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Madison Area Gluten Intolerance Chapter

Pumpkin Chocolate Chip Cookies #2

3/4 cup canned pumpkin
1/4 cup butter softened
1 teaspoon vanilla
1 egg
1 box (19 oz.) Betty Crocker Gluten Free Chocolate Chip Cookie Mix
1/2 cup raisins if desired
1/4 teaspoon cinnamon
Powdered sugar if desired

Preheat oven to 350. 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. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets. Bake 10-12 minutes or until edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool 15 minutes and sprinkle with powdered sugar.