Quick and simple. Easy and delicious. Chocolate and pumpkin. Who could ask for anything more?
My sister makes these wonderful pumpkin chip cookies. They are amazing. They are delicious. But alas they are not gluten free.
So I've had a real taste for these lately. Because it's October. And I'm suddenly hungry for anything pumpkin. What's a gluten free homemaker to do? Grab a box and a can out of her pantry - that's what!
SPH Gluten Free Pumpkin Chip Cookies
1 box Betty Crocker Gluten Free Chocolate Chip Cookie Mix, made per package instructions
1 cup pumpkin
Preheat oven to 350. Add pumpkin to cookie dough, stirring well to combine. Dough will be very soft. Drop by spoonful/scooperful onto greased or parchment-lined cookie sheet. Bake for about 12 minutes. Allow to cool completely before removing from cookie sheet. Try not to devour the whole batch before sharing with spouse, children, etc.
These are delicious just like this. Not too sweet, but very cake-like for a very dessert feel to them. However, if you really want to play around with them...
Add some pumpkin pie spice. No more than 1/2 teaspoon. Chocolate and spices go very well together. Want them sweeter? Dust with powdered sugar either before they cool (for more of a glaze effect), or after they cool. Or, before baking, roll them in cinnamon/sugar.
No pumpkin? Fool your kids and use either leftover baked squash or sweet potatoes.
This recipe linked to Very Good Recipes.