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Ingredients
| granulated sugar: 2 cups |
| multipurpose shortening: 1 cup |
| pumpkin puree: 1 15oz can |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 4 cups |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| semisweet chocolate chips: 0.75 lb |
Egg Free Pumpkin Chocolate Chip Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
7 serving(s)
Tags
- Preheat oven to 375°.
- 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 rounded teaspoons onto an ungreased cookie sheet.
- Bake at 375° for 12-15 minutes or until set.
- Let cookies cool on a rack.