Eggless Pumpkin Cake Cookies Recipes

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.

PUMPKIN CAKE COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl, combine sugars and butter.
• Beat until fluffy.
• Mix in pumpkin, vanilla and egg.
• Blend in flour, baking powder, baking soda, cinnamon, salt and optional spices.
• Then stir in nuts if desired.
• Cookie dough will be soft.
• Drop by rounded teaspoonfuls 2-inches apart on silpat-lined cookie sheet.
• Bake 10-12 minutes or until cookies are no longer wet.
• Rounded tablespoonfuls bake 11-13 minutes.
• When you remove them from the oven, they may appear under baked, but they will continue to set up--don’t over bake.
• Transfer to a wire rack and cool completely.
• Cool hot sheets between batches.