Egg Free Chocolate Chip Pumpkin Cookies Recipe

Ingredients
<br>- 2 cups white sugar
<br>- 1 cup shortening
<br>- 1 (15 ounce) can pumpkin puree
<br>- 2 teaspoons vanilla extract
<br>- 4 cups all-purpose flour
<br>- 2 teaspoons baking soda
<br>- 2 teaspoons ground cinnamon
<br>- 12 ounces semisweet chocolate chips
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C).
<br>step 2: Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
<br>step 3: Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
<br>step 4: 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.
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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

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
step 3: Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
step 4: 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.

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