Pumpkin Chocolate Chip Muffin Top Cookies

by Rachel Lacy

How many of you start dreaming of all things “pumpkin” once the calendar changes to September?

Pumpkin Chocolate Chip Muffin Top Cookies

 

It’s not just me right? Whew … ok.  Now, on to my fall obsession: Pumpkin Chocolate Chip Muffin Top Cookies.

I started making these last year when I spent several months obsessed with pumpkin.  I made Pumpkin Bread with Egg-Nog Cream Cheese Filling . . .  Slow Cooker Spicy Pumpkin Chili . . . and these amazing cookies.  Pumpkin overkill?  No such thing!

These cookies are light and cakey . . . spiced and pumpkiny . . . comforting and chocolatey.

It takes just a few minutes to whip them up thanks to using a spice cake mix.  Yup, yup.  I like quick and easy desserts, especially on game day.  I made them, most recently, last weekend while family and friends watched football in my living room.  Each time I pulled the pan from the oven, someone was there . . . waiting for fresh from the oven perfection.


5.0 from 1 reviews
Pumpkin Chocolate Chip Muffin Top Cookies
Recipe type: dessert
 
The worlds of cookies and muffins collide in this light, fall-inspired cookie.
Ingredients
  • 1 box of Spice Cake Mix
  • 1 15oz can of Pumpkin Puree (NOT pie filling)
  • 1 large Egg
  • 1 bag of Milk Chocolate Chip Cookies
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a mixing bowl, mix the cake mix and the pumpkin puree.
  3. Break open the egg and add it, folding it in till fully incorporated.
  4. Pour the chocolate chips into the mixture and carefully fold in.
  5. Line a cookie sheet with parchment paper.
  6. Using a spoon, portion out the dough onto the cookie sheet in 1-2 tablespoon sized portions, leaving 1-2 inches between each cookie.
  7. Place into the oven and bake for 9-12 minutes or until the tops of the cookies are springy and bounce back when touched.
  8. Remove the pan from the oven and cool slightly on a wire rack before removing the cookies off the pan and serving.
Notes
Best served the day they are made; can be stored in an air-tight container but, like with pumpkin quick breads, they will get slightly sticky from the moisture of the pumpkin puree.

 



Email Author    |    Website About Rachel Lacy

Rachel Lacy is the author of Following In My Shoes, where she blogs about Mommyhood, Family-Friendly Recipes and Bento Lunches, and Life in Texas. She is a lover of all things Coffee and Nutella.

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{ 2 comments… read them below or add one }

1 Crystal September 20, 2012 at 1:39 pm

I have a little issue with pumpkin – I’m completely addicted to it! Will definitely be trying this recipe. :)

Reply

2 Gluten Free Cakes September 27, 2012 at 10:11 am

Pumpkin seems to be sneaking it’s way into all kinds of great desserts lately

Reply

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