Egg-Free Pumpkin Chocolate Chip Cookies

Lillian Patterson


My cousin has a little boy who is allergic to eggs, but he loves cookies, so she is always on the lookout for good recipes that don't require eggs. The pumpkin replaces the eggs so the cookies turn out moist and stay that way even if someone forgets to replace the lid to the cookie jar! these cookies turn out bright orange and look very festive for autumn. This recipe is very forgiving! Even if the cookies get a little burnt, they still taste great! I made these for a bake sale at work almost a month ago and people are still raving about how good they were!

pinch tips: How to Melt and Soften Butter




15 Min


20 Min


2 stick
butter, softened
1 c
white sugar
1 c
brown sugar
1 tsp
1 Tbsp
ground cinnamon
1 tsp
ground nutmeg
1 can(s)
pumpkin puree, 14 ounce
1 tsp
baking soda
4 c
12 oz
semi-sweet chocolate chips (1 regular bag)

Directions Step-By-Step

Cream together butter and sugars until well mixed. Add vanilla, cinnamon, and nutmeg. Add the pumpkin and stir well.
Stir in baking soda. Slowly add 4 cups flour, stirring to combine. Add chocolate chips and stir to combine.
Lightly grease 2 cookie sheets. Drop batter onto sheets with a spoon.
Bake at 375 for 15-20 minutes. check cookies after 15 minutes to ensure they aren't burning (cooking time depends on your oven but even a tad burnt, these taste amazing!)

About this Recipe

Course/Dish: Cookies, Chocolate
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #pumpkin, #egg-free