I posted a chocolate-peanut butter version here already. But this is the mama recipe. I found this recipe one day several years ago and have been making them frequently ever since. (I will eat ANYTHING made with pumpkin…especially in the fall!). When I was pregnant with Smith, I must have eaten a dozen a week during the fall. They’re so simple and the dough freezes beautifully. PLUS, as far as cookies go, they’re low in fat. A girl can’t ask for more than that, right?
1 box of spice cake mix
1 (15 oz) can pumpkin (I always use Libby’s)
1 tablespoon pumpkin pie spice (or use cinnamon)
1 cup chocolate chips
Preheat oven to 350 degrees
Line baking sheet with parchment paper.
Combine first 4 ingredients in a bowl with electric mixer. Stir in chocolate chips. Spoon 2 tablespoons of dough onto parchment for each cookie.
Bake 12 minutes.
They’re cake cookies, so don’t expect a “finished” looking cookie. They’re done though after 12 minutes.
I just really, really, really love these cookies. Really, really. I hope you do too.