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Steps
1
Heat oven to 350°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.
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While we love the sweetness and texture that raisins bring to these cookies, you can easily switch up the flavor by trying dried cranberries or dried currants instead of raisins.
Store these delicious cookies in an airtight container. Gluten-free baked goods tend to dry out quickly!
Make clean-up a breeze by placing parchment paper over your cookie sheet before baking.
Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.