Eggless Pumpkin Cake Cookies Food
MOM'S EASY EGGLESS PUMPKIN COOKIES
Make and share this mom's easy eggless pumpkin cookies recipe from Food.com.
Provided by g 25125
Categories Drop Cookies
Time 20m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream together sugars, shortening, and pumpkin.
- Stir in remaining ingredients.
- Bake at 350 degrees for approx 10 minutes.
CAKE-LIKE PUMPKIN COOKIES
We love to make these cookies as soon as the days get colder and the leaves start changing colors. (Happens pretty early here :-) They are moist, fluffy, and cake-like. We love em' as is but feel free to add chocolate chips or chopped nuts.
Provided by akgrown
Categories Dessert
Time 23m
Yield 3-4 dozen, 36-48 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening and sugar.
- Add rest of ingredients and mix well.
- Drop by spoonfuls on a greased cookie sheet. Bake at 350* for 8-10 minutes or until rim is lightly browned.
Nutrition Facts : Calories 155.6, Fat 6.2, SaturatedFat 1.6, Cholesterol 10.3, Sodium 210.2, Carbohydrate 23.5, Fiber 1, Sugar 11.8, Protein 2
EGGLESS PUMPKIN CAKE COOKIES
I adapted this from Best Pumpkin Cookies #185445 to be suitable for those with dairy, egg, and soy allergies. I changed it enough that it deserves its own entry. I highly advise getting a 1 ounce metal scoop (smaller than a normal ice cream scoop) to make large fluffy cookies. You'll never go back to using a spoon again! Adjust the spices to your taste (I find this combo mild, my husband likes to go easier on the allspice and nutmeg). Frost if desired after cooling.
Provided by subaruthie
Categories Drop Cookies
Time 45m
Yield 32 cookies, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Cream the margarine, sugar, and brown sugar together until well combined (this margarine will not cream to fluffy like butter, but aim for a uniform color instead).
- Add the pumpkin, egg replacer powder, and vanilla extract. Blend well (this will become slightly fluffy with a mottled color).
- Add the baking soda, baking powder, and spices. Blend well.
- Gradually add the flour, scraping down the edges of the bowl.
- Drop by 1 ounce scoops onto a baking sheet covered in parchment paper.
- Bake for 10-15 minutes, or until tops spring back when pressed and bottoms of cookies begin to brown.
- Frost if desired after cooling.
Nutrition Facts : Calories 181.2, Fat 5.9, SaturatedFat 1.2, Sodium 207, Carbohydrate 30.1, Fiber 0.8, Sugar 13.4, Protein 2.4
EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES
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.
Provided by Arlene Hansberger
Categories Fruits and Vegetables Vegetables Squash
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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 : Calories 145.6 calories, Carbohydrate 21.6 g, Fat 6.5 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 74.8 mg, Sugar 12.5 g
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