3/4 c canned pumpkin ( not pumpkin pie mix)
1/4 c butter softened (not melted)
1 tsp gf vanilla
1 egg
1 box Betty Crocker Gluten Free Chocolate Chip Cookie mix
1/2 c raisins - if desired
1/4 tsp ground cinnamon
powdered sugar if desired
1. Heat oven to 350. Grease cookie sheets with shortening.
2. In large bowl, stir in pumpkin, butter, vanilla, and egg until blended. Stir in cookie mix, raisins, and cinnamon until soft dough forms. Drop by rounded tablespoonfuls 2 inches apart on cookie sheet.
3. Bake 10 - 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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