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.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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

  • Mix the flour, baking soda 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 sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

Nutrition Facts

145.6 calories; protein 1.5g 3% DV; carbohydrates 21.6g 7% DV; fat 6.5g 10% DV; cholesterolmg; sodium 74.8mg 3% DV. Full Nutrition

Reviews (136)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2005
Butter flavor Crisco shortening works great in this recipe. If you want a healthier cookie with more flavor use half brown sugar and half white sugar half whole wheat flour and half white flour decreasing the shortening to 3/4 cup. For a spicier cookie that tastes more like pumpkin pie use 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground cloves and 1/4 tsp ginger (or just use 2 tsp pumpkin pie spice). Cream cheese frosting goes very nicely with these cookies per suggestions from prior reviews. Thank you for a great eggless cookie recipe!!! Read More
(76)

Most helpful critical review

Rating: 2 stars
09/21/2003
I didn't care for these. I think they would be much better without the cinnamon. They would also be good with the cinnamon but without the chocolate chips. It's the combination of the two together that I didn't like. Read More
(12)
159 Ratings
  • 5 star values: 106
  • 4 star values: 40
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/22/2005
Butter flavor Crisco shortening works great in this recipe. If you want a healthier cookie with more flavor use half brown sugar and half white sugar half whole wheat flour and half white flour decreasing the shortening to 3/4 cup. For a spicier cookie that tastes more like pumpkin pie use 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground cloves and 1/4 tsp ginger (or just use 2 tsp pumpkin pie spice). Cream cheese frosting goes very nicely with these cookies per suggestions from prior reviews. Thank you for a great eggless cookie recipe!!! Read More
(76)
Rating: 5 stars
10/25/2003
Thanks for a great recipe! My daughter is allergic to eggs and she loves this treat. I made it with half brown sugar and half white sugar for a chewier cookie and also subsituted half of the recommended amount of shortening with margarine. They tasted great!! I left out the chocolate chips for half the batch and they were still delicious!! Read More
(37)
Rating: 5 stars
11/05/2003
I had no eggs in the house and wanted to make pumpkin cookies to send in my college daughter's Halloween care package so finding this recipe was serendipity! I made a few changes: I halved the recipe and substituted margarine for the shortening. I also added a half cup of toasted chopped walnuts and a half teasp. of nutmeg and a pinch of allspice. I chilled the batter while I cleaned the kitchen and then rolled the batter into balls. I rolled the balls in granulated sugar and then flattened them with a fork. Thanks for sharing this recipe with us Arlene! Read More
(32)
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Rating: 5 stars
12/28/2005
Everyone that tried them loved these cookies. I also used pumpkin pie filling instead of the puree half the cinnamon 1c. white sugar and 1c. brown sugar. It was also easier the second time around because I creamed the sugars and shortening first then added the pumpkin a little bit at a time. Otherwise it was hard to mix and the pumpkin was so wet that it splashed a lot. It is a very fast and easy cookie to make from scratch. The first time I used chocolate chips the second time I dressed it up for the holidays by dipping the tops in white chocolate and sprinkling with green edible glitter. They were very attractive and you get a bit of chocolate in each bite. Read More
(23)
Rating: 5 stars
12/06/2005
I love this recipe. I made some without chocolate chips and many with. I liked both however I added to teaspoons of pumpkin pie spice and less flour. I used 3 1/2 cups of floor instead of four because someone said they were a little floury. Let me tell you less flour really worked. Also I didn't have any shortening so I used butter instead. Well guess I changed alot but in the end they turned out great anyways. Read More
(21)
Rating: 5 stars
09/28/2003
Excellent cookie!I loved the ones without chocolate chips and my kids loved the ones with chips.I topped with cream cheese icing as well.This is a keeper.I just made these again and used 1 tsp of pumpkin pie spice instead of 2 tsp cinnamon and they were even better. Read More
(14)
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Rating: 5 stars
12/18/2003
For an egg free cookie this works great with coffee. It's kinda like pumpkin bread but easier. The chocolate chips add a nice sweetness to the cookie. My toddler is allergic to eggs and picky to boot but he LOVED these! He always wants "two more cookies". Make sure that you store them in an air tight container/cookie jar as they will harden within a few hours. Thanks for the recipe!!!! Read More
(14)
Rating: 5 stars
01/03/2007
This is a fantastic recipe! My oldest daughter has multiple food allergies (egg included). I had been looking for a pumpkin chocolate chip cookie recipe as my mother had lost hers (which had egg in it of course). When I found this recipe I was very excited! I did make a change to the recipe - used 1/2 c milk-free margarine and 1/2 c shortening. I also used part cinnamon and part pumpkin pie spice to jazz them up! The recipe made a ton of cookies! They were very soft (which was fine with us!) And they froze very well! Both my kids (4 and 1) really liked these cookies too! Read More
(13)
Rating: 5 stars
01/07/2008
Woooo Hoooo This is great! I was craving cookies today and when I started the basic base recipe for cookies I then noticed I had no eggs ugh!! Then I looked for a cookie recipe that did not require eggs and BAM Here it is and just let me say these are very yummy I did like others by adding some extra ginger allspice cinnamon and fresh nutmeg I also just used some county crock spread instead of shortning. I also used a sugar coated fork to gently press down on the cookies. (also I did two batches with chopped walnuts on top mmmmm good) They came out so good I can't wait for my kids to get home from school for this tasty snack. I will so make this again and again...;) Read More
(13)
Rating: 2 stars
09/21/2003
I didn't care for these. I think they would be much better without the cinnamon. They would also be good with the cinnamon but without the chocolate chips. It's the combination of the two together that I didn't like. Read More
(12)