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Due to some of my children having allergies to egg - I have created this egg free chocolate chip pumpkins cookie recipe.   The cookies are a very moist cookie and freeze well. We all tried these cookies and even my very picky 11 year old liked them. At first she said she didn’t want them when she saw me put pumpkin in it but the cookies went fast. They are cake like. I also used regular butter instead of the special butter it calls for.

Egg Free Chocolate Chip Pumpkin Cookies
2 cups sugar

1 cup margarine (Canoleo from Trader Joe’s works great.) : )

1 (15 ½ oz.) can solid pumpkin puree

2 teaspoons vanilla extract

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

12 ounces semisweet chocolate chips

1.. Preheat oven to 375 degrees F.

2.. Cream the sugar, margarine, pumpkin and vanilla together. Mix until light and well combined.

3.. Mix the four, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.

4.. Drop by teaspoons onto an ungreased baking sheet. Bake for 12 to 15 minutes or until set. Let cookies cool on a rack.