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Egg Free Chocolate Chip Pumpkin Cookies

Egg Free Chocolate Chip Pumpkin Cookies

Arlene Hansberger

Arlene Hansberger

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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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

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.
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Reviews

Pina
72

Pina

10/22/2005

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 flour, decreasing the shortening to 3/4 cup. For a spicier cookie that tastes more like pumpkin pie, use 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ginger (or just use 2 tsp pumpkin pie spice). Cream cheese frosting goes very nicely with these cookies, per suggestions from prior reviews. Thank you for a great eggless cookie recipe!!!

CALISMOM
35

CALISMOM

10/25/2003

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 recommended amount of shortening with margarine. They tasted great!! I left out the chocolate chips for half the batch and they were still delicious!!

BREEZIE3
30

BREEZIE3

11/5/2003

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 recipe and substituted margarine for the shortening. I also added a half cup of toasted chopped walnuts and a half teasp. of nutmeg and a pinch of allspice. I chilled the batter while I cleaned the kitchen and then rolled the batter into balls. I rolled the balls in granulated sugar and then flattened them with a fork. Thanks for sharing this recipe with us Arlene!

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