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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."
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servings 146 cals
Original recipe yields 48 servings (8 -10 dozen)


  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
  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.
  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.

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Read all reviews 131
  1. 153 Ratings

Most helpful positive review

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 flou...

Most helpful critical review

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 togeth...

Most helpful
Most positive
Least positive

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 flou...

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 ...

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 r...

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 ar...

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 b...

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 pick...

Excellent cookie!I loved the ones without chocolate chips and my kids loved the ones with chips.I topped with cream cheese icing as well.This is a keeper.I just made these again and used 1 tsp o...

Woooo Hoooo, This is great! I was craving cookies today and when I started the basic base recipe for cookies, I then noticed I had no eggs, ugh!! Then I looked for a cookie recipe that did not r...

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 ...