Menu

Egg Free, Dairy Free Pumpkin Chocolate Chip Cookies

  • Egg Free, Dairy Free Pumpkin Chocolate Chip Cookie
  • Details
  • Leave a Comment
  • Related Items

I have to be careful when I make these cookies that I don’t eat them all myself. They are so incredibly moist and delicious. Pumpkin cookies are one of my favorite fall treats. It is perfect for fall when all of the pumpkin flavored muffins, pies, breads and cookies seem to be all the rage, but you can make them anytime of the year so long as you can find a can of pumpkin puree at the grocery store.

If you are making these, just be aware that your entire house will smell like pumpkin and cinnamon and you will not be able to resist them. You will entirely blow your diet and eat 8 cookies in one evening. Okay, maybe you won’t do that, but I did, so it is definitely possible that it could happen to you too. You have been warned.

Egg Free, Dairy Free Pumpkin Chocolate Chip Cookies

These pumpkin cookies are so moist, they almost melt in your mouth.  I adapted this recipe from a family recipe for pumpkin chocolate chip cookies and my family thinks it tastes even better than the cookie recipe that used eggs.  The cookie is denser and more chewy. These are a great treat to bring to your next Halloween party or to your neighbors, family and friends. If you are in the mood for pumpkin or chocolate, you will not be disappointed!

Course Dessert
Keyword cookie, cookierecipe, pumpkin, pumpkinchocolatechip, pumpkincookie
Cook Time 10 minutes
Author Christine George

Ingredients

  • 1 cup sugar
  • 1/2 cup oil
  • 1 cup canned pumpkin (I use Libby’s brand)
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips (Nestle Simply Delicious, or Enjoy Life mini chips)

*Option: 1/4-1/2 cup of water can be added to create a pumpkin cookie with a smoother, more rounded top. The cookies will be slightly less dense.

*Option: These can also be made with 1/2 a cup of chocolate chips, or no chocolate chips

Instructions

  1. Set oven to 375 Degrees.

  2. In a large bowl, mix sugar, oil, pumpkin and vanilla together.

  3. In a medium size bowl, use a whisk or a spoon to mix the dry ingredients (flour, salt, powder, soda, and cinnamon).

  4. Add dry ingredients to pumpkin mixture and blend until combined.  Do not over-mix.  Stir in chocolate chips.

  5. Using a small cookie scoop (or a spoonful of about 2 Tablespoons of dough), drop onto an un-greased cookie sheet or baking stone and bake for 10 minutes.  Let cool on pan for 5 minutes before moving to cooling rack.

Leave a Comment

Your email address will not be published. Required fields are marked *

25 Reasons OIT Changed Our Lives in 2019

25 Reasons

25 Reasons OIT Changed Our Lives in 2019 So much has changed for our family over the last year. We are doing things we never dreamed of before Oral Immuntherapy (OIT). The worry and anxiety …

Egg Free Chocolate Zucchini Muffins

Egg Free Chocolate Zucchini Muffins

It’s that time of year when the zucchini start coming from the garden in quantities and sizes that are impossible to consume! Of course we could share them with our friends, but once I started …

Egg Free French Toast

Egg Free French Toast

We happened to have some left over dairy free, egg free artisan white bread we found at a local bakery the day before, and decided to make it into French toast. I have used this …

Bowl of Dairy Free Zuppa Toscana

Dairy Free Zuppa Toscana

If you are a fan of sausage and potatoes, this soup is a must! It is a dairy free version of Olive Garden’s popular soup, Zuppa Toscana. This recipe is a perfect win for a …

Egg Free Maruchan Ramen Noodles

Maruchan Ramen Noodles

It is tricky to find egg free noodles at a grocery store. There are only a few brands like DeCecco and Garofalo, that I would feel comfortable buying. I would not have expected ramen noodles …