Pumpkin Chocolate Chip Cookies
Category: Gluten Free Baking
Posted On 08/02/2009 20:28:22 by Grapevine
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NEW Betty Crocker® Gluten Free chocolate chip cookie mix, pumpkin and a pinch of spice bake into yummy homemade cookies. Prep Time: 30 min Total Time: 1 hour 0 min Makes: 36 cookies | 3/4 | cup canned pumpkin (not pumpkin pie mix) | | 1/4 | cup butter, softened (not melted) | | 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 ground cinnamon |
| Powdered sugar, if desired | #cimotifDiv a{ position: static; width: 100%; display: block; font:normal 11px Verdana; font-weight: normal; color: #005890; text-decoration: none;}#cimotifDiv a:visited{ position: static; width: 100%; display: block; font:normal 11px Verdana; font-weight: normal; color: #0068aa; text-decoration: none;}#cimotifDiv a:hover{ position: static; background-color : White; font:normal 11px Verdana; text-decoration: underline;}#cimotifDiv table{ position: static; width: auto; height: auto; margin: 0px 0px 0px 0px; border-collapse: separate; border: 0px solid #ffffff; }#cimotifDiv tr{ position: static; width: auto; height: auto; padding: 0px 0px; border-collapse: separate; border: 0px solid #ffffff; }#cimotifDiv td{ position: static; vertical-align: middle; color:#000000; padding: 0px 0px; border-collapse: separate; border: 0px solid #ffffff; }#cimotifDiv img{ position: static; border: 0px solid #ffffff; }#cimotifDivAlt a{ position: static; width: 100%; display: block; font:normal 11px Verdana; font-weight: normal; color: #005890; text-decoration: none;}#cimotifDivAlt a:visited{ position: static; width: 100%; display: block; font:normal 11px Verdana; font-weight: normal; color: #0068aa; text-decoration: none;}#cimotifDivAlt a:hover{ position: static; background-color : White; font:normal 11px Verdana; text-decoration: underline;}#cimotifDivAlt table{ position: static; width: auto; height: auto; margin: 0px 0px 0px 0px; border-collapse: separate; border: 0px solid #ffffff; }#cimotifDivAlt tr{ position: static; width: auto; height: auto; padding: 0px 0px; border-collapse: separate; border: 0px solid #ffffff; }#cimotifDivAlt td{ position: static; vertical-align: middle; color:#000000; padding: 0px 0px; border-collapse: separate; border: 0px solid #ffffff; }#cimotifDivAlt img{ position: static; border: 0px solid #ffffff; } | 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. | | Cooking Gluten Free? | | Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. | | Substitution | | Dried currants or cranberries can be substituted for the raisins. | Nutrition Information: 1 Cookie: Calories 80 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 13g (Dietary Fiber g, Sugars 7g); Protein g Percent Daily Value*: Vitamin A 15%; Vitamin C %; Calcium %; Iron % Exchanges: 1 Other Carbohydrate; Vegetable; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
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