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Easy Pumpkin Pie Cookies

What you need: 

1 (15 ounce) can pumpkin
1 cup non-hydrogenated shortening
1 cup sugar
1 egg equivalent, prepared (e.g., Ener-G Egg Replacer)
2 cups all-purpose white flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup nondairy chocolate chips

What you do: 

1. Preheat oven to 375 degrees F. Lightly oil baking sheets. Cream together (mix thoroughly by hand) pumpkin, shortening, and sugar. Mix in egg replacer.
2. Sift in dry ingredients (flour, baking soda, cinnamon, and salt) and mix again thoroughly. Fold in chocolate chips.
3. Drop heaping spoonfuls onto baking sheets. Bake approximately 30 minutes.
4. When done, let cool, then sit on paper towels to dry.
Enjoy! These cookies stay moist indefinitely!

Preparation Time: 
Cooking Time: 
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I tried making these last night and they turned out to be a disaster. I subbed applesauce and more pumpkin for the shortening. The consistency of these cookies was really gross. They were wet and chewy, but not in a good way. My husband and I each ate one and I'm pretty sure he only ate it to be nice. I ended up cramming them down the garbage disposal.


okay, so I just finished making these... I used half spelt flour and half white flour and flax "eggs", plus subbed applesauce for the shortening and added a bit of molasses.
So far, they're alright- rubbery, almost. Also, they stuck to my cookie sheet like you wouldn't believe, no matter how much I greased it! But the flavor is really good. I think next time I'll try half shortening and half applesauce.


First off, I halved this recipe. I only had so much REAL pumpkin left over from pie-making!

I also substituted applesauce for the shortening. I did not use any egg replacer.

These cookies are MARVELOUS! They taste amazing, and they are the closest consistency to a real cookie that I've had in vegan baking! These are not muffins! Just soft, chewy cookies! VERY close to traditional cookies! Awesome recipe! These WILL be made again!



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