Moms Easy Eggless Pumpkin Cookies Food

EGGLESS PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
• Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, for 30 -45 seconds just to break it down a little. Add the white sugar and brown sugar; mix until just combined, about 1 - 2 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add chocolate chips and mix to distribute evenly.
• Reduce speed to low and add in flour mixture; mix until it resembles coarse crumbs. Add in pumpkin puree and vanilla; mix until the dough comes together, about 2 minutes.
• Divide the dough into 12 equal portions, about 60 g each. Form rustic balls of dough and place them on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days.
• Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
• Bake for 12 - 15 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

MOM'S EASY EGGLESS PUMPKIN COOKIES

Steps:

• Cream together sugars, shortening, and pumpkin.
• Stir in remaining ingredients.
• Bake at 350 degrees for approx 10 minutes.

EGGLESS PUMPKIN CAKE COOKIES

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.

EGG FREE PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• 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 rounded teaspoons onto an ungreased cookie sheet.
• Bake at 375° for 12-15 minutes or until set.
• Let cookies cool on a rack.

EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES

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.