Pumpkin Chocolate Chip Cookies

Updated: 4 days ago

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.

INGREDIENTS

  • 1 box spice cake mix

  • 1 can (15 oz) pumpkin puree

  • 1 bag (16 oz) chocolate chips


DIRECTIONS

  • 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.

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