I was in the mood for something with a little pumpkin flavor. It needed to be more of a treat than a muffin. Something not too high in calories, but still enjoyable.
Weight watchers can count each cookie at 2.3 points.
Gluten Free Chocolate Chip Pumpkin Cookies Makes about 20 cookies
1/4 cup butter softened (or any butter substitute)
1/2 cup sugar
1 cup gluten free flour mix (Bob's Red Mill Gluten Free baking mix worked great)
1/2 cup canned pumpkin
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp xanthan gum (if using Pamela's gluten free baking mix don't add this ingredient)
1 egg (or egg replacer)
1/2 cup mini semi-sweet chocolate chips
(raisins, pecans, walnuts etc.... are other options)
Preheat oven to 375. Prepare baking sheets with parchment paper or a non-stick cooking spray.
In a large mixing bowl:
Cream together butter and sugar. Add egg or egg replacer, vanilla, and pumpkin. Mix well.
Stir in dry ingredients. Stir in chocolate chips or other options.
Drop by 1 1/2 Tbsp onto prepared baking sheets. Bake for 10 minutes or until set. Cool on wire racks.
Dough will appear thick and somewhat paste like before baking.