Pumpkin Chocolate Chip Cake Mix Cookies - carrot

Method

• This is one of my favorite recipes! And it is really easy to make.
• Preheat the oven to 350 degrees.
• Dump the cake mix in a bowl. If it is lumpy, sift the cake mix. I promise it is worth it. You don't want to bite down on a lump of dry cake mix. (Believe me, I've done it before.)
• Add in the entire can of pumpkin. Keep mixing together until completely combined and smooth. Dough should look like a thicker, softer ball of pumpkin.
• Add semi-sweet chocolate chips. (Or if you're like me, add 1 1/2 cup.) Mix until combined.
• Grease a cookie sheet. Spoon cookie dough onto the cookie sheet. I use large tablespoons because I like large cookies. Yup, they'll look all rough and scraggily, but they taste good!
• Bake for 15 to 17 minutes. You'll know they are done when you touch them and they bounce back a little bit.
• Let cool on the baking sheet for 2 minutes, then transfer to waxed paper, tin foil, or the counter. Don't put them on a cooling rack. They are too soft for that and they will fall right through.
• Mmmm. Enjoy! Eat with milk, if you like that sort of thing. They definitely are rich enough! But a lady at the store told me that they are actually low-fat because you use pumpkin instead of oil and eggs. I don't really care either way-they are delicious! (And EASY!)
• Here is the recipe doubled:
• * 2 boxes Spice Cake Mix (you can also use carrot cake)
• * 1 - 29 oz can pumpkin
• * 1 bag or 2 cups semi-sweet chocolate chips
• Combine all ingredients. Bake at 350 degrees for 15 to 17 minutes.
• Makes 70 large cookies or 96 small cookies.