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Kids and Allergies: Egg-free pumpkin molasses cookies

Submitted by on Thursday, 13 November 2008 2 Comments

This is another from my ancient Libby’s “Great Pumpkin Cookbook,” and a rare cookie recipe that was egg-free from the start.

I’d recommend using a stand mixer if you have one. The batter’s a little stiff for a hand mixer.

The dough freezes well, so double up the batch and save some to bake later. It’s also easy to work with — when he was only 4, Big Guy was able to cut out his own cookies and put them on the baking sheet without too much damage.

Pumpkin cookies

  • 1/4 c. shortening
  • 2/3 c. firmly packed brown sugar
  • 1/2 c. pumpkin
  • 3/4 c. light molasses
  • 3 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice

Cream shortening and sugar; stir in pumpkin and molasses. Combine dry ingredients and add to rest, a third at a time. Chill 2 to 3 hours.

On lightly floured surface, roll dough 1/8 inch thick. Place cookies on greased sheets; bake 8-10 minutes at 375 degrees. We added colored sugar to ours before baking.


Mine: The pumpkin taste was disappointingly weak. It reminded me more of a traditional molasses cookie, though crispy as opposed to soft. That could be because I used dark rather than light molasses. I might try cutting back on or eliminating some of the more overpowering spices next time, too.

Guys: They both liked it well enough, though it’s not something they routinely beg for.

More egg-free cookies

Copyright 2008 Debra Legg. All rights reserved.

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  • ParentingPink Mommy said:

    Wow! This looks fantastic! I’m going to have to try it! Especially if your “guys” like it :-)

  • Debra said:

    I think the main appeal for them is the “fun factor.” I have more cookie cutters than is legal in several states, plus they love sprinkling the sugar on each other AND on the cookies.

    Though they do like the taste, too!