Fall gets me in the mood to start baking all the festive treats. These gluten free pumpkin chocolate chip cookies are not only easy to make, they’re delicious! I make them several times throughout the season. I don’t stick to a gluten free diet all the time (Hello, I’m Karis and I loveeee bread and carbs haha), but these are just really good so I continue to make them. I think whether you’re a gluten free person (by necessity or choice) or not, you would enjoy these.
A few notes before I share the recipe. Mine never come out of the oven as the prettiest of cookies, but who really cares what they look like as long as they taste good, right? I scoop my dough out in larger portions and they just turn out as big, yummy blobs and I’m just fine with that. Also, I didn’t have any eggs on hand when I made these this time so I used Egg Beaters and it worked just the same. Don’t ever be afraid to improvise when needed.
Gluten Free Pumpkin Chocolate Chip Cookies:
Ingredients:
- 1 box of Betty Crocker Gluten Free Chocolate Chip Cookie Mix
- 3/4 can of pumpkin purée
- 1/4 cup of butter
- 1 egg
- 1 tsp vanilla
- Dash of cinnamon or cinnamon sugar (optional)
Directions:
- Mix egg, butter, pumpkin, and vanilla.
- Add cookie mix and cinnamon (optional) and continue to mix all ingredients together to form a soft dough.
- Scoop onto cookie sheet and cook on 350 for 12-17 minutes depending on size of cookie.
- Serve and Enjoy!
Whether you’re a seasoned baker or a novice in the kitchen, I think this is a great treat for serving and consuming during the fall season. Videos and recipe is also saved to my “food” highlight on Instagram and you can find that here.
Bon Appétit. xoxo.
