Pumpkin and chocolate-you can't go wrong with that combo--and made without eggs!

Ginger Christensen shared 2 delicious pumpkin recipes that are egg free.


Easy Eggless Pumpkin Chocolate Chip Cookies
                                                           
1 box of spice cake mix
1 16 oz can of pumpkin
1 1/2 Cups chocolate chips

Mix all ingredients together and scoop onto a greased tray in cookie sized drops. The dough is thick.  Bake at 350 for 10-12 minutes or until done.




Pumpkin Bread (Eggless)

2 1/4 Cups unbleached all-purpose flour
1/1/3 Cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup canned plain pumpkin filling
1 tsp vanilla extract
1/4 cup vegetable oil
1/2 cup buttermilk
1 cup raisins (optional)
1 cup chopped nuts (optional)
* I usually omit the nuts and raisins and put in chocolate chips instead

Preheat oven to 350 and lightly butter loaf pan.  This is enough for one regular size loaf pan, but honestly it cooks a lot better if you do 2 smaller loaf pans instead.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and nutmeg; with a wooden spoon, mix slowly.  Add pumpkin, vanilla, oil, and buttermilk one at a time; stir until well combined.  Fold in raisins and nuts (or chocolate chips if using instead)

Pour into prepared pan(s) and bake for 40-50 minutes until golden brown or until toothpick inserted in center comes out clean.  

Remove from oven onto wire rack and cool 10 minutes in pan.  Turn out onto plate.