Egg Free Pumpkin Chocolate Chip Cookies

"These are my signature cookies! I got the recipe from Allrecipes.com 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!"
 
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photo by Kree6528 photo by Kree6528
photo by Kree6528
photo by Kree6528 photo by Kree6528
photo by elainegl photo by elainegl
Ready In:
30mins
Ingredients:
8
Yields:
6-8 dozen cookies
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ingredients

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directions

  • Preheat oven to 375°.
  • 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 rounded teaspoons onto an ungreased cookie sheet.
  • Bake at 375° for 12-15 minutes or until set.
  • Let cookies cool on a rack.

Questions & Replies

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Reviews

  1. elainegl
    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!
     
  2. Effis
    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 :)
     
  3. Stacia Hayes
    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.
     
  4. Tricia Lathan
    YUM!Just made these as part of a Thanksgiving feast. I used carob chips instead of chocolate, still REALLY GOOD!!
     
  5. len8mom
    I made these tonight on a whim. I used white chocolate chunks and they were so fabulous! The kids and I cannot stop eating them!
     
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Tweaks

  1. peanutprincesses
    My daughters love this! Since one child likes chocolate and the other doesnt, i had to make half with choc. chips and the other half with nothing. I did use pumpkin spice instead of cinnamon.
     
  2. lacrymaria_olor
    I used brown sugar instead of white and added a 1 tsp of ginger, 1/2 tsp allspice, and 1/2 tsp cloves... but they're amazing. So soft, so chewy, so easy to make, so tasty. Two thumbs up!
     
  3. elainegl
    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!
     
  4. Tricia Lathan
    YUM!Just made these as part of a Thanksgiving feast. I used carob chips instead of chocolate, still REALLY GOOD!!
     

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