Easy Pumpkin Chocolate Chip Cookies
My Easy Pumpkin Chocolate Chip Cookies are are tender and moist and pack a delicious punch of pumpkin pie spice and chocolate.
Servings: 45 cookies
Ingredients
- 1 box yellow cake mix
- 2 teaspoons pumpkin pie spice
- 15 ounce can pumpkin puree
- ½ cup butter melted
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Sift together yellow cake mix and pumpkin pie spice. With an electric mixer, beat in pumpkin and melted butter.
- Gently fold in chocolate chips.
- Drop by rounded tablespoons (using a cookie scoop, preferably) onto prepared baking sheets.
- Bake in the preheated oven for 12-14 minutes, or until tops spring back when lightly pressed.
- Cool on the baking sheets for several minutes before transferring to wire racks to cool completely.
- Store in a airtight container for up to one week, or 3 months in the freezer.
Notes
Try dark or milk chocolate chips here. For Pinterest-worthy cookies, save some chips back to press into the tops of the cookies.
Room Temperature Storage: Once the cookies are completely cooled, you can store them in an airtight container or resealable plastic bag. They will stay fresh at room temperature for about 3-4 days.
Freezing: Cool completely, then store in an airtight container in the freezer for up to 3-4 months.
Nutrition
Serving: 1cookie | Calories: 79kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 104mg | Potassium: 25mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1540IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
