Updated: Apr 28
It's fall time, so it's time to pull out the Pumpkin Chocolate-Chip Cookies! Hooray!!!
Pumpkin Chocolate-Chip Cookies are my weakness and this fall cookie recipe is a family tradition in my house, a treat that tastes amazing and is so easy to make.
This recipe has only 3 ingredients and yields 28 medium size cookies.
1 box spice cake mix
1 can (15 oz) pumpkin puree
1 bag (16 oz) chocolate chips
Preheat the oven to 375 F/190 C.
Mix the dry cake mix and pumpkin puree together, keep mixing until there are no flour lumps in the dough.
Add the chocolate chips to your batter. Once fully mixed, scoop dough in generous tablespoons onto pre-greased baking sheets.
Bake for 12-13 minutes.
I prefer my cookies to be slightly underdone in the center when you take them out of the oven and lightly browned on the bottom. This will produce a softer, chewier cookie.
Remember that the pumpkin puree in these cookies retain their moisture so as they rest overnight, they will change their texture to be moister and more of a cake-like texture. I have always thought cookies taste better the next day.
You can use either milk chocolate chips for a sweeter flavor, or semi-sweet chocolate chips for a deeper chocolate flavor.
Let me know if you try this recipe and if you've experimented with any other variations, like adding frosting, pecans, or white chocolate chips.