Egg Free Chocolate Chip Pumpkin Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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I just love making this recipe for Halloween treats. Make any time of the year using canned pumpkin. They are so light, airy and delicious. 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:
1. Preheat oven to 375 degrees F.
2. Cream the sugar, shortening, pumpkin and vanilla together.
3. Mix until light and well combined.
4. Mix the flour, baking soda and ground cinnamon.
5. Stir the flour mixture into the creamed mixture.
6. Mix until combined.
7. Stir in the chocolate chips.
8. Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F for 12 to 15 minutes or until set.
9. Let cookies cool on a rack.
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