How do you make brown butter pumpkin chocolate chip cookies without eggs?

Eggs are usually used to bind ingredients in cookie recipes, but here, pumpkin puree works as a natural substitute. It provides both moisture and structure while keeping the cookies soft and fudgy. Simply replace the eggs with pumpkin puree, and you’ll never miss them.

What is the best substitute for eggs in gluten free pumpkin chocolate chip cookies?

While pumpkin puree is the best choice for this recipe, other common substitutes include flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water), chia eggs , applesauce, or aquafaba. Each offers binding power, but pumpkin puree blends seamlessly with the fall flavors of chocolate and spice.

Can you use regular butter instead of brown butter in pumpkin chocolate chip cookies?

Yes, you can use regular butter, but you’ll miss out on the nutty, caramel-like depth of flavor that brown butter provides. Regular butter will still give you soft and chewy cookies, but browning the butter takes them to a whole new level.

How do you make pumpkin chocolate chip cookies gluten free and egg free?

To make cookies both gluten free and egg free, use a gluten free flour blend in place of wheat flour, and let pumpkin puree act as the egg replacement. Together, these adjustments create a cookie that’s rich, chewy, and full of fall flavor—without gluten or eggs.

What is the difference between brown butter and regular butter in cookies?

Regular butter adds richness and moisture, but brown butter adds something more: nutty, toasted notes from the caramelized milk solids. This subtle change transforms ordinary pumpkin chocolate chip cookies into a bakery-quality treat.

Brown Butter Pumpkin Chocolate Chip Cookies – The Best Gluten Free & Egg Free Treat (2025)

Ingredients

Scale

140 g (1¼ sticks) unsalted butter

120 g (½ cup + 1½ tbsp) light brown sugar

70 g (¼ cup + 1½ tbsp) granulated or caster sugar

80 g (⅓ cup) pumpkin puree (not pumpkin pie filling)

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

220 g (1¾ cups + 1 tbsp) plain gluten free flour blend (without xanthan gum if possible)

1 tsp baking powder

½ tsp baking soda

½ tsp xanthan gum (omit if flour blend already contains it)

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

120 g (1 cup) pecan halves, roughly chopped (plus extra for topping)

70 g (2½ oz) dark chocolate, chopped (plus extra for topping)

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Instructions

1. Brown the butter: Cook butter over medium heat 6–8 minutes until amber, nutty, with brown specks. Cool until lukewarm.

2. Preheat oven: Adjust rack to middle, preheat to 350ºF (180ºC). Line 2 baking sheets with parchment.

3. Mix wet ingredients: Whisk cooled butter with brown sugar and white sugar. Add pumpkin puree and vanilla, whisk until fluffy.

4. Mix dry ingredients: Whisk gluten free flour, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, nutmeg.

5. Combine: Fold dry mix into wet until smooth and sticky. Stir in pecans and chocolate.

6. Scoop dough: Use 3 tbsp scoop for 12 balls. Place 6 per sheet, 2 inches apart. Press extra pecans and chocolate on top.

7. Bake: Bake 12–14 minutes until edges golden but centers slightly soft. Bake longer if crisper cookies desired.

8. Cool & serve: Cool on tray 5–10 minutes, then transfer to wire rack. Serve warm or store once cooled.

Notes

Storage:

– Keep in airtight container up to 7 days at room temp.

– Freeze portioned dough balls up to 2 months; bake from frozen +2 min.

– Freeze baked cookies individually wrapped, reheat at 300ºF for 5 min.

Flavor Swaps:

– Try walnuts, white chocolate, or dried cranberries for variation.

Author: Aaron
Prep Time: 45 minutes
Cook Time: 12 minutes
Cuisine: Gluten Free, Egg Free