FR
Menu

Gluten-Free Pumpkin Chocolate Chip Cookies

  • Save Recipe
Gluten-Free Pumpkin Chocolate Chip Cookies
  • Prep 30 min
  • Total 60 min
  • Servings 36
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Betty Crocker™ gluten free chocolate chip cookie mix, pumpkin and a pinch of spice bake into yummy homemade cookies.
May 11, 2018

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

  • 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

  • Tip 1
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Substitution Dried currants or cranberries can be substituted for the raisins.

Nutrition Information

80 Calories, 2.5g Total Fat, 0g Protein, 2.5g Total Carbs, 7g Sugars

Nutrition Facts

Serving Size: 36 cookies
Calories
80
Total Fat
2.5g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
10mg
Sodium
80mg
Total Carbs
2.5g
Dietary Fiber
0g
Sugars
7g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved