Gluten Free Pumpkin Chocolate Cookies

Who doesn't love Pumpkin chocolate Chip cookie during fall?! I know I do!

Don't worry... they aren't really secret, the full recipe is below! Really the only prep you need to do is pull the butter from the fridge to soften and ..

and cook 'em and enjoy 'em!

These cookies taste even better once they have cooled down!

Gluten Free Chocolate Chip Cookies!

1 Cup canned pumpkin (not pumpkin pie mix)
1/4 Cup butter softened (not melted)
1 teaspoon vanilla
1 box (19oz) Betty Crocker Gluten Free Chocolate Chip cookie mix
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup chocolate chips (If you want more chocolate!)
Heat oven to 350 degrees. grease cookie sheet or cover with parchment paper.
mix pumpkin, butter, vanilla, cinnamon, and cloves in a large bowl. Stir in cookie mix. Should be a paste consistency, add more pumpkin if it is too dry.
Spoon onto a cookie sheet and bake for 13 minutes or until lightly browned. The more pumpkin you use the longer they need to be in the oven. My mom, Carol, put a whole can of pumpkin and they had to be in for 20 mins.

Just remember to enjoy them with a glass of milk! and a little surprise...

These cookies taste even better once they have cooled down!

Love always,