Egg-Free Chocolate Chip Pumpkin Cookies
Originally submitted by Arlene Hansberger and modified by Kaboose.com
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For those fond of fall, these moist, melt-in-your-mouth treats will fill the house with the sweet-smelling scents of baked pumpkin and chocolate amd are perfect for back-to-school snacks.
Ingredients
- 2 cups sugar
- 1 cup shortening
- 1 (15 ounce) can pumpkin (not pumpkin pie mix)
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 12 ounces semisweet chocolate chips
Cooking 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.
Nutrition Facts
Servings per Recipe: 48
Amount Per Serving
- calories: 146cal
- total fat: 6.5g
- cholesterol: 0mg
- sodium: 75mg
- carbohydrates: 21.6g
- fiber: 1g
- protein: 1.5g
Servings: 48
