Ingredients:
- Betty Crocker® Gluten Free Chocolate Chip Cookie Mix
- 3/4 cup of canned pumpkin
- 1/4 cup of butter (softened)
- 1 teaspoon gluten-free vanilla
- 1 egg
- 1/4 teaspoon ground cinnamon (optional)
- Heat oven to 350 degrees
- In bowl mix pumpkin, softened butter, vanilla, egg and cinnamon until well blended.
- Stir in gluten-free chocolate chip cookie mix
- Grease 9 x 11 pan with butter and pour mix into pan evenly
- Bake for 20 minutes or until fork comes out clean of center of pan. Let cool completely before cutting. Enjoy!
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