Gluten Free Pumpkin Chocolate Chip Cookies Recipes

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GLUTEN-FREE PUMPKIN CHOCOLATE CHIP COOKIES



Gluten-Free Pumpkin Chocolate Chip Cookies image

We love how easy it is to transform a box of our award-winning Betty Crocker™ Gluten Free chocolate chip cookie mix into soft and delicious gluten-free pumpkin chocolate chip cookies! This dough is simple to mix up with the help of our Betty Crocker™ gluten-free cookie mix, just add the canned pumpkin puree and cinnamon to dress up these cookies for fall. Dust with a sprinkle of powdered sugar to give them a little extra sweetness. Pair these seasonal cookies with a mug of spiced hot apple cider for a cozy way to welcome fall.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 8

3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter, softened (not melted)
1 teaspoon vanilla
1 egg
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

Steps:

  • Heat oven to 350°F. Grease cookie sheets with shortening.
  • In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
  • Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 7 g, TransFat 0 g

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