Amazing 4 Dozen Egg Free Chocolate Chip Pumpkin Cookies

If you’re like me, the moment the air gets crisp, you start dreaming about pumpkin everything, but sometimes you just can’t deal with eggs, right? That’s why I’m absolutely thrilled to share my recipe for Egg Free Chocolate Chip Pumpkin Cookies. Welcome! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love, everything is made with heart and flavor.

I grew up watching my aunt bake massive batches of fall treats, but she always had trouble with texture when she tried to skip the eggs. After years of testing, I cracked the code for you! These cookies manage to be unbelievably soft, perfectly spiced, and packed with chocolate chips—all without a single egg. Seriously, these Egg Free Chocolate Chip Pumpkin Cookies are going to become your new favorite way to celebrate the season!

This recipe is so straightforward; you’ll have soft cookies cooling on the rack before you know it. Forget fussy ingredients; we are keeping this as simple and delicious as possible.

Gathering Your Ingredients for Egg Free Chocolate Chip Pumpkin Cookies

Listen, the success of any great cookie, especially our wonderful Egg Free Chocolate Chip Pumpkin Cookies, starts right here at the counter with your ingredients. Don’t rush this part! Because we aren’t using eggs as a binder, precision matters a little extra here to keep that softness we’re aiming for. When you measure, especially that flour, use the spoon-and-level method. Don’t just scoop the cup straight into the bag, or you’ll end up with dense, heavy cookies, and we don’t want that!

The pumpkin puree is the star, but you absolutely must grab pure pumpkin, not that pie filling stuff—that’s got too much extra sugar and spices already mixed in. We want control over our spice level! Get everything measured out before you even think about turning on the mixer. It makes the whole process so much smoother, trust me.

Essential Components for Your Egg Free Chocolate Chip Pumpkin Cookies

Here is exactly what you need to pull together these spectacular, eggless treats. Make sure you have these items ready to go!

• 2 cups white sugar
• 1 (15 ounce) can pumpkin puree (not pie filling!)
• 1 cup shortening
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 12 ounces semisweet chocolate chips

Equipment Needed for Perfect Egg Free Chocolate Chip Pumpkin Cookies

To make sure your Egg Free Chocolate Chip Pumpkin Cookies bake up perfectly soft and chewy, you need to have the right tools ready. Don’t worry, nothing too fancy here! You’ll definitely want a large mixing bowl for that big wet mixture. An electric mixer is a lifesaver when creaming the shortening and sugar, but you can manage with a sturdy hand mixer or even a strong arm and a wooden spoon if you’re feeling very motivated.

You’ll also need a separate medium bowl for the dry stuff, measuring cups and spoons, and of course, your baking sheets. Make sure those sheets are ready to go—you don’t need to grease them for this recipe, which is such a bonus!

Step-by-Step Instructions for Baking Egg Free Chocolate Chip Pumpkin Cookies

Alright, we’re past the prep work, and now the real fun begins! Making these Egg Free Chocolate Chip Pumpkin Cookies is surprisingly fast because we skip the whole egg-beating step. Just follow these steps closely, and you’ll have warm, spiced cookies in under an hour total. Remember, the key to this recipe is getting that wet base nice and fluffy before we add the pumpkin.

Preparing the Wet Mix

First things first, crank that oven up to 375 degrees F (190 degrees C) so it’s nice and hot when the dough is ready. Now, grab your big bowl. We need to cream together the white sugar and the shortening. This is where you build the foundation of texture, even without eggs! Beat them with your electric mixer until they look lighter in color and fluffy. It won’t look exactly like creaming butter, but you want it smooth and combined.

Next, add in that can of pumpkin puree and the vanilla extract. Mix that in well. Because we are using shortening instead of butter, this mixture might look a little different than your standard cookie dough base—it’ll be softer and maybe a bit more liquidy. That’s perfectly normal! Just mix until everything is incorporated and looks like a smooth, orange-y cream. Don’t overmix at this stage; we just want things combined before we move on to the flour.

Combining Dry Components

While your wet mix is chilling out for just a moment, switch over to your separate, medium bowl. This is where we combine all our dry powerhouses. Measure out your 4 cups of flour, the 2 teaspoons of baking soda (that’s our lift since we don’t have eggs!), and the 2 teaspoons of cinnamon. Give this a really good whisking. I mean it—whisk it until you can’t see any streaks of baking soda hiding in the flour. Thoroughly blending the dry ingredients now prevents those weird soapy bites later on.

Final Dough Assembly and Forming

Now we marry the two bowls! Slowly add the dry ingredients into your pumpkin mixture. You need to mix this gently. As soon as you see the flour streaks disappear, STOP mixing. Seriously, stop right there! Overmixing the flour is the fastest way to kill the softness in these Egg Free Chocolate Chip Pumpkin Cookies. We want tender cookies, not hockey pucks!

Once it’s *just* combined, it’s time for the chocolate chips. Gently fold those 12 ounces of chips in using a spatula. You want them evenly distributed, but don’t beat the dough up! The dough will be very soft—it’s more like a thick batter than a stiff dough, which is exactly what we want for that perfect soft texture. Drop the dough right by the teaspoonful onto your ungreased baking sheets. Try to keep them about two inches apart because they will spread just a little bit as they bake.

Baking Time and Cooling for Egg Free Chocolate Chip Pumpkin Cookies

Pop those sheets into your preheated 375 degrees F oven. Now, watch them closely! These Egg Free Chocolate Chip Pumpkin Cookies bake quickly because they are so moist. They usually take between 12 to 15 minutes. You’ll know they are done when the edges look set, but the centers should still look slightly soft. Don’t wait until they look completely dry on top!

Immediately transfer the cookies to wire racks to cool completely. This is crucial! If you try to move them too soon, they might crumble because they are so soft right out of the oven. Patience here guarantees you get those wonderfully soft, delicious results every single time!

Expert Tips for Your Best Egg Free Chocolate Chip Pumpkin Cookies

Even though this recipe for Egg Free Chocolate Chip Pumpkin Cookies is super simple, a couple of little tricks can take them from great to absolutely unforgettable. The biggest pitfall I see people run into is confusing puree and filling. Remember what I said—you need that straight pumpkin puree! Pie filling has gums and stabilizers that mess up the moisture balance we worked so hard to create.

Another thing to watch out for is that dough consistency. Since we’re skipping eggs, the dough is going to be very soft, almost like a thick batter. Resist the urge to add more flour just because it feels sticky! If you add too much flour to compensate, you’ll lose that signature melt-in-your-mouth texture that makes these Egg Free Chocolate Chip Pumpkin Cookies so beloved.

If you want an extra flavor kick, try adding just a tiny pinch of ground nutmeg or allspice to your dry ingredients mix. It really complements the cinnamon and the pumpkin beautifully without overpowering the chocolate chips. Trust me, these small adjustments make all the difference when you’re baking eggless treats! Baking eggless treats can sometimes require extra attention to spices.

Storing and Keeping Your Egg Free Chocolate Chip Pumpkin Cookies Fresh

The best part about these Egg Free Chocolate Chip Pumpkin Cookies is how long they stay soft! Because they are so moist, they actually hold up really well, but you still need to store them correctly. You must let them cool completely on the rack before you even think about stacking them. If you put warm cookies into a container, you’re basically steaming them, and that leads to soggy bottoms—yuck!

Once they are totally cool, layer them in an airtight container with sheets of wax paper or parchment paper between the layers. This keeps the chocolate chips from sticking together. They’ll stay fantastic at room temperature for about four or five days. If you need them to last longer, you can freeze them! Just wrap a batch tightly and they’ll be good for up to three months. When you want one, just let it thaw on the counter for about 15 minutes, or you can give them a quick 10-second zap in the microwave for that fresh-baked warmth. You’ll want to keep enjoying these Egg Free Chocolate Chip Pumpkin Cookies all season long! Pumpkin baked goods are always a seasonal favorite.

Common Questions About Egg Free Chocolate Chip Pumpkin Cookies

I get so many questions about these cookies, and I love helping everyone nail them! Since we’re dealing with an eggless recipe, people often wonder about binding and texture. Here are the top things I hear about making the best Egg Free Chocolate Chip Pumpkin Cookies.

Q1. Can I substitute the shortening for butter?
You certainly can try, but I highly recommend sticking to shortening here! Shortening has a higher fat content and stays solid at room temperature better than butter, which helps provide the structure that the eggs usually offer in baked goods. If you use butter, your Egg Free Chocolate Chip Pumpkin Cookies might spread too much and come out flatter.

Q2. What if my dough seems too wet to drop onto the sheet?
Don’t panic! Remember I said this dough is soft? If it feels truly unmanageable, you can chill the entire bowl of dough in the fridge for about 15 to 20 minutes. This firms up the shortening a bit. You can also use two spoons to scoop and drop, rather than trying to use your hands. This little trick keeps your pumpkin cookies soft while making them easier to handle.

Q3. Can I use pumpkin pie filling instead of puree?
Oh, definitely not! This is a huge mistake for these eggless cookies. Pumpkin pie filling already has sugar, water, and spices mixed in. Using it will completely throw off the ratios of sugar and moisture, resulting in cookies that are either too wet or too sweet. Always stick to 100% pure pumpkin puree for the best results!

Q4. Are these cookies suitable for freezing?
Yes! These chocolate chip pumpkin cookies freeze beautifully. Make sure they are completely cooled, then arrange them in a single layer in a freezer-safe bag or container, separated by parchment. They keep wonderfully for months.

Understanding the Nutritional Profile of These Cookies

Now, I always tell folks that baking is about love first, and nutrition second, especially when we’re talking about a rich treat like these Egg Free Chocolate Chip Pumpkin Cookies! I want to be super clear that these numbers are just estimates based on the ingredients I use. Since we aren’t using eggs, the cholesterol is zero, which is nice, but we still have sugar and fat here because, well, they are cookies!

When you look at the breakdown, remember that a serving size is just one cookie, and they yield about four dozen, so you get a lot of enjoyment out of this batch. Do your own calculations if you need precise counts, but enjoy them guilt-free knowing they are homemade! Nutritional information should always be taken as an estimate.

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