1 cup butter, softened
1 cup white sugar
1 cup light brown sugar
1 (3.4 oz.) pkg. instant vanilla pudding mix
2 large eggs
1 tsp vanilla extract
1 ½ cups canned pumpkin puree
1 tsp xanthan gum
2 tsp baking soda
½ tsp salt
1 ¼ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ cup milk chocolate chips
1
Preheat the oven to 350°.
2
Spray cookie sheets with nonstick spray or line them with parchment paper. In a large mixing bowl whip the butter until smooth.
3
Beat in the white and brown sugars and dry pudding mix. Mix until the mixture is light and fluffy. Beat in the eggs 1 at a time. (If you want fluffy cookies, use a whisk attachment and beat for 3–4 minutes. If you want them flat, use a flat beater and mix just until the eggs are blended.)
4
Mix in the vanilla and pumpkin puree. Add the flour, xanthan gum, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
5
Stir in the chips.
6
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 13-15 minutes or until the cookies are browned around the edges.
CategoryDessert
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup light brown sugar
1 (3.4 oz.) pkg. instant vanilla pudding mix
2 large eggs
1 tsp vanilla extract
1 ½ cups canned pumpkin puree
1 tsp xanthan gum
2 tsp baking soda
½ tsp salt
1 ¼ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ cup milk chocolate chips
