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    You are in: Home / Recipes / Eggless Pumpkin Cake Cookies Recipe
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    Eggless Pumpkin Cake Cookies

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    subaruthie's Note:

    I adapted this from Best Pumpkin Cookies #185445 to be suitable for those with dairy, egg, and soy allergies. I changed it enough that it deserves its own entry. I highly advise getting a 1 ounce metal scoop (smaller than a normal ice cream scoop) to make large fluffy cookies. You'll never go back to using a spoon again! Adjust the spices to your taste (I find this combo mild, my husband likes to go easier on the allspice and nutmeg). Frost if desired after cooling.

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    Serves: 16



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Cream the margarine, sugar, and brown sugar together until well combined (this margarine will not cream to fluffy like butter, but aim for a uniform color instead).
    3. 3
      Add the pumpkin, egg replacer powder, and vanilla extract. Blend well (this will become slightly fluffy with a mottled color).
    4. 4
      Add the baking soda, baking powder, and spices. Blend well.
    5. 5
      Gradually add the flour, scraping down the edges of the bowl.
    6. 6
      Drop by 1 ounce scoops onto a baking sheet covered in parchment paper.
    7. 7
      Bake for 10-15 minutes, or until tops spring back when pressed and bottoms of cookies begin to brown.
    8. 8
      Frost if desired after cooling.

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    Nutritional Facts for Eggless Pumpkin Cake Cookies

    Serving Size: 1 (74 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 181.2
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 207.0 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 0.8 g
    Sugars 13.3 g
    Protein 2.3 g

    The following items or measurements are not included:

    Ener-G Egg Substitute

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