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egg-free pumpkin chocolate chip cookies

(2 ratings)
edwardnortonfan avatar
Recipe by
Lillian Patterson
@edwardnortonfan
Big Rapids, MI

My cousin has a little boy who is allergic to eggs, but he loves cookies, so she is always on the lookout for good recipes that don't require eggs. The pumpkin replaces the eggs so the cookies turn out moist and stay that way even if someone forgets to replace the lid to the cookie jar! these cookies turn out bright orange and look very festive for autumn. This recipe is very forgiving! Even if the cookies get a little burnt, they still taste great! I made these for a bake sale at work almost a month ago and people are still raving about how good they were!

(2 ratings)
yield 6 -10
prep time 15 Min
cook time 20 Min

Ingredients For egg-free pumpkin chocolate chip cookies

  • 2 stick
    butter, softened
  • 1 c
    white sugar
  • 1 c
    brown sugar
  • 1 tsp
    vanilla
  • 1 Tbsp
    ground cinnamon
  • 1 tsp
    ground nutmeg
  • 1 can
    pumpkin puree, 14 ounce
  • 1 tsp
    baking soda
  • 4 c
    flour
  • 12 oz
    semi-sweet chocolate chips (1 regular bag)

How To Make egg-free pumpkin chocolate chip cookies

  • 1
    Cream together butter and sugars until well mixed. Add vanilla, cinnamon, and nutmeg. Add the pumpkin and stir well.
  • 2
    Stir in baking soda. Slowly add 4 cups flour, stirring to combine. Add chocolate chips and stir to combine.
  • 3
    Lightly grease 2 cookie sheets. Drop batter onto sheets with a spoon.
  • 4
    Bake at 375 for 15-20 minutes. check cookies after 15 minutes to ensure they aren't burning (cooking time depends on your oven but even a tad burnt, these taste amazing!)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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