Ingredients
Base Ingredients
- 1 box chocolate cake mix (about 15.25 ounces)
- 15 ounces canned pumpkin
Optional
- 1 1/2 cups semi-sweet chocolate chips (divided: 1 cup mixed in batter, remainder for topping)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Ingredients: In a large bowl, combine the chocolate cake mix and canned pumpkin puree until fully blended, forming a thick batter. If using chocolate chips, stir in 1 cup now to evenly distribute them throughout the dough.
- Portion Cookies: Use a spoon to drop rounded spoonfuls of the cookie batter onto the prepared cookie sheets, spacing them adequately to allow for spreading. Place a couple of additional chocolate chips on top of each cookie and gently press them into the batter for a pretty finish.
- Bake Cookies: Bake the cookies in the preheated oven for 14 to 15 minutes, or until the centers are set and cookies spring back lightly when touched.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring the best texture.
Notes
- You can substitute the semi-sweet chocolate chips with dark chocolate or white chocolate chips depending on your preference.
- If you want a more pronounced pumpkin flavor, add a teaspoon of pumpkin pie spice or cinnamon to the batter.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, use a gluten-free chocolate cake mix.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
