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Eggless Soft Batch Pumpkin Chocolate Chip Cookies
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4.67 from 9 votes

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!
Prep Time10 mins
Cook Time13 mins
Course: Dessert
Keyword: chocolate chip cookies, chocolate chips, cookies, fall baking, pumpkin
Author: Kim Lange


  • 10 tablespoons unsalted butter softened, or vegan butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 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


  • 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 (¼ 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.


For this recipe, I made the smaller cookies, and they were delish!