Pumpkin chocolate chip cookies, easily made dairy-free and egg-free.
These are the perfect way to celebrate fall but are delicious anytime of the year!
If you find yourself with an open can of pumpkin to use up, this is your recipe.
Feel free to half the recipe if you just have 1/2 cup of pumpkin to use.
See instructions recipe below.
During the fall season, I buy up so many cans of pumpkin because there are so many yummy pumpkin treats to be made!
So back in 2011, the kids and I decided to try our hand at pumpkin chocolate chip cookies.
And hey, they turned out pretty darn good. Yay for sneaky fiber!
Plus, a sneaky vegetable. I’ll take it.
For our allergies back then, these cookies needed to be milk-free, egg-free, and nut-free.
I love how we could just substitute simple applesauce for the egg.
No fancy egg replacer needed.
Because of that, they come out of the oven still in the shape they went in.
They don’t spread so feel free to load up your cookie sheet and bake several at a time.
These are a nice soft cookie that toddlers gobble up.
But my now teenagers enjoy them, too.
Kind of like a muffin in a cookie, hope you like!
Here’s the recipe.
PUMPKIN CHOCOLATE CHIP COOKIES DAIRY & EGG FREE
Oven 350
Makes 36 Regular Size Cookies
Using a melon ball scoop instead of a cookie scoop will yield more cookies that are smaller. A great option for toddlers and portion control. Just lesson the bake time appropriately.
This recipe is also easily cut in half if you just have 1/2 cup of pumpkin left in an open can. Happens to me often.
INGREDIENTS
1 cup pumpkin pure (not full can)
1 cup sugar
1/2 cup oil
1 teaspoon vanilla extract
3 tablespoons applesauce or 1 egg
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 cup dairy-free chocolate chips
DIRECTIONS
Preheat oven to 350.
In a small bowl: combine 1 c. pumpkin puree, 1 c. sugar, 1/2 c. liquid baking oil, 1 tsp. vanilla extract, and 3 tbs. applesauce (or 1 egg).
In a large mixing bowl: whisk together 2 c. flour, 2 tsp. cinnamon, 1/2 tsp. salt, and 1 tsp. baking soda.
Pour the wet ingredients into the bowl of dry ingredients.
Fold in 1 c. dairy-free chocolate chips.
Drop the cookie dough onto a cookie sheet by the spoonful or use a cookie scoop (affiliate).
Bake at 350 degrees for approximately 10 minutes or until lightly brown and firm to the touch.
Delicious eaten warm out of the oven.
Or let them cool completely and store in an airtight container in the refrigerator for a few days.
Hope you enjoy these dairy-free and egg-free pumpkin chocolate chip cookies as much as we do!
This was originally posted in October 2011.
Elly
Thursday 15th of November 2018
We made these today and they taste amazing. My daughter was talking about pumpkin cookies and that she was sure she would like them. 😀 I remembered that you recently updated the recipe and a short time later she was able to confirm that she likes pumpkin cookies. 🍪
Jamie Kaufmann
Sunday 20th of January 2019
Yay, Elly! I'm so glad you all liked them! That's awesome.