Pumpkin Chocolate Chip Cake Mix Cookies

This is one of my favorite recipes! And it is really easy to make.

Preheat the oven to 350 degrees.

Dump the cake mix in a bowl. If it is lumpy, sift the cake mix. I promise it is worth it. You don’t want to bite down on a lump of dry cake mix. (Believe me, I’ve done it before.)

Add in the entire can of pumpkin. Keep mixing together until completely combined and smooth. Dough should look like a thicker, softer ball of pumpkin.

Add semi-sweet chocolate chips. (Or if you’re like me, add 1 1/2 cup.) Mix until combined.

Grease a cookie sheet. Spoon cookie dough onto the cookie sheet. I use large tablespoons because I like large cookies. Yup, they’ll look all rough and scraggily, but they taste good!

Bake for 15 to 17 minutes. You’ll know they are done when you touch them and they bounce back a little bit.

Let cool on the baking sheet for 2 minutes, then transfer to waxed paper, tin foil, or the counter. Don’t put them on a cooling rack. They are too soft for that and they will fall right through.

Mmmm. Enjoy! Eat with milk, if you like that sort of thing. They definitely are rich enough! But a lady at the store told me that they are actually low-fat because you use pumpkin instead of oil and eggs. I don’t really care either way—they are delicious! (And EASY!)

Here is the recipe doubled:

* 2 boxes Spice Cake Mix (you can also use carrot cake)
* 1 – 29 oz can pumpkin
* 1 bag or 2 cups semi-sweet chocolate chips

Combine all ingredients. Bake at 350 degrees for 15 to 17 minutes.

Makes 70 large cookies or 96 small cookies.