Betty Crocker® Gluten Free chocolate chip cookie mix, pumpkin and a pinch of spice bake into yummy homemade cookies.
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3/4
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cup canned pumpkin (not pumpkin pie mix)
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1/4
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cup butter, softened (not melted)
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1
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teaspoon vanilla
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1
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egg
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1
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box (19 oz) Betty Crocker™ Gluten Free chocolate chip cookie mix
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1/2
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cup raisins, if desired
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1/4
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teaspoon ground cinnamon
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-
Powdered sugar, if desired
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1
Heat oven to 350°F. Grease cookie sheets with shortening.
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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.
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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.
Expert Tips
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Dried currants or cranberries can be substituted for the raisins.
Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories
- 80
- Calories from Fat
- 25
% Daily Value
- Total Fat
- 2 1/2g
- 4%
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- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 80mg
- 3%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 13g
- 4%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 0g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.