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Egg Free, Dairy Free Pumpkin Chocolate Chip Cookie

Egg Free, Dairy Free Pumpkin Chocolate Chip Cookies

These pumpkin cookies are so moist, they almost melt in your mouth.  I adapted this recipe from a family recipe for pumpkin chocolate chip cookies and my family thinks it tastes even better than the cookie recipe that used eggs.  The cookie is denser and more chewy. These are a great treat to bring to your next Halloween party or to your neighbors, family and friends. If you are in the mood for pumpkin or chocolate, you will not be disappointed!

Course Dessert
Keyword cookie, cookierecipe, pumpkin, pumpkinchocolatechip, pumpkincookie
Cook Time 10 minutes
Author Christine George

Ingredients

  • 1 cup sugar
  • 1/2 cup oil
  • 1 cup canned pumpkin (I use Libby's brand)
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips (Nestle Simply Delicious, or Enjoy Life mini chips)

*Option: 1/4-1/2 cup of water can be added to create a pumpkin cookie with a smoother, more rounded top. The cookies will be slightly less dense.

*Option: These can also be made with 1/2 a cup of chocolate chips, or no chocolate chips

Instructions

  1. Set oven to 375 Degrees.

  2. In a large bowl, mix sugar, oil, pumpkin and vanilla together.

  3. In a medium size bowl, use a whisk or a spoon to mix the dry ingredients (flour, salt, powder, soda, and cinnamon).

  4. Add dry ingredients to pumpkin mixture and blend until combined.  Do not over-mix.  Stir in chocolate chips.

  5. Using a small cookie scoop (or a spoonful of about 2 Tablespoons of dough), drop onto an un-greased cookie sheet or baking stone and bake for 10 minutes.  Let cool on pan for 5 minutes before moving to cooling rack.