Egg free chocolate chip pumpkin cookies

    35 min

    This is a wonderful recipe when there are no eggs in the house and you have to make cookies. They are a very moist cookie and freeze well.

    151 people made this

    Serves: 48 

    • 400g caster sugar
    • 250g butter
    • 1 (400g) tin pumpkin puree
    • 2 teaspoons vanilla extract
    • 500g plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 350g chocolate chips

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5.
    2. Cream the sugar, butter, pumpkin and vanilla together. Mix until light and well combined.
    3. Mix the flour, bicarb and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
    4. Drop by teaspoons onto an ungreased baking tray. Bake in the preheated oven for 12 to 15 minutes or until set. Let cookies cool on a rack.

    Pumpkin puree

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

    Chocolate chip cookie video

    Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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    Reviews & ratings
    Average global rating:

    Reviews in English (136)


    Just made this. Halved the doses in order to have less cookies, but as for the rest I followed the recipe word by word. The taste is very good, but the cookies stay moist and soft even once cooled, and are not crunchy at all. Pity for this. Anyway, a good recipe. Thanks!  -  30 Oct 2011


    They were more like cake texture soft inside but I made some plain and some I added walnuts too The walnut ones absorbed the sugar more and seemed less sweet! Overall a great biscuit suitable for veggies and vegans and loved by all  -  05 Nov 2013


    I tried these when I ran out of eggs, lovely thanks.  -  28 Oct 2013