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Pumpkin Spice Eggless Chocolate Chip Cookies - These are the best pumpkin Chocolate Chip Cookies! Crispy on the outside, chewy on the inside and have a punch of pumpkin spice! Gluten/dairy/egg free, vegan friendly and only 124 calories! | #Foodfaithfitness | #Glutenfree #Vegan #Dairyfree #Eggfree #Pumpkinspice

Pumpkin Spice Eggless Chocolate Chip Cookies

These Pumpkin Spice Eggless Chocolate Chip Cookies are crispy on the outside, chewy on the inside and have a punch of pumpkin! Gluten/dairy/egg free and vegan friendly!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Chilling 4 hours
Total Time 30 minutes
Servings 20 Cookies
Calories 124kcal
Author FoodFaithFitness


  • 1 3/4 Cup Oat flour (gluten free if needed - 193g)*
  • 1 Tbsp Pumpkin pie spice
  • 1 tsp Non-GMO Cornstarch
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 5 Tbsp Vegan butter, softened to room temperature
  • 1/2 Cup + 2 Tbsp Raw organic cane sugar
  • 5 Tbsp Coconut sugar, packed
  • 1/4 Cup Canned pumpkin puree
  • 2 Tbsp Water
  • 1 Tbsp Avocado oil (or another neutral flavored oil)
  • 2 tsp Baking powder
  • 1/3 Cup Enjoy Life Foods Dark Chocolate Morsels


  • In a medium bowl, combine the flour, pumpkin spice, cornstarch, baking soda and salt.
  • In a separate large bowl, beat together the butter and sugars using an electric hand mixer until creamy and combined. Add in the pumpkin and beat until well mixed.
  • In a separate small bowl, whisk together the water, oil and baking powder. Add it into the butter mixture and beat until just combined, about 30 seconds.
  • Add the flour mixture into the butter mixture and stir until well mixed. Stir in the chocolate chips. Your dough will be quite wet and sticky.
  • Cover and chill for at least 4 hours.
  • Pre-heat your oven to 350 degrees and line two cookie sheets with parchment or a silpat.
  • Scoop the dough into 1 Tbsp sized balls (I used a cookie scoop) and place on the pan.  Do not flatten them out at all. **
  • Bake until the top feels set and the edges JUST begin to darken, about 16-17 minutes.  Let cool completely on the pan (the set up a lot once cooled!)



*Please weigh your flour to ensure results
**If your oven isn't big enough for both trays at once, then leave the unbaked sheet in the fridge until ready to use to keep the dough cold.


Calories: 124kcal | Carbohydrates: 18g | Protein: 1.7g | Fat: 3g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 29.2mg | Potassium: 6.3mg | Fiber: 1.6g | Sugar: 10.6g | Vitamin A: 475IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.6mg