Moms Easy Eggless Pumpkin Cookies Recipes

MOM'S EASY EGGLESS PUMPKIN COOKIES

mom's easy eggless pumpkin cookies image

Make and share this mom's easy eggless pumpkin cookies recipe from Food.com.

Provided by g 25125

Categories Drop Cookies

Time 20m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 10

Ingredients

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 cups pumpkin
1 teaspoon baking soda
3 1/2 cups flour
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon baking powder
2 teaspoons allspice

Steps:

Cream together sugars, shortening, and pumpkin.
Stir in remaining ingredients.
Bake at 350 degrees for approx 10 minutes.

EGGLESS PUMPKIN CHOCOLATE CHIP COOKIES

Eggless Pumpkin Chocolate Chip Cookies image

These Eggless Pumpkin Chocolate Chip Cookies are moist, chewy, and bursting with delightful pumpkin flavor and chocolate. They will become your new favorite pumpkin cookie!

Provided by Oriana Romero

Categories Dessert

Time 1h

Number Of Ingredients 11

Ingredients

1 1/2 cups (210 g) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (115 g) unsalted butter, (softened (1 stick))
1/4 cup + 2 tablespoons (75 g) granulated sugar
1/4 cup + 2 tablespoons (75 g) brown sugar
1 cup (200 g) semi-sweet or dark chocolate morsels
4 tablespoons (56 g) pure pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon (5 ml) pure vanilla extract

Steps:

Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, for 30 -45 seconds just to break it down a little. Add the white sugar and brown sugar; mix until just combined, about 1 - 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add chocolate chips and mix to distribute evenly.
Reduce speed to low and add in flour mixture; mix until it resembles coarse crumbs. Add in pumpkin puree and vanilla; mix until the dough comes together, about 2 minutes.
Divide the dough into 12 equal portions, about 60 g each. Form rustic balls of dough and place them on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days.
Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
Bake for 12 - 15 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 210 kcal, Carbohydrate 27 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 23 mg, Sodium 126 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 3 g, ServingSize 1 serving

EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES

Egg Free Chocolate Chip Pumpkin Cookies image

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.

Provided by Arlene Hansberger

Categories Fruits and Vegetables Vegetables Squash

Yield 48

Number Of Ingredients 8

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

Steps:

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 : Calories 145.6 calories, Carbohydrate 21.6 g, Fat 6.5 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 74.8 mg, Sugar 12.5 g

EGGLESS PUMPKIN CAKE COOKIES

Eggless Pumpkin Cake Cookies image

I adapted this from Best Pumpkin Cookies #185445 to be suitable for those with dairy, egg, and soy allergies. I changed it enough that it deserves its own entry. I highly advise getting a 1 ounce metal scoop (smaller than a normal ice cream scoop) to make large fluffy cookies. You'll never go back to using a spoon again! Adjust the spices to your taste (I find this combo mild, my husband likes to go easier on the allspice and nutmeg). Frost if desired after cooling.

Provided by subaruthie

Categories Drop Cookies

Time 45m

Yield 32 cookies, 16 serving(s)

Number Of Ingredients 14

Ingredients

1 cup margarine (Earth Balance Soy Free)
1/2 cup sugar
1/2 cup brown sugar, packed
1 (15 ounce) can pumpkin
1 tablespoon Ener-G Egg Substitute (egg replacer powder)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt
2 1/2 cups flour

Steps:

Preheat oven to 350 degrees F.
Cream the margarine, sugar, and brown sugar together until well combined (this margarine will not cream to fluffy like butter, but aim for a uniform color instead).
Add the pumpkin, egg replacer powder, and vanilla extract. Blend well (this will become slightly fluffy with a mottled color).
Add the baking soda, baking powder, and spices. Blend well.
Gradually add the flour, scraping down the edges of the bowl.
Drop by 1 ounce scoops onto a baking sheet covered in parchment paper.
Bake for 10-15 minutes, or until tops spring back when pressed and bottoms of cookies begin to brown.
Frost if desired after cooling.

Nutrition Facts : Calories 181.2, Fat 5.9, SaturatedFat 1.2, Sodium 207, Carbohydrate 30.1, Fiber 0.8, Sugar 13.4, Protein 2.4

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