Amazing Egg Free Chocolate Chip Pumpkin Cookies

Hey there! I’m Daniel, and I started Reciqa because I believe cooking should be all about bringing people together and making happy memories. For me, it’s always been about that comforting feeling, whether it’s a simple weeknight meal or a special dessert shared with loved ones. I love finding recipes that are not only delicious but also super accessible, and that’s exactly what these Egg Free Chocolate Chip Pumpkin Cookies are all about. They’re perfect for those cozy fall days when you just want something sweet and comforting, and best of all, they’re easy enough for anyone to whip up!

Why You’ll Love These Egg Free Chocolate Chip Pumpkin Cookies

Seriously, these Egg Free Chocolate Chip Pumpkin Cookies are a total game-changer, especially when that autumn chill starts to set in! If you’re looking for that perfect fall treat that’s both incredibly delicious and super easy to make, you’ve hit the jackpot. We’re talking about cookies that are wonderfully soft and chewy on the inside, with just the right amount of pumpkin spice and melty chocolate chips in every single bite. Plus, they’re totally egg-free, which is fantastic if you’re dealing with allergies or just prefer to bake without eggs. They’re just perfect for those crisp days, holiday gatherings, or honestly, any time you need a little bit of sweet comfort!

• So Easy to Make: Seriously, you can whip these up in no time.
• Amazing Flavor Combo: Cozy pumpkin meets sweet chocolate chips – it’s a classic for a reason!
• Perfect Texture: They bake up wonderfully soft and chewy, just how a cookie should be.
• Egg-Free Goodness: Great for everyone, including those with egg sensitivities.
• Ultimate Fall Baking: They just scream autumn and feel like a warm hug.

Gathering Your Ingredients for Egg Free Chocolate Chip Pumpkin Cookies

Alright, let’s get down to business with the ingredients for these amazing Egg Free Chocolate Chip Pumpkin Cookies! Honestly, the magic in these cookies really comes down to using good stuff. When you start with quality ingredients, you just *know* the final bake is going to be fantastic. It’s all about that perfect balance of flavors and textures. Don’t worry, you probably have most of this already! Just a quick heads-up before we dive into the list: pay attention to the little prep notes, they really do make a difference!

Ingredient Clarity and Preparation Notes

So, a few things to make sure you grab the right stuff! For the pumpkin, make sure it’s pure pumpkin puree – none of that pumpkin pie filling stuff, okay? And when I say shortening, I mean the regular kind, unsalted is usually best here. For the chocolate chips, semisweet is my go-to because it balances the sweetness perfectly, but use what you love!

Ingredient	Quantity	Preparation
White Sugar	2 cups
Pumpkin Puree	1 (15 ounce) can	Unsweetened, not pie filling
Shortening	1 cup
Vanilla Extract	2 teaspoons
All-Purpose Flour	4 cups
Baking Soda	2 teaspoons
Ground Cinnamon	2 teaspoons
Semisweet Chocolate Chips	12 ounces

Step-by-Step Guide to Making Egg Free Chocolate Chip Pumpkin Cookies

Alright, let’s get these amazing Egg Free Chocolate Chip Pumpkin Cookies into the oven! It’s really straightforward, and I promise, the smell that fills your kitchen will be absolutely divine. Just follow along, and before you know it, you’ll have a whole batch of chewy, pumpkin-y goodness.

Preparing the Cookie Dough Base

First things first, let’s get that oven preheating to 375 degrees F (190 degrees C). Grab your biggest mixing bowl for this part. You’re going to cream together the white sugar, that can of pumpkin puree, the shortening, and the vanilla extract. Use your electric mixer on medium speed until it all looks nice and light and thoroughly combined. It should be a lovely, smooth mixture. Then, in a separate bowl, whisk together your flour, baking soda, and cinnamon. This makes sure your leavening and spice are evenly distributed. Now, gradually add this dry mix to your pumpkin mixture, mixing until it’s just combined. Don’t go crazy overmixing here!

Incorporating the Chocolate Chips

Okay, time for the best part! Gently fold in those glorious semisweet chocolate chips. Make sure they’re spread throughout the dough so you get a little chocolatey surprise in every bite. Just fold them in until they’re evenly distributed. Remember, we don’t want to overmix at this stage, so a gentle hand is key!

Shaping and Baking Your Egg Free Chocolate Chip Pumpkin Cookies

Now for the fun part! Grab a baking sheet – no need to grease it, they won’t stick too badly. I like to use a teaspoon or a small cookie scoop to drop rounded spoonfuls of dough onto the sheet. Leave a little space between them, maybe about an inch, because they will spread out a bit as they bake. Pop those sheets into your preheated oven. You’ll want to bake them for about 12 to 15 minutes. The edges should look set, and they might be slightly golden. It’s super important not to overbake them, or they’ll lose that perfect chewy texture we’re going for with these Egg Free Chocolate Chip Pumpkin Cookies!

Cooling and Enjoying Your Cookies

Once they’re done, let the cookies hang out on the baking sheet for a couple of minutes to firm up just a tiny bit. Then, carefully transfer them to a wire rack to cool completely. This step is crucial for getting that perfect chewy texture! Once they’re cool enough to handle (or, let’s be real, grab one while it’s still a little warm – I won’t tell!), dive in and enjoy your delicious homemade cookies!

Tips for Perfect Egg Free Chocolate Chip Pumpkin Cookies

Making these Egg Free Chocolate Chip Pumpkin Cookies is pretty forgiving, but a few little tricks can really make them shine! Here are some things I’ve learned along the way to get them just right every single time.

• Measure Flour Like a Pro: Seriously, don’t just scoop your flour straight from the bag with your measuring cup! That packs it in too much. Spoon the flour into your cup and then level it off with a straight edge, like the back of a knife. This keeps your cookies from turning out too dense.
• Don’t Overmix the Dough: Once you add the flour, mix until it’s *just* combined. A few streaks of flour are okay! Overmixing develops gluten, which can make your cookies tough instead of nice and chewy.
• Oven Variations Happen: Every oven is a little different! Keep an eye on your cookies during the last few minutes of baking. If they’re browning too fast, you can always tent them with foil. They’re done when the edges are set but the centers still look a tiny bit soft.
• Cookie Size Matters: Using a cookie scoop (about 1.5 tablespoons) helps ensure all your cookies are roughly the same size. This means they’ll bake more evenly, so you don’t have some burnt and some gooey.
• Room Temperature Ingredients: While not as critical as in some recipes, letting your shortening soften a bit makes creaming it with the sugar and pumpkin so much easier and creates a smoother base.

Frequently Asked Questions About Egg Free Chocolate Chip Pumpkin Cookies

Got questions about whipping up these yummy Egg Free Chocolate Chip Pumpkin Cookies? I’ve got you covered! It’s great that you’re thinking about substitutions and storage – that’s part of what makes baking fun and flexible. These little guys are perfect for fall baking, and I want to make sure you have all the info you need for success!

• Can I use a different type of flour for these egg free cookies?

  You know, all-purpose flour is what gives these cookies their perfect chewy texture. If you want to try a different flour, like whole wheat or a gluten-free blend, it might change things up a bit. Whole wheat can make them a little denser, and gluten-free blends might need a touch more moisture or a different binder. For the best results with this specific recipe, sticking to all-purpose is your safest bet!

• How should I store leftover egg free chocolate chip pumpkin cookies?

  Storing these cookies is super simple! Once they’ve cooled completely, pop them into an airtight container. They’ll stay nice and chewy at room temperature for about 3 days. If you have a few more than that, you can pop them in the fridge, and they’ll be good for up to a week, though they might get a tad firmer.

• What makes these pumpkin cookies “egg free”?

  That’s a great question! Usually, eggs act as a binder and help with leavening in cookies. In these pumpkin cookies, because we’re skipping the eggs, the combination of the pumpkin puree and the shortening does the heavy lifting. The pumpkin adds moisture and helps hold everything together, while the shortening contributes to that lovely tender texture. Plus, the baking soda gives them just enough lift without needing eggs!

Storage and Reheating Instructions for Your Pumpkin Cookies

So you’ve got these delicious Pumpkin Cookies, and you want to keep them tasting amazing, right? Or maybe you’ve got dough leftover and want to save it for another day. Don’t worry, keeping these cookies fresh is a breeze! Whether you’ve got a whole batch to store or just a few that managed to escape the cookie jar raid, here’s how to keep them tasting like they just came out of the oven.

Storage Method	Instructions
Room Temperature	Just pop them into an airtight container. They’ll stay wonderfully chewy and delicious for about 3 days. Make sure the container is sealed tight to keep that moisture in!
Refrigerator	If you need them to last a bit longer, the fridge is your friend. Store them in an airtight container for up to a week. They might get a little firmer, but that’s easily fixed!
Freezer (baked cookies)	Have a cookie craving that lasts? Wrap your cooled cookies tightly in plastic wrap, then tuck them into a freezer bag. They’ll keep their yummy taste for up to 3 months! Just thaw them on the counter when you’re ready for a treat.
Freezer (dough)	Got extra dough? Scoop out balls of cookie dough and freeze them on a baking sheet until solid. Then, transfer them to a freezer bag. You can bake them straight from frozen – just add a few extra minutes to the baking time. Easy peasy!

Estimated Nutritional Information for Egg Free Chocolate Chip Pumpkin Cookies

Just a heads-up, the nutritional info for these Egg Free Chocolate Chip Pumpkin Cookies is an estimate, okay? It can totally change depending on the exact brands of ingredients you use, like the shortening and chocolate chips. But this gives you a pretty good idea of what you’re working with per cookie.

Nutrient	Per Serving (1 cookie)
Calories	146
Fat	7g
Saturated Fat	2g
Trans Fat	0g
Cholesterol	0mg
Sodium	75mg
Carbohydrates	22g
Fiber	1g
Sugar	13g
Protein	2g

Print