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.
One Spice cake box mix
One Can of Pumpkin Puree
1/2 cup to 3/4 cup chocolate chips
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.
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.
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.
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.