Egg Free Pumpkin Chocolate Chip Cookies

Total Time
Prep 15 mins
Cook 15 mins

These are my signature cookies! I got the recipe from a couple of years ago, and it has been a favorite ever since! Don't let the egg free part throw you. These cookies are moist, puffy, and delicious!

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Cream the sugar, shortening, pumpkin, and vanilla together.
  3. Mix until light and well combined.
  4. Mix the flour, baking soda, and ground cinnamon.
  5. Stir the flour mixture into the creamed mixture.
  6. Mix until combined.
  7. Stir in the chocolate chips.
  8. Drop by rounded teaspoons onto an ungreased cookie sheet.
  9. Bake at 375° for 12-15 minutes or until set.
  10. Let cookies cool on a rack.


Most Helpful

I made these cookies with white chocolate chunks. The last part of the batter didn't have any chunks left, so I added some chocolate chips just to see how they tasted. I liked the white chocolate better. Next time I might try them with half brown sugar. I cooked the last batch for only 10 minutes instead of 12 and thought those turned out the best. This recipe makes 105 cookies using a small scoop, so next time I'll halve the recipe. Overall, a really good dairy-free cookie recipe! Thanks! Update: I made these again with light olive oil instead of shortening and added 1/4 tsp ground ginger and cooked them for only 10 minutes and they are delicious!

elainegl January 01, 2004

Thank you for this recipe! My son is highly allergic to dairy & eggs, but loves helping out in the kitchen. We used dairy-free choc. chips, and had a lot of fun making them together :)

Effis November 16, 2010

Great pumpkin recipe and not too sweet! I think these would look nice if using a cookie press for decorative shapes then dip half of the cookie in melted white chocolate rather than folding in the chips into the cookie dough.

Stacia Hayes March 10, 2004

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