Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- In a large mixing bowl, combine the spice cake mix and pumpkin pie spice. Stir to combine.
- Add the pumpkin puree and mix with a wooden spoon or spatula until no dry cake mix remains. The dough will be thick and sticky.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten slightly using the bottom of a glass sprayed with cooking spray.
- Bake for 15–18 minutes, or until the edges are set and the tops look dry. Do not overbake—cookies should remain soft in the center.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Notes
Pro Tips:
• Use pure pumpkin puree, not pumpkin pie filling.
• Flatten cookies before baking to ensure even cooking.
• Don’t overmix—just stir until combined for tender cookies.
• Add a slice of bread in the storage container to keep cookies soft. Flavor Variations:
• Add cream cheese frosting for extra indulgence.
• Substitute white chocolate chips and dried cranberries for a festive twist.
• Fold in chopped nuts for added crunch.
• Use pure pumpkin puree, not pumpkin pie filling.
• Flatten cookies before baking to ensure even cooking.
• Don’t overmix—just stir until combined for tender cookies.
• Add a slice of bread in the storage container to keep cookies soft. Flavor Variations:
• Add cream cheese frosting for extra indulgence.
• Substitute white chocolate chips and dried cranberries for a festive twist.
• Fold in chopped nuts for added crunch.
