Egg-Free Chocolate Chip Pumpkin Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, white sugar and pumpkin puree until light and fluffy.
3. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Slowly mix the dry ingredients into the wet ingredients.
5. Stir in the chocolate chips.
6. Drop spoonfuls of dough onto ungreased baking sheets.
7. Bake for 12 to 15 minutes in the preheated oven, or until the edges are lightly toasted.
8. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Pumpkin is a nutrient-dense fruit with many health benefits, including improved vision, skin health, and heart health.
• Chocolate chips are a great way to add sweetness and a bit of crunch to cookies.
• These egg-free chocolate chip pumpkin cookies are perfect for those with egg allergies.