Gluten-Free Easy Pumpkin Chocolate Chip Cookies

• 1 stick Unsalted Butter, melted
• 1 Tablespoon Vanilla
• 6 Tablespoons Canned Pumpkin
• 4 ounces, weight Cream Cheese
• 1 box (15 Oz. Size) Betty Crocker Gluten-Free Yellow Cake Mix
• 1-1/2 Tablespoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon
• 1 cup Chocolate Chips
• 3 Tablespoons Cinnamon For Coating
• 1 cup White Sugar For Coating

1. Preheat oven to 350 F.
2. In a large bowl, combine the melted butter, vanilla, pumpkin and cream cheese. Mix until combined. Add cake mix and spices and stir to combine. Fold in chocolate chips.
3. Roll dough into tablespoon size balls.
4. Combine the cinnamon and sugar in a small bowl, and roll the dough balls in it. Place cookie balls onto a parchment lined cookie sheet, spacing them an inch or two apart.
5. Bake at 350 F for 16-18 minutes.

butter, vanilla, pumpkin, weight cream cheese, pie spice, cinnamon, chocolate chips, cinnamon for, white sugar

Taken from tastykitchen.com/recipes/desserts/gluten-free-easy-pumpkin-chocolate-chip-cookies-2/ (may not work)