The temperatures may make you think otherwise, but it’s officially fall! And before maple flavored foods began increasing in number, there was pumpkin spice EVERYTHING during the fall for many years. I love pumpkin spice (shocker, I know). I even went to Starbucks on the first day of pumpkin spice season to get the new Pumpkin Cream Cold Foam Cold Brew (which you need to try)!
One of my go-to pumpkin spice treats is these pumpkin chocolate chip cookies. I’ve made them for years, and any time I need a quick fall dessert, I whip up a batch. They are super easy and only need three ingredients!
These are more of a cake-cookie (since one of the main ingredients is cake mix), but that makes them soft and pillowy. They melt in your mouth like a good piece of cake should. The spice cake mixes with the pumpkin to make pumpkin spice, no need to purchase extra spices.
Here is the recipe. Be warned, they are addictive, so you might want to go ahead and double the batch to make sure you have some left for yourself after you bring them to a gathering.
Pumpkin Chocolate Chip Cookies
1 Box Spice Cake Mix
1 15oz. Can Pumpkin (not pumpkin pie filling)
5oz. Dark Chocolate Morsels, about half of a bag (add more if you like them extra chocolatey)
Preheat oven to 350 degrees. In a bowl, combine the spice cake mix with the canned pumpkin. Once they are combined, add the chocolate chips. Scoop 4tsp (just over 1tbsp) of the mixture onto a cookie sheet. The mixture is very gooey and will not spread out like a typical cookie, so I suggest using a cookie scoop or a couple spoons to shape the cookies on the pan. Repeat until you fill the cookie sheet.
Bake at 350 for 15-17 minutes. The cookies will not brown on top, but will be firm on the outside when they are done. Transfer to a wire rack too cool. One batch makes about two dozen cookies.
Happy eating friends!
DChamp Eats 