The worlds of cookies and muffins collide in this light, fall-inspired cookie.
Ingredients
1box of Spice Cake Mix
1 15ozcan of Pumpkin PureeNOT pie filling
1large Egg
1bag 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.