Pumpkin Chocolate Cookies Without Eggs
Soft and chewy pumpkin cookies are loaded with mini chocolate chips and dipped in dark chocolate. This recipe for Pumpkin Chocolate Cookies Without Eggs are naturally eggless as pumpkin makes a wonderful egg replacer, it might just be my new favorite cookie!
If you’re looking for more pumpkin cookies, be sure to check out some of my other favorites like Double Chocolate Pumpkin Cookies, Frosted Pecan Pumpkin Spice Cookies, Vegan Pumpkin Spice Almond Butter Cookies, or Brown Butter Pumpkin Cookies With Caramel.
A Quick Look At The Recipe
- Recipe Name: Pumpkin Chocolate Cookies Without Eggs
- Ready In: 30 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, pumpkin puree, all purpose flour, dark chocolate
- Flavor Profile: pumpkin and dark chocolate
- Dietary Info: eggless, no seed oils, vegan and gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: soft pumpkin cookies dipped in dark chocolate
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Why You’ll Love This Recipe
- Pumpkin + Chocolate: The best of both worlds! If you’re a true chocoholic, like me, then you may have trouble deciding if you want the seasonal flavor or just chocolate for a treat. With this recipe, you don’t have to choose!
- Dipped Cookies: I love chocolate dipped cookies so much because you get pure chocolate in every single bite!
- Naturally Eggless: Pumpkin makes a great egg replacer! It creates fluffy, soft, and chewy cookies that are egg-free, so I love using it in these eggless pumpkin chocolate chip cookies.
- Soft and Chewy: These Pumpkin Chocolate Cookies are incredibly soft and chewy thanks to the pumpkin! So, if you love chewy chocolate chip cookies, you'll love this recipe!
- Flexible: If you need to make these gluten-free or dairy-free, I have easy swaps for gluten free and vegan pumpkin chocolate chip cookies too!
Ingredients
- Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Honey: I love using a little bit of organic raw honey in these cookies for a sweet earthy flavor that compliments the pumpkin so well.
- Pumpkin: My favorite is Farmer’s Marker Organic Pumpkin, this makes a wonderful egg replacer as it creates very soft and chewy cookies. Make sure to use pure pumpkin puree, not pumpkin pie filling as that has added sugars and spices.
- All Purpose Flour: I love Cairnspring Mills, check them out for fresh milled flour.
- Dark Chocolate: I use organic mini dark chocolate chips as I add them inside the cookies and I love using these for melting as the ones I buy have no stabilizers, so they melt easily and I don't need to chop chocolate! But, you can also use semi-sweet chocolate chips or a chopped up dark chocolate bar.
- Baking Soda: I use baking soda in these cookies because they have brown sugar and honey for this to react with. Check out the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Pumpkin Chocolate Cookies Without Eggs
- Make sure the butter is soft. I like to leave butter out in the counter to soften naturally.
- Easily make these gluten free by replacing the flour with 269 grams (1 ¾ cups) gluten free four blend.
- If you want to make these vegan, just use vegan butter or vegetable shortening in place of butter.
- I use mini chocolate chips for ease, but you could also use a dark chocolate bar and just chop it up, both work!
- If you want to use a cookie scoop, you can, I just find it's easier using my hands.
- I dip the entire bottom of these cookies in chocolate, so there’s chocolate in every bite. You could also half dip these if you like. Or you could just add additional chocolate chips on top of the cookies before baking if you want to skip the dipping in chocolate.
- I drizzle the extra chocolate on top of the cookies, this is optional.
- Tempering the chocolate is optional. But, be sure to store these cookies in the fridge if you don’t temper the chocolate. Check out my post How to Temper Chocolate for Candy Making for more info.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
How to Make Pumpkin Chocolate Cookies Without Eggs
- To make the dough: Preheat the oven to 375°F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and honey.
- Mix on low until combined and there’s no butter chunks.
- Add the pumpkin, do not mix yet.
- Next, add the dry ingredients: flour, baking soda, and salt.
- Mix until combined into a stiff dough.
- Add the mini chocolate chips and mix to combine completely.
- Using your hands, form the cookie dough into 12 balls and flatten them slightly so they’re about 2-inches in diameter. Place them evenly spaced out on each cookie sheet (6 per sheet). Bake for 15 to 17 minutes or until the edges and bottoms are golden brown. Allow to cool completely on the baking sheets. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- To make the topping: In a heatproof bowl, add the mini chocolate chips and melt completely. You can do this using a double boiler or doing 30 second intervals in the microwave, ensuring to stir between each one to prevent burning. If you’re serving these for a party where you want to leave them out, I’d recommend tempering the chocolate. If you don’t temper the chocolate, just store in the fridge.
- Dip each cookie bottom into the melted chocolate and place, chocolate side down on the parchment paper. Place the baking sheets in the freezer to let the chocolate set.
Ways to Use Leftover Pumpkin
Make sure to use up leftover pumpkin to reduce food waste. There's nothing worse than baking with pumpkin and letting the rest sit in your fridge unused! Try some of my other favorite pumpkin recipes to use up that can of pumpkin!
- Try Brown Butter Pumpkin Cookies with Caramel or Eggless Brown Sugar Snickerdoodles for another delicious pumpkin cookie!
- Try Buttermilk Pumpkin Waffles or Healthy Pumpkin Waffles With Bone Broth for a freezer friendly breakfast option!
- Eggless Pumpkin Spice Scones or Maple Pumpkin Spice Baked Donuts make a wonderful brunch or mid morning snack.
- Slow Cooker Pumpkin Stew is a quick and easy cozy dinner!
- Try Soft Baked Pumpkin Spice Cranberry Sandwich Cookies for another cozy fall cookie recipe.
- Make Chocolate Pumpkin Pie Without Eggs or Pumpkin Spice Pop Tarts With Pie Crust for a fun twist on classic pumpkin pie!
Recipe FAQ’s
No, these do not taste overly pumpkin. I'm just using pumpkin puree here, we're not using pumpkin pie spice. So, you don't get a strong pumpkin spice flavor at all, it's more brown sugar with a light pumpkin undertone.
Yes, pumpkin puree makes a wonderful egg replacer for cookies as it provides moisture and makes cookies incredibly soft and chewy. You can use 113 grams of pumpkin puree in place of 2 eggs for most soft and chewy cookie recipes.
Yes! I always have pumpkin puree in my fridge and I make these cookies often using that.
Yes, but you'll loose the honey flavor, which really adds depth here. If you want to make them vegan, you can replace the butter with vegan butter (I recommend Miyoko's) and replace the honey with maple syrup.
Pumpkin adds moisture, and depending on what kind of pumpkin you use, your cookies can vary in texture. I always use Farmer's Market Organic Pumpkin Puree, which I find has less moisture than many, so I don't need to blot out the pumpkin’s moisture with a paper towel (like some recipes call to do). I recommend using this pumpkin for the best results with minimal effort.
Yes, if you are not using the brand of pumpkin I recommend, you can do this as it may help.
If you didn't measure properly, then your cookies may not spread. Too much flour or not enough pumpkin can cause these to be dry and not spread properly. Be sure to use a digital food scale for the best results.
No, this recipe does not require chilling. If you measure by weight, you should have the correct ratios so the dough will not be sticky, it will be easy to work with. If your dough seems sticky, you may have not added enough flour (maybe not measured by accurately by weight). You could add a little more flour, so the cookie texture resembles what mine looks like in the video or you can chill dough for 15 to 30 minutes.
Yes, if you want to do this, ball the cookies onto one baking sheet and freeze. Then place frozen dough balls in an airtight container. Freeze for up to 3 months. Remove cookies and bring to room temperature before baking (I like to thaw in the fridge overnight as it's easiest).
No, you don't but I love this part about this recipe as it makes them so delicious!
Store in an airtight container so they stay soft and chewy.
Store in an airtight container in the fridge, this will help keep the chocolate better. You can also freeze them for longer.
Yes, just freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and enjoy!
More Cozy Pumpkin Recipes
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Pumpkin Chocolate Cookies Without Eggs
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 21 grams raw honey
- 113 grams pumpkin puree
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 170 grams mini dark chocolate chips
Topping
- 170 grams mini dark chocolate chips
Instructions
- To make the dough: Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and honey and mix on low until combined and there’s no butter chunks.
- Next, add the pumpkin, then the dry ingredients: flour, baking soda, and salt.
- Mix until combined into a stiff dough. Add the mini chocolate chips and mix to combine completely.
- Using your hands, form the cookie dough into 12 balls and flatten them slightly so they’re about 2-inches in diameter. Place them evenly spaced out on each cookie sheet (6 per sheet).
- Bake for 15 to 17 minutes or until the edges and bottoms are golden brown. Allow to cool completely on the baking sheets.
- To make the topping: In a heatproof bowl, add the mini chocolate chips and melt completely. You can do this using a double boiler or doing 30 second intervals in the microwave, ensuring to stir between each one to prevent burning. If you’re serving these for a party where you want to leave them out, I’d recommend tempering the chocolate. If you don’t temper the chocolate, just store in the fridge.
- Dip each cookie bottom into the melted chocolate and place, chocolate side down on the parchment paper. Place the baking sheets in the freezer to let the chocolate set.
- Store in an airtight container in the fridge for up to 7 days. You can also freeze these.
Video
Notes
- Make sure the butter is soft. I like to leave butter out in the counter to soften naturally.
- Easily make these gluten free by replacing the flour with 269 grams (1 ¾ cups) gluten free four blend.
- If you want to make these vegan, just use vegan butter or vegetable shortening in place of butter.
- I use mini chocolate chips for ease, but you could also use a dark chocolate bar and just chop it up, both work!
- If you want to use a cookie scoop, you can, I just find it's easier using my hands.
- I dip the entire bottom of these cookies in chocolate, so there’s chocolate in every bite. You could also half dip these if you like. Or you could just add additional chocolate chips on top of the cookies before baking if you want to skip the dipping in chocolate.
- I drizzle the extra chocolate on top of the cookies, this is optional.
- Tempering the chocolate is optional. But, be sure to store these cookies in the fridge if you don’t temper the chocolate. Check out my post How to Temper Chocolate for Candy Making for more info.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
Nutrition
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I LOVE these cookies!