Eggless Soft Batch Pumpkin Chocolate Chip Cookies
Delectable, insane, spiced, soft-batch pumpkin chocolate chip cookies are pure "Pumpkin Nirvana". You won't want to miss out on these! No eggs required!
Servings: 12 Large Cookies
Calories:
Ingredients
- 10 tablespoons unsalted butter softened to room temperature, or vegan butter can be used
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup plus 1 tablespoon pumpkin puree
- 1 ½ teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup chocolate chips of choice Use dairy-free for vegan
Instructions
- Preheat the oven to 350 and line baking sheet with parchment paper.
- In a medium bowl, add butter and both sugars and beat with a mixer until light and fluffy.
- Add the vanilla and pumpkin and mix until combined.
- Add the pumpkin pie spice, cinnamon, flour, baking soda, baking powder and salt and beat until combined. Dough will be soft but scoopable.
- Fold in the chocolate chips until just incorporated.
- Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, about 2 inches apart. Press additional chocolate chips on top of cookie dough if desired.
- Bake larger cookies 13-15 minutes for large, 10-12 minutes for small and allow cookies to rest approximately two minutes before transferring to a wire rack to cool.
- Makes 1 dozen large or 2 dozen small cookies.
- Store cookies in air-tight container.
Notes
For this recipe, I made the smaller cookies, and they were delish!