Pumpkin Chocolate Chunk Cookies

Name: Pumpkin Chocolate Chunk Cookies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 30
Cuisine: Global
Ingredients: 118 milliliters butter or margarine, softened; 118 milliliters pumpkin butter; 473 milliliters bag (11.5 or 12 oz) semisweet chocolate chunks; 1 egg, slightly beaten; 0 teaspoons ground red pepper (cayenne); 1 Tbsp pumpkin pie spice; 1 pouch Betty sugar cookie mix; 2 teaspoons water

One portion of this dish contains about 1g of protein, 8g of fat, and a total of 97 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 30. Head to the store and pick up butter, betty sugar cookie mix, water, and a few other things to make it today. It is a good option if you're following a gluten free and fodmap friendly diet. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In large bowl, mix all ingredients except chocolate chunks until soft dough forms. Stir in chocolate chunks. Refrigerate 30 minutes.

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Chocolate Chunks

Dough

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Bowl

Heat oven to 350F. Onto ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.

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Dough

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Baking Sheet

Oven

Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes before serving.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven