Description
These soft, cake-like cookies are the ultimate solution for when you crave something cozy but lack the time for an elaborate baking marathon. By combining a box of spice cake mix with pure pumpkin puree and luscious semi-sweet chocolate chips, you can create a perfectly spiced autumn treat in under thirty minutes. It is a brilliant, foolproof recipe that takes the stress out of baking while delivering professional-tasting results every single time.
Ingredients
1 can (15 ounces) pure pumpkin puree (100% pumpkin, not pie filling)
1 box (approx. 15 ounces) spice cake mix
1 1/4 cups semi-sweet chocolate chips (divided)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, combine the pumpkin puree and the dry spice cake mix.
Stir the ingredients together until a uniform, soft dough forms, ensuring no dry spots remain.
Fold in 1 cup of the chocolate chips into the dough.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Top each cookie with a few of the remaining chocolate chips for an attractive presentation.
Bake for 12 to 15 minutes, or until the edges are set and tops are firm to the touch.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use 100% pure pumpkin puree rather than pumpkin pie filling to avoid excess sugars and spices. You can store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For a nuttier flavor, you could add crushed walnuts or pecans to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 18g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg