About the Recipe
This is the easiest of all the recipes I've learned and so simple when in a time crunch. You can make them as big or little as you'd like but in this recipe I prefer to aim for two dozen so they are decent size but not too big. Also, I enjoy using the Lilly's no added sugar free chocolate chips.
Ingredients
One Spice cake box mix
One Can of Pumpkin Puree
1/2 cup to 3/4 cup chocolate chips
Preparation
Step 1
Preheat oven to 350 Fahrenheit Empty the Spice Mix into your mixing bowl, then add the Pumpkin Puree and mix very well. Pop the "flour" bubbles.
Step 2
Once thoroughly mixed, add as many chocolate chips as you'd like. 1/2 cup I find to be perfect for me but feel free to add more or add some mini and some regular sized chocolate chips.
Step 3
Using two large baking pans, place nonstick paper or cookie sheet mats to prevent from sticking to the pan. You could also spray the pans. I then use spoon out in about 1/4th to 1/3rd cup of the mixed dough per cookie and place on baking sheet pan about 1-2 inches apart.
Step 4
Once oven has reached 350 Degrees Fahrenheit, place one or both baking sheets (if they fit on the middle rack). Bake for 15-20 minutes depending on oven. I check with a toothpick to be sure they are cooked through.