Posted by: Rachel | April 6, 2011

Another 3 Ingredient Delight: Pumpkin Chocolate Chip Cookies

With homework piling up, time is of the essence and simplicity is the name of my game.  These dense, cookies-with-brownie-texture are delicious.  I know this includes a box mix, but making cookies out of a cake mix is extremely innovative if you ask me.  Megan has the right idea (she also has several other recipes similar to this one).  And who cares that pumpkin is considered an autumn treat?

On that note, whoever decided that pumpkin is a fall taste is in the same club as the person that decided white is only appropriate to wear between Easter and Labor Day: they both need to go micromanage their utensil drawers and let the rest of us dress and bake in peace.

pumpkin cookies on my mom's ivy plates

Photo by the Homemade Chocolatier

So here is a recipe for pumpkin cookies in April.  And for the record, I never have been much of a fashionista, anyway.

Pumpkin Chocolate Chip Cookies


1 box spice cake mix

1 (14 oz.) can pumpkin puree

2 cups chocolate chips


Combine cake mix and pumpkin puree, then stir in chocolate chips.  Drop in spoonfuls onto a greased cookie sheet and bake for 12-15 minutes at 350 degrees.

There’s nothing crisp about the exterior of this cookie (that or I really underbaked mine), but either way, I’m not concerned.  There’s no raw egg and I like that moist, thick brownie texture.

A little video incentive to wear your helmets when biking in this beautiful spring weather…  Careful.  These are extremely cringe-inducing.



  1. Pumpkin is always acceptable. Always.

    For the record, I initially read that last sentence as “A little video incentive to wear your helmets when baking…” and was impressed by how apparently intense this hobby can get.

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