Egg Free Chocolate Chip Pumpkin Cookies

Egg Free Chocolate Chip Pumpkin Cookies

121

"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."

Ingredients

{{adjustedServings}} servings 146 cals
Serving size has been adjusted!

Original recipe yields 48 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
  3. Mix the flour, baking soda 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 sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

121
  1. 143 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Butter flavor Crisco shortening works great in this recipe. If you want a healthier cookie with more flavor, use half brown sugar and half white sugar, half whole wheat flour and half white flou...

Thanks for a great recipe! My daughter is allergic to eggs and she loves this treat. I made it with half brown sugar and half white sugar for a chewier cookie, and also subsituted half of the ...

I had no eggs in the house and wanted to make pumpkin cookies to send in my college daughter's Halloween care package so finding this recipe was serendipity! I made a few changes: I halved the r...