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Gluten-Free Pumpkin Chocolate Chip Cookies
Gluten-Free Pumpkin Chocolate Chip Cookies
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Prep Time:
30 minutes
Total Time:
1 hour
Transform award-winning gluten-free cookie mix into soft, delicious pumpkin chocolate chip cookies by adding canned pumpkin, cinnamon, and powdered sugar. Perfect for fall, pair with spiced hot apple cider for a cozy treat.
Ingredients:
  • 1 egg
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup butter, softened (not melted)
  • 1 teaspoon vanilla
  • 1 box (19 oz) Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix
  • 1/2 cup raisins, if desired
  • 1/4 teaspoon ground cinnamon
  • Powdered sugar, if desired
Instructions:
  • Preheat the oven to 350°F and grease the cookie sheets with shortening.
  • Combine pumpkin, butter, vanilla, and egg in a large bowl until well mixed. Add cookie mix, raisins, and cinnamon, stirring until a soft dough forms. Using a rounded tablespoon, drop dough onto cookie sheets, spacing them 2 inches apart.
  • Bake for 10-12 minutes, or until center is barely indented and edges are golden brown. Remove from cookie sheet and let cool on a rack for 15 minutes. Dust with powdered sugar before serving.

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