Pumpkin-Chocolate Chip Cookies
Recipe from Betty Crocker

Betty Crocker® Gluten Free chocolate chip cookie mix, pumpkin and a pinch of spice bake into yummy homemade cookies.


Pumpkin-Chocolate Chip Cookies

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Servings: 36 cookies
Prep Time: 30 mins
Total Time: 1 hr
Related Categories: Chocolate Chip Cookies, Cookies, Pumpkin
 
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Ingredients
  • 3/4   cup
    canned pumpkin (not pumpkin pie mix)
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  • 1/4   cup
    butter, softened (not melted)
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  • 1   teaspoon
    vanilla
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  • 1  
    egg
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  • 1   box
    Betty Crocker® Gluten Free chocolate chip cookie mix (19 ounces)
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  • 1/2   cup
    raisins, if desired
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  • 1/4   teaspoon
    ground cinnamon
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  •  
    Powdered sugar, if desired
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Directions
1.
Heat oven to 350 degrees 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.
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.
Nutrition information
Calories 80 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 7g); Protein 0g. Daily Values: Vitamin A 15%; Vitamin C 0%; Calcium 0%; Iron 0%. Exchanges: 0 Starch; 1 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1/2 Fat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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