How to Make Egg Free Chocolate Chip Pumpkin Cookies - A Step-by-Step Guide

These Egg Free Chocolate Chip Pumpkin Cookies are the perfect treat for anyone with egg allergies or looking to cut back on their egg consumption. Packed with pumpkin flavor and studded with delicious chocolate chips, these cookies are a must-have for pumpkin lovers. The best part? They're incredibly easy to make and require simple ingredients that you likely already have in your pantry. Whether you're baking for yourself or sharing with friends and family, these cookies are sure to be a hit....

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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

Information

  • Servings: 48
  • Yield: 8 to 10 - dozen

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
  • Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
  • 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.
  • Nutrition

    146 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Sodium: 75mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 2g
    • Vitamin C: 0mg
    • Calcium: 7mg
    • Iron: 1mg
    • Potassium: 56mg