Pumpkin Spice Chocolate Chip Cookies
Contributed by Natalie Stone. Thanks Natalie!
Ingredients
1 box Namaste Foods Spice Cake Mix
1-15 oz can pumpkin puree
2 cups (8 oz package) gluten free semi-sweet chocolate chips
Directions
- Heat oven to 350° F. Lightly spray cookie sheet with non-stick spray or cover in parchment paper.
- Pour mix into large bowl. Stir in pumpkin and blend well. Stir in chocolate chips.
- 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.
- Allow to cool on a wire rack. Store in airtight container for up to 3 days or freeze.