Egg Free Chocolate Chip Pumpkin Cookies

4.6

(160)

137 Reviews

9 Photos

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.

Submitted by Arlene Hansberger

Updated on August 22, 2022

9

Servings:

48

Yield:

8 to 10 - dozen

Jump to Nutrition Facts

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

Directions

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 Facts (per serving)

146	Calories
7g	Fat
22g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 48
Calories 146
% Daily Value *
Total Fat 7g	8%
Saturated Fat 2g	12%
Sodium 75mg	3%
Total Carbohydrate 22g	8%
Dietary Fiber 1g	4%
Total Sugars 13g
Protein 2g	3%
Vitamin C 0mg	0%
Calcium 7mg	1%
Iron 1mg	4%
Potassium 56mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection