The Easiest and Most Delicious Pumpkin Chocolate Chip Cookies
These cookies remind me of Halloween, which is right around the corner. I hope that you are as excited about it as I am. This recipe is super simple. It just takes 3 ingredients and is so yummy.
Ingredients:
1 box of spice cake mix
1 15 oz can of pumpkin
1 bag of chocolate chips
Any brand of spice cake mix will do. I did have a hard time finding it one fall, so I make sure that I always have a few boxes in my cupboards just in case. I like to stock up on them when they are on sale. They don’t go bad very quickly so it’s really not a big deal if you don’t use them right away. In fact, that’s the case with this whole recipe. It can all be made from things you store in your pantry.
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The larger cans of pumpkin are a better value, so if you have those on hand or would rather buy them you can double the recipe and use two boxes of cake mix, or you can just use half of the can and save the rest for something else.
Chocolate chips never stay in my house long enough, but I like to have some on hand to make cookies if I want to. I like the milk chocolate chips, but any kind you like would work just fine. Semi-sweet, or dark chocolate will both be good in these cookies.
Instructions:
The instructions are very straightforward. Empty the box of cake mix into a bowl and add the pumpkin. Mix together thoroughly. I suppose you could do this with an electric mixer if you wanted to, but I never bother because it’s very easy to do with just a mixing bowl and a spatula.
Once the cake mix and pumpkin are mixed together well add the chocolate chips. You really don’t need a whole bag, this makes very chocolate dense cookies, you could easily use half a bag or less. I recommend starting with a cup and adding more until it looks like about the right ratio for you.
The cookie dough this makes does not taste nearly as good as the cookies do. If you can try not to taste it before the cookies are baked, it’s safe because there are no raw eggs in it, but it is super disappointing compared to the cookies. I don’t know why. Just trust me here.
Spoon the cookies out onto a greased cookie sheet. You don’t need to leave a lot of room between them because they stay fairly close to the same shape when they’re baked (they don’t spread out much). You could try to make them nice neat little circles if you really wanted to, but this is difficult because the dough is so sticky. I just use two spoons and make small piles on the cookie sheet.
Bake:
Bake the cookies at 375 degrees for 8-15 minutes. I like my cookies to be just barley baked and then they firm up as they cool, so I bake them for the absolute minimum time for the bottoms to be cooked, which is about 8 minutes. I like them to still be super soft and gooey, but you can bake them longer and they will become more cake-like.
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Set the cookies aside to cool and enjoy them. Store any you don’t eat immediately in a cookie jar.
Recipe:
1 box spice cake mix
1 15 oz can pumpkin
Chocolate chips
Empty contents of spice cake mix into a mixing bowl. Add pumpkin and stir to combine. Add 1 cup of chocolate chips and stir gently. Add more chocolate chips until there seems to be enough.
Spoon cookie dough onto a greased cookie sheet and bake at 375 for 8-15 minutes. Remove cookies to a cooling rack and allow to cool. Enjoy!
Store remaining cookies in a cookie jar.
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