Pumpkin Chocolate Cookies Without Eggs
Satisfy your sweet tooth with these decadent Pumpkin Chocolate Cookies Without Eggs. Soft, chewy, and dipped in dark chocolate - a pumpkin lover's dream!
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
Tips
- 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
Calories: 349kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 227mgPotassium: 64mgFiber: 2gSugar: 33gVitamin A: 1764IUVitamin C: 1mgCalcium: 53mgIron: 2mg
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