Egg Free Chocolate Chip Pumpkin Cookies recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 cups white sugar
1 cup shortening
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces semisweet chocolate chips

Nutrition Info

145.6 calories
carbohydrate: 21.6 g
cholesterol: : -
fat: 6.5 g
fiber: 1 g
protein: 1.5 g
saturatedFat: 2.4 g
servingSize: -
sodium: 74.8 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 -10 dozen

Recipe Note

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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