Egg Free Chocolate Chip Pumpkin Cookies

Grandkid approved, great for baking lessons.

Per the other reviews I made quite a few changes to the recipe. I used butter instead of shortening, subbed half the white sugar for brown sugar, added a teaspoon of pumpkin pie spice, and omitted the chocolate chips. I used a 2 tablespoon cookie scoop and was able to make 48 cookies easily. 15 minutes in a 350 degree oven was perfect. When I tried them, they were good, but needed some more sweetness so I put a powdered sugar glaze on them with vanilla and pumpkin pie spice. They taste like a glazed pumpkin doughnut! Next time I'll try them with the chocolate chips and maybe some toasted pecans.

Subbed a lot of things as the baking supplies were getting low... Used about 3/4 cup sugar and made up the rest with maple syrup (1:1 sub); used mostly coconut oil mixed with palm oil (less than 1/2 palm); upped the pumpkin to a full pound by weight; and chopped up some chocolate pumpkin seed bark to mix with the chocolate chips. They are puffy cake-like cookies (I imagine if you'd like them chewier, reduce the baking soda by half and take out a few TBS of flour), but they smell great and my allergy child wholeheartedly approves!

A great pumpkin cookie recipe. I used a half teaspoon of ginger and nutmeg each in place of the second teaspoon of cinnamon. Come out great every time!

These were easy to make but were a little bland for me. The chocolate chips are the main flavoring. I also pressed each dough round down since they dont spread.