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Egg Free Chocolate Chip Pumpkin Cookies
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Eggless cookie recipe that is moist and freezer-friendly.
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 the oven to 375°F (190°C) for the perfect baking temperature.
- Combine the sugar, shortening, pumpkin, and vanilla and mix until creamy and fully incorporated.
- Combine the flour, baking soda, and ground cinnamon. Fold the flour mixture into the creamed mixture until well incorporated. Gently mix in the chocolate chips.
- Spoon teaspoonfuls of dough onto a baking sheet. Bake at 375°F (190°C) for 12-15 minutes, or until firm. Allow cookies to cool on a wire rack.
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