Dessertsbettycrocker4.1
Gluten-Free Pumpkin Chocolate Chip Cookies
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.
👥 36 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
📝 Preparation Steps
1
Heat oven to 350°F. Grease cookie sheets with shortening.
2
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.
vanilla1 teaspoonegg1
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 sheet to cooling rack. Cool completely, about ⏱️ 15 minutes. Sprinkle with powdered sugar.
Powdered sugar, if desired
Nutrition Facts
calories
80
fat Content
1/2
serving Size
1 Cookie
fiber Content
0 g
sugar Content
7 g
sodium Content
80 mg
protein Content
0 g
trans Fat Content
0 g
cholesterol Content
10 mg
carbohydrate Content
13 g
saturated Fat Content
1 1/2 g
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