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Egg free chocolate chip pumpkin cookies

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Picture by: baking_queen

Recipe by: Arlene Hansberger

This is a wonderful recipe when there are no eggs in the house and you have to make cookies. They are a very moist cookie and freeze well.

Ready in 35 mins

Saved by 16 cook(s)

Ingredients

Serves: 48

400g caster sugar
250g butter
1 (400g) tin pumpkin puree
2 teaspoons vanilla extract
500g plain flour
2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
350g chocolate chips

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Preparation method

Prep: 20 mins | Cook: 15 mins

Preheat oven to 190 C / Gas 5.

Cream the sugar, butter, pumpkin and vanilla together. Mix until light and well combined.

Mix the flour, bicarb and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.

Drop by teaspoons onto an ungreased baking tray. Bake in the preheated oven for 12 to 15 minutes or until set. Let cookies cool on a rack.

Pumpkin puree

You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

Chocolate chip cookie video

Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

Provided by:Allrecipes

Last updated: 30 Oct 2011

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Just made this. Halved the doses in order to have less cookies, but as for the rest I followed the recipe word by word. The taste is very good, but the cookies stay moist and soft even once cooled, and are not crunchy at all. Pity for this. Anyway, a good recipe. Thanks!

Posted: 30 Oct 2011

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