The Pioneer Woman Tasty Kitchen
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Pumpkin Chocolate Chip Cake Mix Cookies

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

These are easy pumpkin cookies with only three ingredients. And they are yummy!

Ingredients

  • 1 box (18 Oz.) Spice Or Carrot Cake Mix
  • 15 ounces, weight Canned Pumpkin (1 Small Can)
  • 1 cup Semi-Sweet Chocolate Chips

Preparation

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.

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3 Reviews

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amandaprasuhn on 9.8.2011

These were great! An unusual texture for cookies, but good!

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taralwelch on 10.19.2010

Holy smokes were these good!! Even my picky eaters loved these cookies. We’ve made them twice and I’ve only had the recipe for a week!

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maggiem on 10.14.2010

These were AMAZING and so easy! Well I guess I made it more complicated by pureeing the pumpkin myself (using one of Ree’s recipes!) I used yellow cake mix and just added cinnamon and ground cloves till it tasted right. Thanks for the recipe I will definitely be making this again!

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