Recipe by Arlene Hansberger
"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."
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1 (15 ounce) can
semisweet chocolate chips
Butter flavor Crisco shortening works great in this recipe. If you want a healthier cookie with more flavor, use half brown sugar and half white sugar, half whole wheat flour and half white flour, decreasing the shortening to 3/4 cup. For a spicier cookie that tastes more like pumpkin pie, use 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ginger (or just use 2 tsp pumpkin pie spice). Cream cheese frosting goes very nicely with these cookies, per suggestions from prior reviews. Thank you for a great eggless cookie recipe!!!
I didn't care for these. I think they would be much better without the cinnamon. They would also be good with the cinnamon but without the chocolate chips. It's the combination of the two together that I didn't like.
Thanks for a great recipe! My daughter is allergic to eggs and she loves this treat. I made it with half brown sugar and half white sugar for a chewier cookie, and also subsituted half of the recommended amount of shortening with margarine. They tasted great!! I left out the chocolate chips for half the batch and they were still delicious!!
I had no eggs in the house and wanted to make pumpkin cookies to send in my college daughter's Halloween care package so finding this recipe was serendipity! I made a few changes: I halved the recipe and substituted margarine for the shortening. I also added a half cup of toasted chopped walnuts and a half teasp. of nutmeg and a pinch of allspice. I chilled the batter while I cleaned the kitchen and then rolled the batter into balls. I rolled the balls in granulated sugar and then flattened them with a fork. Thanks for sharing this recipe with us Arlene!
Everyone that tried them loved these cookies. I also used pumpkin pie filling instead of the puree, half the cinnamon, 1c. white sugar, and 1c. brown sugar. It was also easier the second time around because I creamed the sugars and shortening first, then added the pumpkin a little bit at a time. Otherwise it was hard to mix and the pumpkin was so wet that it splashed a lot. It is a very fast and easy cookie to make from scratch. The first time I used chocolate chips, the second time I dressed it up for the holidays by dipping the tops in white chocolate and sprinkling with green edible glitter. They were very attractive and you get a bit of chocolate in each bite.
I love this recipe. I made some without chocolate chips and many with. I liked both however I added to teaspoons of pumpkin pie spice and less flour. I used 3 1/2 cups of floor instead of four because someone said they were a little floury. Let me tell you less flour really worked. Also I didn't have any shortening so I used butter instead. Well guess I changed alot but in the end they turned out great anyways.
For an egg free cookie this works great with coffee. It's kinda like pumpkin bread, but easier. The chocolate chips add a nice sweetness to the cookie. My toddler is allergic to eggs and picky to boot, but he LOVED these! He always wants "two more cookies". Make sure that you store them in an air tight container/cookie jar, as they will harden within a few hours. Thanks for the recipe!!!!
This is a fantastic recipe! My oldest daughter has multiple food allergies (egg included). I had been looking for a pumpkin chocolate chip cookie recipe, as my mother had lost hers (which had egg in it, of course). When I found this recipe, I was very excited! I did make a change to the recipe - used 1/2 c milk-free margarine and 1/2 c shortening. I also used part cinnamon and part pumpkin pie spice to jazz them up! The recipe made a ton of cookies! They were very soft (which was fine with us!) And, they froze very well! Both my kids (4 and 1) really liked these cookies, too!
* Percent Daily Values are based on a 2,000 calorie diet.
Egg Free Chocolate Chip Pumpkin Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 59
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