Egg-Free Pumpkin Spice Chocolate Chip Cookies
Indulge in a delectable fusion of autumnal flavors with these Egg-Free Pumpkin Spice Chocolate Chip Cookies. Perfectly moist, outrageously puffy, and irresistibly delicious, these cookies defy expectation with their egg-free composition. The subtle hint of cinnamon coupled with rich chocolate chips will have you reaching for more. Whether you cater to dietary needs or are simply looking for a unique take on classic cookies, this recipe has you covered for any occasion.
72
Servings
N/A
Calories
8
Ingredients
Ingredients
white sugar
2 cups (none)
shortening
1 cup (none)
pumpkin puree
15 ounces (1 can) (none)
vanilla extract
2 teaspoons (none)
all-purpose flour
4 cups (none)
baking soda
2 teaspoons (none)
ground cinnamon
2 teaspoons (none)
semi-sweet chocolate chips
3/4 pound (none)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, cream together the white sugar and shortening until smooth.
3
Add the pumpkin puree and vanilla extract to the sugar mixture, then beat until the mixture is light and creamy.
4
In a separate bowl, whisk together the all-purpose flour, baking soda, and ground cinnamon until well blended.
5
Gradually stir the dry flour mixture into the pumpkin mixture, mixing just until combined.
6
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
7
Using a tablespoon, drop rounded spoonfuls of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
8
Bake in the preheated oven for 12 to 15 minutes or until the cookies are set and lightly golden on the edges.
9
Remove from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these pumpkin spice chocolate chip cookies unique?
These cookies are unique because they are completely egg-free, yet remain incredibly moist and puffy by using pumpkin puree as a binding agent.
How many cookies does this recipe yield?
This recipe is designed to make a large batch of approximately 72 cookies.
What is the recommended oven temperature for baking?
The oven should be preheated to 375°F (190°C) for optimal results.
How long should the cookies bake?
Bake the cookies for 12 to 15 minutes, or until the edges are set and lightly golden.
Can I use pumpkin pie filling instead of pumpkin puree?
It is best to use 100% pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that may alter the texture and flavor of the recipe.
What type of fat is used in this recipe?
This recipe calls for 1 cup of shortening, which helps achieve the 'puffy' texture described.
Are these cookies suitable for those with egg allergies?
Yes, this recipe is specifically formulated to be egg-free.
What spices are included in the dough?
The recipe uses 2 teaspoons of ground cinnamon and 2 teaspoons of vanilla extract for a warm, autumnal flavor profile.
How much flour is required?
You will need 4 cups of all-purpose flour for this batch of cookies.
How much chocolate is in the recipe?
The recipe calls for 3/4 pound of semi-sweet chocolate chips.
Do I need to grease the cookie sheets?
No, the instructions specify using ungreased cookie sheets.
How should I portion the dough onto the baking sheet?
Use a tablespoon to drop rounded spoonfuls of dough onto the sheets.
How much space should be left between cookies?
Leave about 2 inches of space between each cookie to allow for spreading.
What is the first step in the mixing process?
Start by creaming together the 2 cups of white sugar and 1 cup of shortening until the mixture is smooth.
How do I incorporate the dry ingredients?
Whisk the flour, baking soda, and cinnamon in a separate bowl, then gradually stir them into the wet pumpkin mixture until just combined.
When should I add the chocolate chips?
The chocolate chips should be folded in last, after the wet and dry ingredients are combined.
Should the cookies be moved to a wire rack immediately?
Allow the cookies to cool on the baking sheets for a few minutes first before transferring them to wire racks to cool completely.
What is the texture of these cookies?
These cookies are described as outrageously puffy and moist.
How many ingredients are in this recipe?
There are 8 main ingredients: white sugar, shortening, pumpkin puree, vanilla, flour, baking soda, cinnamon, and chocolate chips.
What is the category of this recipe?
This recipe is categorized under Drop Cookies.
Is there any fiber or protein data available?
Specific nutritional data such as fiber, protein, and calories are not currently provided for this recipe.
Can I use butter instead of shortening?
While butter can be used, it may result in a flatter, crisper cookie compared to the puffy texture provided by shortening.
What size can of pumpkin is needed?
The recipe requires one 15-ounce can of pumpkin puree.
Does this recipe contain any brown sugar?
No, this specific version uses 2 cups of white sugar.
Is the baking soda essential?
Yes, 2 teaspoons of baking soda are used as the leavening agent to help the cookies rise.
What tags are associated with this recipe?
Tags include pumpkin, chocolate chip, egg-free, cookies, autumn, baking, and sweet.
Are the cookies soft or crunchy?
The presence of pumpkin puree ensures a very moist and soft texture rather than a crunchy one.
What kind of chocolate chips work best?
Semi-sweet chocolate chips are recommended to balance the sweetness of the pumpkin and sugar.
Can I add nuts to this recipe?
Yes, walnuts or pecans would make a great addition to the 'autumnal' flavor profile.
Is this a good recipe for holiday sharing?
Absolutely; with a yield of 72 cookies and a pumpkin spice flavor, it is perfect for large gatherings or autumn parties.