Thursday, October 21, 2010

Ridiculously Easy Pumpkin Chocolate Chip Cookies

I love pumpkin. Whether it's in pumpkin pie, pumpkin bread, pumpkin bars, pumpkin cheesecake, pumpkin gingerbread waffles, pumpkin cake, or these cookies, it always seems to hit the spot. I'll freely admit that I eat pumpkin treats all year round, but once fall hits and Halloween starts inching closer I can't think about much else (I only wish I was exaggerating). When a pumpkin craving hits and I don't have time to make anything labor-intensive, I like to whip these cookies up. There are 3 ingredients, and they can be mixed and in the oven in less than 5 minutes. This is the easiest, most fool-proof recipe I've ever made, and they couldn't be more delicious: moist, cakey, chocolatey and perfect every single time.

This time I even mixed things up and made some with cinnamon chips and butterscotch chips, as well as some with chocolate chips. They were all delicious and you better believe that I will be making these several times before winter comes!

Pumpkin Chocolate Chip Cookies
Makes 3 dozen cookies

1 can (15 oz.) pumpkin (not pumpkin pie filling, just plain old pumpkin puree)
1 (18.25 oz) spice cake mix
1 - 2 cups semi-sweet chocolate chips (or your favorite flavor)

Preheat oven to 350 degrees. Mix all ingredients (adjusting the amount of chocolate chips based on your personal taste). Drop by rounded tablespoonfuls onto greased baking pan, flatten slightly with back of spoon or fingers (otherwise they will be very round and puffy). Bake for 10 - 15 minutes (I used my 1 1/2 tablespoon cookie scoop and baked for 13 minutes and they were absolutely perfect). Enjoy!

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