mom's easy eggless pumpkin cookies

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 36

Yield: 36.0 cookies

• 1 cup brown sugar
• 1 cup white sugar
• 1 cup shortening
• 2 cups pumpkin
• 1 teaspoon baking soda
• 3 1/2 cups flour
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 1 teaspoon baking powder
• 2 teaspoons allspice

Directions:

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

Reviews

[Chef #797810]

My son's daycare was looking for an eggless pumpkin cookie recipe (so my egg-allergic son could eat it, too). I did a search, and picked this one out since it had 4 good reviews. I do not bake hardly at all, so had to rely on the experience of others. The teacher made it today and said it came out better than some other pumpkin cookies she made with egg (mainly for comparison purposes). I got a chance to sample when I picked him up - and it was definitely the right choice!

[2bize]

Fantastic! I picked this for my one-year-old's November birthday treat since he is allergic to milk, soy, egg, and peanuts. I put the whole batter on a metal pizza pan and baked at 350 degrees Fahrenheit for 25 minutes (at negligible altitude) and got a DELICIOUS pumpkin-flavor, pizza-size muffin/cake. It was a hit with everyone and no allergic reactions! Huzzah! The leftovers will make yummy breakfast coffee cake.

[ShayLyne81]

These were a huge hit with my whole family and friends! I made them for my son who loves anything pumpkin, and I never have eggs in the house, so it seemed perfect! They were soft and cake like, and kept really well in a airtight container. The only changes I made was adding extra spices, i put in 2 tsp of cinnamon, and 1 tsp of nutmeg, just gave it more of the pumpkin pie flavor!