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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: 
Recipe Category: 


These were pretty yummy... I made them for Halloween with my sister... They were a huge hit at her work oh and add tons more cinnamon!


These were the best non-traditional choc chip cookies I have ever ever ever made/had.
My partner, queemy's daddy, claims that these are the best cookies he has had in his entire life.  That, considered he is basically the person who inspired the character of Cookie Monster, is saying a lot.


Who knew that the missing ingredient in chocolate chip cookies was pumpkin?? These are my new favorite cookies! 5 stars


these were some of the best cookies i've ever made! i used fresh cooked instead of canned pumpkin, so the pumpkin flavour was very slight...they tasted more like chocolate chip cookies than anything else but they were amazing.
i didn't have shortening or applesauce so i went with i_h8meat's revision and used 1/2 cup of vegetable oil and added a teeny bit more pumpkin and that seemed to work. i also added a 1/2 teaspoon of vanilla and a bit of nutmeg. i can't believe how fluffy they came out too, usually my vegan cookies don't rise at all.


;) As with all recipes-I took into consideration all the reviews for this recipe and in the end I went with adding about a cup of chocolate chips--this is good if you like chocolate--however if you like pumpkin more the added chocolate slightly masks the pumpkin in different bites.  Then I put in half the sugar ( I used evaporated cane sugar) and this was perfect...not too sweet and not too bland.  I also added more spices to give it a more pumpkin pie taste.  I put in 1 tsp. ginger, 1/2 tsp nutmeg, 1/2 ground clove ( in addition to the cinnamon) for a perfect pumpkin pie flavor.  I replaced all the oil with applesauce and used whole wheat pastry flour.  It definitely has a slightly leaning to moist cakey cookie vs. crispy but I like that better-- the taste with the added spices is more pumpkin pie.  Overall, I would make it again exactly the same but with only 3/4 cup chocolate chips for a more even cookie. 


i have a whole pumpkin ready now but just out of curiousity, do you think that you could use an actual squash instead? like the yellow kind....

I think as long as you've pureed it you can.


Amazing!  Although, I disagree with everyone on the chocolate chips bit.  I think a half a cup would have been fine, I used the full cup and it overpowered the pumpkin.

Also, I thought the walnut idea was brilliant because it definitely added the crunch to a much needed rainbow-cookie-style texture.

I think I added too much cloves/nutmeg because the cookie turned out a little spicier than expected.  So I suggest to go lightly on those particular spices.

Overall, like I said before, a wonderful cookie.  I'm definitely making this one again.


Since I heard the texture/consistency of these cookies might work better as muffins, I tried them as both.

I too used 1 cup of applesauce instead of the shortening, which may be why mine turned out kinda.....funny.  They didn't really rise and turn in to proper muffins, but they were kinda squishy for cookies, too.  Luckily, I love that texture, but a lot of people I know do not.

As standard-sized muffins (filled each cup 3/4 full), they required 36 minutes to get all the way done.  The cookies (dropped by heaping teaspoon) took about 25 minutes....still, the middles barely got to the point of being done without some over-chewifying of the outsides.  Perhaps a baking temp adjustment would help this?

Again, their texture/consistency is a little weird if you're a serious culinary snob, but if you like a chewy-and-somewhat-squishy cookie, these are yummy!


Wonderful looking recipe, but the 1 cup of shortening and 1 cup of sugar really stopped me.  So, I read through all the comments and then decided to use some of the substitutions.  And my cookie-muffins turned out delicious!

Here's what I did:
3/4 cup applesauce instead of the shortening
3/4 cup agave nectar instead of sugar
about 2-1/4 cups whole wheat flour instead of white
added cloves, nutmeg, allspice, and ginger
I used carob chips instead of chocolate

Baked for 20 minutes and they are delicious!!  The recipe made about 2-1/2 dozen for me

This was the first time I've used agave nectar as a sugar substitute, and it was perfect.


YUM!  LOVE these!

I had to modify this recipe to make it sugar free.  So, I used Fresh Pumpkin pureed, and then i added a little bit of sugar free brown sugar, and then squirted some agave nectar to complete the cup.  I used whole wheat flour instead of white flour.  I didn't put in any chocolate chips, but I topped these cookies with a few whole pecans before putting them into the oven.  They are SOOOO Good, I can't even tell they are vegan OR sugar free )  They were AWESOME I definitely recommend this recipe.  you can manipulate it to make it even yummier!



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