Easy Pumpkin Chocolate Chip Cookies
Make these simple pumpkin chocolate chip cookies in under 20 minutes with easy cookie mix, butter, and pumpkin puree. The perfect autumn snack and oh so gooey!
- 7.5 oz package Betty Crocker cookie mix (or preferred brand, with no eggs required)
- ½ stick butter melted and cooled
- 3 tbsp pumpkin purée
Preheat oven to 375°F. Line pan with parchment paper.
Mix all ingredients in a bowl using a whisk or blender.
°Using an ice cream scoop, add balls to a pan, about 2 inches apart.
Bake for 8-10 minutes and remove when center is just solidified (still a bit gooey).
If cookies are too gooey, cook longer or make smaller scoops. You may also try adding 1 tbsp flour to the mix.
If cookies are too hard, try baking at 350°F, or shorten cook time.
Calories: 134kcal | Carbohydrates: 24g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 27mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1001IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg