When you need to create cookies but do not have any eggs at home, try this recipe. They freeze well and are a wonderfully moist cookie.
| Servings: | 48 |
| Yield: | 8 to 10 – dozen |
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
Instructions
- 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.
Reviews
This recipe was very delicious and easy to make. I like the idea that the cookies are egg-free.
It’s really good, it tastes only like a chocolate chip cookie not pumpkin cookie. The baking and timing was perfect and cooked well.
Grandkid approved, great for baking lessons.
These are pretty good! I didn’t have pumpkin so I used canned yams. And I omitted cinnamon and used 50/50 chocolate chips and cinnamon chips.
Great recipe. I used soy butter (dairy allergy) and omitted the cinnamon as others suggested. I also went with half white sugar and half brown.
I made these and took to a dinner gathering and all who tried them really raved about them. I wanted to add raisins as I was making them, but decided not to deviate. Next time, I will be more creative – as I gained lots of good ideas from reading other reviews. 🙂
Awesome cookies! I did change the cinnamon to pumpkin pie spice as suggested by another review. Got rave reviews and request for more from my husbands coworkers! Will be making this again soon.
Per the other reviews I made quite a few changes to the recipe. I used butter instead of shortening, subbed half the white sugar for brown sugar, added a teaspoon of pumpkin pie spice, and omitted the chocolate chips. I used a 2 tablespoon cookie scoop and was able to make 48 cookies easily. 15 minutes in a 350 degree oven was perfect. When I tried them, they were good, but needed some more sweetness so I put a powdered sugar glaze on them with vanilla and pumpkin pie spice. They taste like a glazed pumpkin doughnut! Next time I’ll try them with the chocolate chips and maybe some toasted pecans.
I halved the recipe but thought it was too sweet. I will decrease the sugar next time. Also felt that the shortening didn’t give it enough depth. I will use margarine next time.
I wanted iced pumpkin cookies so took out the chocolate chips and changed the cinnamon to pumpkin spice. I also made a glaze with milk, icing sugar and a little pumpkin spice. My family loves them, both plain and with the icing. Definitely a repeat recipe.
I loved the fact that these cookies were so soft and fluffy. However I did do one thing different: I split the batter before adding in the chocolate chips and used raisins in half and chocolate chips in the other. Both were wonderful! Thank you for sharing your recipe.
These were awesome for someone who likes to sometimes sneak some cookie dough while baking. Instead of the 2 teaspoons of baking soda, maybe 1 or 1.5 would work better, there was a presence of that taste lingering in the cookies. I used butter instead of Crisco, and excluded and spices, doubled vanilla. The dough tastes funny, but the final cookie product was pretty darn awesome!
These are the best cookies! We call them little drops of heaven!!
Wanted to try them and they were good but the texture was a little cakey for my taste. The kiddos loved them for that I give it 5 stars
My family loves this recipe! My daughter is allergic to eggs and finding a soft, egg-free cookie recipe has been relatively difficult. These are perfect, though! I use half white sugar and half brown sugar and mini chocolate chips (I prefer the texture of mini chocolate chips in a soft cookie over larger, hard chocolate chunks). I also substitute whole wheat flour for all purpose flour and the cookies still come out soft and light. I like the flavor of butter flavor shortening better, too, but that is a personal preference.
I got hooked onto these cookies several years ago when my roommate made them. I have since taken over the pleasure of making them. The only thing I’m going to try next time is using butter instead of crisco to see if they still turn out just as tasty.
Subbed a lot of things as the baking supplies were getting low… Used about 3/4 cup sugar and made up the rest with maple syrup (1:1 sub); used mostly coconut oil mixed with palm oil (less than 1/2 palm); upped the pumpkin to a full pound by weight; and chopped up some chocolate pumpkin seed bark to mix with the chocolate chips. They are puffy cake-like cookies (I imagine if you’d like them chewier, reduce the baking soda by half and take out a few TBS of flour), but they smell great and my allergy child wholeheartedly approves!
As is, I’d give it 4 stars, since pumpkin + chocolate is not my thing. But I added cranberries and walnuts, and it was amazing. After baking, I tossed them in powdered sugar. I took them to a work party, and got rave reviews. Also yummy if you sub out half the butter for applesauce (bake a minute or two longer)
Excellent easy recipe. Also great with rice flour for gluten free option.
I was initially very skeptical of this recipe, but after I made it, I was definitely proven wrong. I needed to find an egg and peanut free recipe that all the children in our pre-school group could eat b/c I get tired of 2 or 3 kids always being left out. This recipe was a hit with ALL of the kids with exception to 1 (total 28 kids!). I did make a few changes: I used butter instead of shortening, added 1 tsp salt, added 1 tsp cloves, 1/4 tsp ginger and nutmeg, used 3 1/2 C flour instead of 4 and they turned out amazing. I will definitely be adding these to my cookie recipe rotation, especially during our fall season!
A great pumpkin cookie recipe. I used a half teaspoon of ginger and nutmeg each in place of the second teaspoon of cinnamon. Come out great every time!