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

2 Comments

  1. Keilee Stratton

    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!

    Reply
    • sunflourmills

      Keilee, thank you so much for the feedback. Glad you enjoyed them!

      Reply

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