Pumpkin-Chocolate Chip Cookies (Gluten Free)

Pumpkin-Chocolate Chip Cookies (Gluten Free)

Prep Time:
30 min
Start to Finish:
1 Hr
Servings:
3 dozen cookies
Print:
8.5 x 11 6 x 4

Ingredients

  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup butter, softened (not melted)
  • 1 teaspoon gluten-free vanilla
  • 1 egg
  • 1 box Betty Crocker® Gluten Free chocolate chip cookie mix
  • 1/2 cup raisins, if desired
  • 1/4 teaspoon ground cinnamon
  • Gluten-free powdered sugar, if desired

Directions

  1. 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.
  2. On cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  3. 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 sheets to cooling racks. Cool completely, about 15 minutes. Sprinkle with powdered sugar.

Additional Directions

Prep Guide and Tips:
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Nutritional Information Per Serving; 1 Cookie:

Calories:
80 
Calories From Fat:
25 
Total Fat:
2.5g 
Cholesterol:
10mg 
Sodium:
80mg 
Potassium:
15mg 
Protein:
0g 
Vitamin A:
15% 
Vitamin C:
0% 
Calcium:
0% 
Iron:
0%