Pumpkin Chocolate Chip Cookies (With Cake Mix)
Easy, fluffy, soft pumpkin chocolate chip cookies recipe, homemade with simple ingredients (spice cake mix, pumpkin puree, pumpkin pie spice, mini chocolate chips).
Servings: 16 Cookies
Calories: 163kcal
Ingredients
- 1 Egg Large
- ¾ cup Pumpkin pie filling
- 1-2 teaspoon Pumpkin pie spice Omit if you are using spice cake mix
- 1 box Yellow cake mix Or spice cake mix or vanilla cake mix
- ¼ cup All-purpose flour Preferably sifted
- ½-3/4 cups Mini chocolate chips Semisweet, Adjust quantity according to your preference, I like to add only ½ cup
Instructions
- In a large mixing bowl, add egg, pumpkin pie filling, pumpkin pie spice and mix until smooth.
- Then, add cake mix, flour and mix until combined. Don't over-mix!
- Stir in mini chocolate chips until evenly distributed.
- Cover and chill dough in fridge for about 45 minutes to make it less sticky and easier to handle.
- Scoop out spoonfuls of the chilled dough and roll into rough ball shapes.
- Place them on a cookie tray, lined with parchment paper (not wax paper). Make sure they are spaced out because they will expand quite a bit while baking.
- Bake at 350 degrees F for 13-15 minutes or until edges are firm and golden brown but still slightly soft in the center.
- Remove tray from oven and let the cookies cool in the tray and then, enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days or stored in a sealed container in the fridge for up to 5 days.
Nutrition
Calories: 163kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 244mg | Potassium: 46mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1815IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg