Pumpkin Chocolate Chip Cookies

Fun ways to use extra pumpkin:

Pumpkin Spice Chocolate Chip cookies:

1 Spice Cake Mix

1 Regular Can Pumpkin (not the spiced kind, just plain ol’ pumpkin)

1 bag chocolate chips

Mix. Drop on a cookie sheet. Bake at 350 about 10 minutes, or until they start getting a bit golden on top.

These are pretty dense. If you want them more fluffy/cakelike, add the eggs the cake mix calls for.

——

Oh, and you know that extra pie crust dough that you cut off from around your pie, and then feel guilty throwing away? Here’s a great (quick! easy! resourceful!) way to make good use of it.

Break into bite sized pieces…

Brush with milk (or egg whites)…

Sprinkle with sugar and cinnamon…

Place on cookie sheet…

Bake at 350 for 15 minutes (or so. Keep an eye on it, since your altitude/oven/dough might be different than mine).

Yum.

Voila! Some simple ways to make use of your leftovers, and yummy enough that you might just be able to keep little (and BIG) fingers out of the stuffing until dinner!

Happy Thanksgiving!

Pumpkin Spice Chocolate Chip Cookies
 
Ingredients
  • 1 Spice Cake Mix
  • 1 Can Pumpkin (not the spiced kind, just plain ol' pumpkin)
  • 1 bag chocolate chips
Instructions
  1. Mix.
  2. Drop on a cookie sheet.
  3. Bake at 350 about 10 minutes, or until they start getting a bit golden on top.
  4. These are pretty dense.
  5. If you want them more fluffy/cakelike, add the eggs the cake mix calls for.