Easiest Pumpkin Cookies Ever

By Leah

When it comes to food prep, I don't so much "cook" or "bake" as I "assemble" or "appreciatively consume what someone else has made for me." No matter how hard I concentrate on a recipe, I inevitably foul something up (e.g., put in a Tbsp instead of a tsp; use whole eggs instead of just egg whites; get bored and walk away and forget I was cooking something until the smoke detector reminds me), so most of the time it's just easier if I stay out of the kitchen and far away from food until it's on my plate.  

I do have a few specialties up my sleeve, though, and this is the time of year I break out my no-fail pumpkin cookies. I can't remember where the recipe came from, and although part of me thinks it might be Weight Watchers, another part of me thinks that's just the story I tell myself to make it okay to eat half a dozen in one sitting. It's perhaps the easiest recipe I know, and it will knock you down with deliciousness, so brace yourselves and maybe go stand next to a nice cushy pile of fallen leaves just in case. 

1 large can (29 oz.) of pumpkin filling
2 boxes of Spice Cake mix
2 cups of chocolate chips (milk, semisweet, or dark) 
nuts optional

Preheat oven to 350 degrees. Mix together ingredients until well blended. Drop onto parchment-lined cookie sheets by the spoonful. Baking time will depend on how big your "spoonfuls" are: 8-10 minutes for bite-sized cookies;15-20 minutes for cookies the size of your hand. (Guess which kind I make?) 

And that's it! The only way this could be easier is if I outsourced the mixing, but then what would be the point? (And who would lick the spatula?!)

 

Comments

[Shoe Lush]

I LOVE THESE! I also make them with spice cake mix and butterscotch chips, lemon cake mix and white chocolate chips and chocolate cake mix and chocolate chips. All varieties are divine!

(I use less chips though since the recipe I found called for that)

[Leah]

Butterscotch chips! I'd forgotten those even existed! (I told you I don't bake...)

So wait...you use those different cake mixes and chips in combination with the pumpkin filling?

[Belly Girl]

I love love love pumpkin chocolate chip cookies - I will definitely try these - what temp to put the oven to?

[Leah]

Doh! I set mine at 350. (Going back to add that to the post now.)

[Christina]

Ummm! Adding ingredents to grocery list now! Why not get the holiday weight gain going a little early this year?

[Amy]

I make a similar recipe, but instead of cookies, make bread or muffins. So good!
http://amygirl312.blogspot.com/2008/09/happy-autumn.html

[La Petite Chic]

I make the recipe that Amy mentioned above, but I'm definitely going to try the cookie version. Yum...!

[Shoe Lush]

Leah: yeah, I still use the pumpkin but just swap the mix/chips accordingly. I also use an ice cream scoop or disher (depending on where you bought it) so that they all come out exactly the same and cook evenly. They come out looking like muffin tops so that's what I call them.

I was totally surprised that with the lemon mix you couldn't taste the pumpkin at all but you couldn't; it was just lemony goodness!

[Kristie]

Ohhh! I must try this! I can use dairy-free chocolate chips and it's totally vegan!

[Jen]

Oh my god, I am all over these! Can't wait to make them.

[HollyLynne]

This recipe blows my mind. Must! Try!

[Heather]

MUST.MAKE.THOSE.NOW!!!!!!!!

[Natalie]

sounds delish!