Pumpkin–Chocolate Chip Cookies
[ Prep Time: 30 Minutes | Start to Finish: 1 Hour | 3 dozen cookies ]
- ¾ cup canned pumpkin (not pumpkin pie mix)
- ¼ cup butter, softened
- 1 teaspoon gluten-free vanilla
- 1 egg
- 1 box Betty Crocker Gluten Free chocolate chip cookie mix
- ½ cup raisins, if desired
- ¼ teaspoon ground cinnamon
- Powdered sugar, if desired
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.
Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
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.
1 Cookie: Calories 80 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 0g Exchanges: 1 Other Carbohydrate, ½ Fat Carbohydrate Choices: 1
Dried currants or cranberries can be substituted for the raisins.