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Pumpkin Chocolate Chip Muffin Top Cookies

October 21, 2014 by Rachel Lacy

This post may contain affiliate links. Read my disclosure policy here.

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How many of you start dreaming of all things “pumpkin” when the leaves start changing color? It’s not just me right? Whew … ok.  Now, on to my fall obsession: Pumpkin Chocolate Chip Muffin Top Cookies.

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.

pumpkin cake cookies

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Muffin Top Cookies

The worlds of cookies and muffins collide in this light, fall-inspired cookie.
4.63 from 8 votes
Print Pin Rate

Ingredients

  • 1 box of Spice Cake Mix
  • 1 15 oz can of Pumpkin Puree NOT pie filling
  • 1 large Egg
  • 1 bag of Milk Chocolate Chip Cookies

Instructions

  • Preheat your oven to 350 degrees.
  • In a mixing bowl, mix the cake mix and the pumpkin puree.
  • Break open the egg and add it, folding it in till fully incorporated.
  • Pour the chocolate chips into the mixture and carefully fold in.
  • Line a cookie sheet with parchment paper.
  • Using a spoon, portion out the dough onto the cookie sheet in 1-2 tablespoon sized portions, leaving 1-2 inches between each cookie.
  • Place into the oven and bake for 9-12 minutes or until the tops of the cookies are springy and bounce back when touched.
  • 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.

Written by Rachel Lacy and originally published here at 5 Minutes for Mom in September 2012.

 

Find More Fall Recipes

Here are more delicious fall recipes your family will love…

Gluten Free Pumpkin Bread

A scrumptious Gluten Free Pumpkin Bread recipe that is so fluffy and moist you won’t be able to tell it is gluten free. This recipe makes 3 mini loaves or one regular sized loaf. I set the serving size to 6 people (1/2 a mini loaf) for the nutrition calculation.

Pumpkin Pancake Hearts -- Dipping Sweetness

These unique little pancakes are light and delicate, and perfect for dipping in your favorite syrup.

Soft and Chewy Chocolate Chip Cookies

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Everything you need to know to make perfect chocolate chip cookies

Pumpkin Snickerdoodles

Cake-like snickerdoodles with a pumpkin taste.

Gingerbread Bundt Cake

This Gingerbread Bundt Cake is the perfect holiday dessert .
Gingerbread Bundt Cake

 

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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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16 Comments

  1. devon says

    December 8, 2014 at 4:57 pm

    Are you supposed to mix in the the cake mix dry? or do you mix it with the ingredients on the box first?

    Reply
  2. Nicole Dz says

    November 12, 2014 at 1:29 am

    5 stars
    Perfect little treat for fall! These look amazingly wonderful! My kids would eat these right up.

    Reply
  3. Thomas Murphy says

    November 12, 2014 at 12:29 am

    These look so good!

    Reply
  4. Jamie C says

    November 4, 2014 at 12:59 pm

    I’m a pumpkin addict. These look delicious! Thanks for sharing!!

    Reply
  5. Tram says

    October 28, 2014 at 1:51 am

    They look so good. Thank you for the recipe.

    Reply
  6. tammigirl says

    October 27, 2014 at 9:25 pm

    It’s pumkinpalooza around our house lately! These would fit right in!

    Reply
  7. Denise Taylor-Dennis says

    October 27, 2014 at 9:31 am

    5 stars
    These are right up my alley, I love anything pumpkin.

    Reply
  8. Kathy Stevenson says

    October 25, 2014 at 10:38 pm

    This looks yummy!

    Reply
  9. Meagan bs says

    October 24, 2014 at 10:36 am

    i love everything pumpkin this time of year, i bet these are awesome!

    Reply
  10. Barbara Montag says

    October 24, 2014 at 7:54 am

    5 stars
    These muffins look so good.
    And they must be moist with the pumpkin.
    thanks for the recipe.

    Reply
  11. Janet W. says

    October 22, 2014 at 10:48 am

    My grandsons LOVE muffin tops. It is the best part of a muffin. 🙂 These look delicious!

    Reply
  12. anne says

    October 22, 2014 at 10:30 am

    Absolutely delectable and appealing.

    Reply
  13. vickie couturier says

    October 22, 2014 at 9:41 am

    5 stars
    that looks so good

    Reply
  14. Barbara Montag says

    October 21, 2014 at 10:55 pm

    These cookies looks so good!
    Going to make them soon.
    thanks

    Reply
  15. Gluten Free Cakes says

    September 27, 2012 at 10:11 am

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

    Reply
  16. Crystal says

    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

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