Pumpkin Spice Chocolate Chip Cookies

Contributed by Natalie Stone. Thanks Natalie!


1 box Namaste Foods Spice Cake Mix
1-15 oz can pumpkin puree
2 cups (8 oz package) gluten free semi-sweet chocolate chips


  1. Heat oven to 350° F. Lightly spray cookie sheet with non-stick spray or cover in parchment paper.
  2. Pour mix into large bowl. Stir in pumpkin and blend well. Stir in chocolate chips.
  3. Scoop out in rounded teaspoons onto cookie sheet. Bake for 10-13 minutes. Cookies will appear almost undercooked but will set up and be moist once cooled.
  4. Allow to cool on a wire rack. Store in airtight container for up to 3 days or freeze.