Description
Quick and easy fall dessert made with pantry ingredients.
Ingredients
Scale
- 1 box spice cake mix
- 15 oz canned pumpkin puree
- 12 oz miniature chocolate chips
Instructions
- Preheat the oven to 350° F, and line your baking sheets with parchment paper.
- Sift the cake mix into a large bowl.
- Add the can of pumpkin puree and stir well until moistened.
- Add remaining miniature chocolate chips and stir in well.
- Scoop the dough onto the baking sheets.
- Press reserved chocolate chips on top of each cookie, then smooth the top and sides if desired.
- Bake for 15-17 minutes until puffed and slightly firm.
- Cool completely on a wire rack, then serve.
- Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week.
Notes
- Use other flavors of cake mix if desired.
- Store cookies separated by parchment paper.
- Wrap well for freezing.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 137
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Pumpkin Chocolate Chip Cookies, Fall Dessert, Easy Cookies