Pumpkin Chocolate Chip Cookies
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These Pumpkin Chocolate Chip Cookies are my favorite fall treat! They are so very easy and quick to make. They can be made gluten-free, dairy-free, or “regular” and your family will love them! The sweet, light pumpkin flavor combined with the gooey melted chocolate chips make these the most comforting and cozy bite!
Come September each year, I am craving these cookies and am ready to make my first batch of the season!
Come September each year, I am craving these cookies and am ready to make my first batch of the season!
This recipe is so easy and versatile. You can substitute pretty much any ingredient (with the exception of the pumpkin) and they will turn out every time. You can make these cookies with any boxed cake mix and any form of chocolate chip!
For this batch, I used my favorite gluten-free cake mix, Libby’s Pumpkin puree, and Enjoy Life semi-sweet mini chocolate chips!
I have made these cookies every fall for probably the past 5 years! I made my first batch of the season a few nights ago. My family was watching a movie and I was cleaning up the kitchen from dinner. Within a few minutes of the cookies baking in the oven, my family simultaneously started asking if I was baking cookies!
These cookies smell like your favorite fall pumpkin candle when they are baking! Yummy!
Pumpkin Chocolate Chip Cookie batter spooned onto cookie sheet lined with parchment paper.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 Box Gluten-Free Cake Mix
- 1 16-ounce can of Pumpkin Puree
- 1 bag of Chocolate Chips (I used Allergen Free ones to make them Dairy Free)
- 1 Egg
Instructions
Notes
- I have used Yellow, White, or Spiced Cake mix. These will turn out amazing with pretty much either of these flavors!
- You can also use white chocolate chips, milk chocolate chips, butterscotch chips, semi-sweet, or dark chocolate chips! Use whatever your heart desires!
