Pumpkin cookies and fall are a match made in heaven! I love pumpkin cookies and the more chocolate chips the better! But I always hated making them. Maybe I am wrong, but it always seemed like it took a million and a half ingredients to make them and then it made so many that I had them coming out my ears. So I very rarely made them. I just depended on my sister, Stephanie to make them for me. She would always make them when we had family gatherings and she became known as the pumpkin cookie queen in our family. Well that all changed for me about three years ago.
First of all, let me tell you that I like to make all my food from scratch. I never use mixes, canned soup, or anything else like that in my recipes. I just like the way that the food tastes when it is made from scratch. Now that being said, I do have three desserts that call for some sort of mix in the recipe. It basically comes down to the fact that it would not taste the same without the mix and I just figured, if you can’t beat them… join them. This, as I am sure you have already guessed, is one of the three recipes.
My cousin Erin made these pumpkin cookies for a party she was hosting and they tasted just like the cookies that my sister always made, but these took a lot less time and they made the perfect quantity too. So I asked her for the recipe and I have been making them ever since.
So, my friends, I am challenging you to do the same. I dare you to try this recipe and not fall in love with the intense flavor and the speedy process as well. I am willing to bet that you will do the same as I did and throw away that old recipe and add this one to the family cookbook!
Until next time,
5 Ingredient Pumpkin Cookies
Pumpkin Chocolate Chip Cookies
1 spice cake mix
1/2 c. applesauce
1 (15 oz.) can pumpkin
16 oz. bag chocolate chips
Stir all of the ingredients together, except for the chocolate chips (add them last). Drop by heaping tablespoonful on prepared cookie sheet. Bake at 375 degrees for 12-15 minutes.