Pumpkin Chocolate Chip Cookies
Ingredients
- 1 box Sun Flour Mills Pumpkin Cake Mix
- 3/4 cup dairy-free margarine or butter
- 2 large eggs
- 1 cup canned pumpkin
- 2 cups dairy-free semi-sweet chocolate chips
Instructions
- Empty Sun Flour Mills Pumpkin Cake Mix into a large bowl
- Add butter, eggs, and pumpkin
- Mix on low speed until well blended
- Stir in semi-sweet chocolate chips
- Scoop by rounded teaspoonfuls onto baking sheet
- Bake at 350 degrees for 17-20 minutes
This pumpkin chocolate chip cookie recipe worked out pretty well and tastes good. Looking back, I would have done a couple of things differently, though. The recipe doesn’t say to melt the butter before mixing, but I would suggest it, as it mixes in more easily and doesn’t require mixing for so long. I was left with butter chunks after mixing for a good while, and my hand mixer just couldn’t mix the chunks in all the way. The recipe also doesn’t call for greasing the cookie sheet, but my first batch stuck a bit, so I used cooking spray on the second batch and it was much better. The rounded tablespoons of cookie batter spread out way thin during baking, so I would suggest putting them a good distance apart so they don’t turn into a sheet of cookie like mine did, lol. Overall, it still tasted great and was enjoyable!
Keilee, thank you so much for the feedback. Glad you enjoyed them!