Cake Mix Pumpkin Cookies

It's Fall (even though it feels more like Winter, but hey, this is Utah!) and I LOVE everything about Fall. I love the changing leaves, I love the smells, but most of all I love baking Fall treats. One of my favorite treats are Pumpkin cookies. I have a friend that told me a few years ago about cake mix pumpkin cookies and I was REALLY skeptical on how they would turn out. First, because there's no added fat in the cookies and we all know that butter makes everything better. Second, something that only requires a few ingredients AND has no added fat AND tastes still tastes good, well, it seemed like an oxymoron. But let me tell you, these are the easiest, moistest, most tasty pumpkiny bites of heaven. And you don't have to feel guilty about eating these bad boys. Making these cookies has become one of our Fall traditions. The first time I made these was when were living out of boxes in our apartment right before moving into our house right before our first wedding anniversary. It was a stressful, but very fun time in our life. Every time I make these, it totally reminds me of it. Good times. :)

 So on to the recipe. All you need is:
-2 cake mixes, 1 yellow and 1 spice (or you can use 2 spice)
-1 29oz can pumpkin (not the spiced kind. Just the plain, packed pumpkin) or 3 cups if using your own fresh pumkin
-1 tsp. pumpkin pie spice (omit if using 2 spice cake mixes)
-1 12oz bag of semi-sweet chocolate chips

Preheat your oven to 375 degrees. Place the cake mixes, pumpkin and spice in a large mixing bowl.

Mix together until well-incorporated. The dough may be a little lumpy and that's ok. Add the bag a chocolate chips and stir to combine. And if you have a cute little helper it makes it all the better. Gives a little extra to "Making it with Love" as my Mom likes to say.


 Line a baking sheet with parchment paper and take 2 teaspoons and spoon onto lined baking sheet.



 Now is a great time to have a little sample of the batter. It's one of the best parts of making cookies, right?

Once the oven is preheated, bake for 12-15 minutes until tops start to crack and are golden. You can also do the toothpick test because each oven varies, so you may have to adjust the time more or less. Once they are done, take them out and let them cool for a couple minutes on the baking sheet. Take the cookies off the baking sheet and let them cool on a wire rack. If you haven't eaten all of them while they are still warm, cool them completely and put them in an airtight container. These little guys freeze well or will last for a few days in an airtight container. This recipe can also easily be halved. Enjoy! 

Printable recipe:

Cake Mix Pumpkin Cookies
Makes about 48 cookies

(1) Duncan Hines Yellow cake mix
(1) Duncan Hines Spice cake mix
(1) 29oz can plain packed pumpkin
(1) tsp pumpkin pie spice
(1) 12oz bag semi-sweet chocolate chips

Preheat oven to 375 degrees. Line baking sheet with parchment paper. In a large mixing bowl add cake mixes, pumpkin and spices. Mix well. Dough may be slightly lumpy and that's OK. Add chocolate chips and stir to combine. Spoon mixture on to lined baking sheet. Bake for 12-14 minutes, or until tops start to crack and are golden or toothpick comes out clean. Store cookies completely cooled in an airtight container for up to 3 days. May freeze leftovers for up to a month.