Double Chocolate Pumpkin Cookies
These Double Chocolate Pumpkin Cookies are so good and made with just a handful of ingredients. Chocolate cake mix and pumpkin puree create these delightfully fluffy cookies that turn fudgy in your mouth. Perfect for Chocolate and pumpkin lovers and ready in less than 30 minutes!
- 1 15 to 18oz. box chocolate cake mix
- 15 oz. pumpkin puree
- ½ cup vegetable oil
- 1 teaspoon pumpkin pie spice
- ¾ cups semi-sweet chocolate chips
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper and set aside.
In a large bowl or stand mixer fitted with a whisk attachment, beat all of the ingredients together on medium speed until fully combined, scraping down the sides as needed.
Use a medium cookie scoop to portion out the dough onto the parchment paper at least 3 inches apart.
Bake for 11 to 13 minutes. Remove from the oven and all the cookies to cool on the pan for a few minutes before using a spatula to transfer them to a wire rack to finish cooling. Bake off the rest of the batter.
These are super light, pillowy cookies so they are fairly fragile since the bottom doesn’t crisp up like a traditional cookie, so make sure to use a spatula to move them while they are still warm.
Best stored in a single layer or with parchment paper between the layers of cookies so they don’t stick together.