well since pumpkin is so moist or perhaps the gluten free baking blend from Bob’s Red Mill. I’ll have to mull that over a bit.

    • I really can’t get enough of it either. lol We stock up on the canned stuff, then eat it all year long. I just love these cookies!

  5. Ok, after reading carefully the recipe I now wonder why it calls for both baking soda AND baking powder, isn’t baking soda usually used as an alternative to baking powder ?
    At least that’s how I use it : I substitute one for the other in almost every recipe (since baking powder here often comes with gluten in it, I prefer to use baking soda in my “free” recipes).
    I think I need to dig into that… maybe baking powder in the US isn’t exactely the same as “levure chimique” here, which would explain why you need both. Waow, funny where the differences lie…
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    • I don’t really know, but I’ll look into it. Many recipes here have both. I know my biscuit recipe uses both too.

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