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Pumpkin Spice Cookie

Reviewed: Oct. 29, 2011
I have been making this for a couple of years now, and wanted to add a GLUTEN FREE option. I am sure there is probably one on here, but just in case...we used the can of pumpkin, one egg, gluten free spice cake mix that makes two 9-inch layers, and about half of a bag of mini chocolate chips. These came out BETTER than the original! We made them for a friend with sensitivity, and the gluten free mix is more expensive, but I WILL be making this again before I use the garden variety cake mix! Very flavorful, very spice-flavored, and had a nice crispish texture to the outside. No gummy results for us this time as we have had in the past. Baked them at 375 for about 12-13 minutes and they were WONDERFUL!
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