Okay, here is my sharing about making pumpkin chocolate chip cookies without eggs:
So, the other day I was craving something sweet, and I remembered I had this can of pumpkin puree sitting in my pantry. I thought, “Why not try making some cookies?” But here’s the catch – I was fresh out of eggs. No problem! I decided to experiment a little and see if I could whip up some tasty pumpkin chocolate chip cookies without eggs.
First, I grabbed my mixing bowls and preheated the oven to 350°F (175°C). You gotta have that oven ready to go! Then, I started with the wet ingredients. I took one cup of that pumpkin puree and mixed it with half a cup of melted butter. I used unsalted butter, but you do you. Once that was nice and smooth, I added one cup of granulated sugar and half a cup of brown sugar. The brown sugar gives it that extra bit of chewiness, you know?

Next, I added a splash of vanilla extract – about one teaspoon. Then in a separate bowl, I combined all the dry ingredients: two and a half cups of all-purpose flour, one teaspoon of baking soda, a pinch of salt, and a generous sprinkle of pumpkin pie spice. I love that warm, cozy flavor it adds!
Slowly, I started adding the dry ingredients to the wet mixture, mixing until just combined. You don’t want to overmix it, or the cookies will be tough. Finally, it was time for the best part – the chocolate chips! I tossed in about one cup of semi-sweet chocolate chips. I mean, you can never have too many chocolate chips, right? But I only add semi-sweet chips.
- Pumpkin Puree: 1 cup
- Melted Butter: 1/2 cup
- Granulated Sugar: 1 cup
- Brown Sugar: 1/2 cup
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 1/2 cups
- Baking Soda: 1 teaspoon
- Salt: A pinch
- Pumpkin Pie Spice: A generous sprinkle
- Semi-Sweet Chocolate Chips: 1 cup
Once everything was mixed, I dropped spoonfuls of the dough onto a baking sheet lined with parchment paper. I made sure to leave some space between each cookie because they spread a bit while baking. Then, into the oven they went! They baked for about 12-15 minutes, until the edges were golden brown.
When they were done, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. And let me tell you, these cookies turned out amazing! They were soft, chewy, and full of that delicious pumpkin and chocolate flavor. And the best part? No eggs needed!
If you’re ever in a pinch and need a quick, easy, and delicious cookie recipe, give these a try. You won’t be disappointed! This is a really great experience. I have to share this experience with you guys!
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