Pumpkin Chocolate Chip Cookies | No Eggs
Get ready to indulge in these heavenly Pumpkin Chocolate Chip Cookies! These egg-free treats are bursting with the perfect blend of pumpkin, chocolate, and spices. Bake up a batch and let the autumn flavors sweep you off your feet!
Fall is my Favorite time of the year along with Spooky Season. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Cookie Recipes, click HERE! ; For more Recipes with Chocolate chip, click HERE! ; for more Recipes with Pumpkin, click HERE! ; and for more Pumpkin Spice Recipes, click HERE!
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Pumpkin Chocolate Chip Cookies | No Eggs
Get ready to indulge in these heavenly Pumpkin Chocolate Chip Cookies! These egg-free treats are bursting with the perfect blend of pumpkin, chocolate, and spices. Bake up a batch and let the autumn flavors sweep you off your feet!
Equipment
Ingredients
- 5.64 oz (160 g) pumpkin purée (Blotted)
- 4.05 oz (115 g) butter (Melted)
- 3.53 oz (100 g) granulated sugar
- 1.76 oz (50 g) light brown sugar
- 1 tsp (5 g) vanilla bean paste
- 6.70 oz (190 g) all-purpose flour
- 1/4 tsp (1.5 g) sea salt
- 1/4 tsp (1 g) baking powder
- 1/4 tsp (1 g) baking soda
- 1 1/2 tsp (3 g) ground cinnamon
- 1 tsp (2 g) pumpkin pie spice (Homemade recipe HERE)
- 3.17 oz (90 g) dark chocolate chips
Instructions
- Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
PUMPKIN CHOCOLATE CHIP COOKIES PREPARATION
- Place the pumpkin purée on a plate and using a paper towel, blot out some of the pumpkin’s moisture so all that’s left is the flavor. Set aside.5.64 oz pumpkin purée
- Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.4.05 oz butter
- In a mixing bowl, whisk the cooled melted butter together with the granulated sugar and light brown sugar until no sugar lumps remain (about 30 seconds).3.53 oz granulated sugar, 1.76 oz light brown sugar
- Whisk in the vanilla bean paste and blotted pumpkin until smooth. Set aside.1 tsp vanilla bean paste
- In a separate mixing bowl, whisk the all-purpose flour together with the salt, baking powder, baking soda, ground cinnamon, Pumpkin Pie Spice and chocolate chips.6.70 oz all-purpose flour, 1/4 tsp sea salt, 1/4 tsp baking powder, 1/4 tsp baking soda, 1 1/2 tsp ground cinnamon, 1 tsp pumpkin pie spice, 3.17 oz dark chocolate chips
- Pour the pumpkin/sugar preparation into the flour/spices bowl, and fold until just combined. NOTE: The dough will be very soft and the chocolate chips will not really stick to the dough, but that's okay.
REFRIGERATE
- Refrigerate the cookie dough for 30 minutes.
ASSEMBLY
- Using a tablespoon, scoop the cookie dough (about 2 tablespoons) and roll it between your hands into a ball. Place each cookie directly onto your Large Bonmat at least 2 inches | 6 cm apart from each other. Using the bottom of a glass slightly flatten the tops of the dough balls. NOTE: Without doing so, the cookies may not spread. Add additional chocolate chips on top if you like, I used 2 additional tablespoons of dark chocolate chips.
BAKE!
- Preheat oven to 350F/180C. Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 9 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
- Once your Pumpkin Chocolate Chip Cookies | No Eggs are out of the oven, let them cool down completely as is on your Baking Sheet. When ready, slide them onto a serving plate to share NOTE: They taste better on day 2! Enjoy! Autumn Leaves & Pumpkins Please!
- N.B. These cookies are best stored at room temperature up to 3 days.
Video
Nutrition
Nutrition Facts
Pumpkin Chocolate Chip Cookies | No Eggs
Amount Per Serving
Calories 178
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 17mg6%
Sodium 122mg5%
Potassium 82mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 1852IU37%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
Credit: Sally from the blog Sally’s Baking Recipes ; Recipe: “Pumpkin Chocolate Chip Cookies”. These were really great ; thank you for the trick using blotted pumpkin purée!
UNE BELLE FOURNÉE DE COOKIES POUR LE GOÛTER !
Merci je t’en aurai bien mis de coté au risque de te transformer en Sorcière, car je sais que tu y tiens à ton été ahah Bises, ~Nessa
La couleur est magnifique !
Bisous ma nessa
Merci beaucoup moi aussi je suis tellement fan de la couleur du potiron ; c’est magique! Bises, ~Nessa
Parfaits pour ceux qui ne tolèrent pas les œufs, gros bisous
Oui c’est vrai ma Zika, bien souvent les gens pensent que les cookies sans oeufs sont secs mais ce n’est pas le cas avec ceux-la. Ils sont vraiment délicieux! Bises, ~Nessa
de jolies biscuits bien jaune avec la citrouille ils doivent être délicieux
une bone soirée bises
Oui c’est vrai que le potiron apporte une superbe couleur ; je ne m’en lasse vraiment pas! Bises Guy, ~Nessa