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Gluten-Free Pumpkin Chocolate Chip Cookies

gluten-free pumpkin chocolate chip cookies Dessert
Gluten-Free Pumpkin Chocolate Chip Cookies
  • Prep 30 min
  • Total 60 min
  • Servings 36
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Betty Crocker™ gluten free chocolate chip cookie mix, pumpkin and a pinch of spice bake into yummy homemade cookies. ...MORE + LESS -

Ingredients

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

Steps

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  • 1
    Heat oven to 350°F. Grease baking 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 baking sheets.
  • 3
    Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in centre and edges are golden brown. Immediately remove from baking sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with icing sugar.

Expert Tips

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Substitution Dried currants or cranberries can be substituted for the raisins.

Nutrition Information

Nutrition Facts

Serving Size: 36 cookies
Calories
80
% Daily Value
Total Fat
2.5
Saturated Fat
1.5
Trans Fat
0
Cholesterol
10
Sodium
80
Dietary Fiber
0
Sugars
7
Protein
0
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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