Egg Free Chocolate Chip Pumpkin Cookies

April 8, 2021 Receipt Cake 0

Egg Free Chocolate Chip Pumpkin Cookies 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.

Ingredients

Original recipe yields 48 servings

The ingredient list now reflects the servings specified

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

Time Details

PREP :

COOK :

TOTAL :

SERVING : 48

YIELD : 8 -10 dozen

Step 1

Preheat oven to 375 degrees F (190 degrees C).

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Step 2

Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
Step 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.
Step 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.

Per Serving: 146 calories; protein 1.5g; carbohydrates 21.6g; fat 6.5g; sodium 74.8mg.