Chocolate Chip Pumpkin Bread Cookies

I have 3 words for you.... PUMPKIN BREAD COOKIES!

First let me say that these are not the prettiest looking cookie, but they sure are delicious!

I have seen many variations of this cookie on pinterest over the past couple years so I cannot remember exactly where I got this from...I have changed it slightly though :)

So my family is completely in LOVE with these cookies and they never last more than a day or two! They are soft, moist, chocolaty, and delicious! They taste like you spent all morning making them but they take only about 20 mins from start to finish! Best part is they are vegan!! I am always looking for easy vegan recipes....always making everything from scratch can be tiring.

What you need:

• 1 box of spice cake mix
• 1 tsp of pumpkin pie spice
• 1 15oz can of Libby's pure pumpkin
• 1 cup (or more) semi-sweet chocolate chips ( I use Ghirardelli) 

To Make:

  1. Start with Preheating your oven to 350 degrees. Mix the pumpkin and pie spice together thoroughly, then add cake mix. Stir until completely mixed, it may seem dry at first....just keeping mixing!

This is what it should look like...it will be very thick!

2. Add your chocolate chips and mix. Or you can go without and they are still super delicious....like pumpkin bread on the go!

3. Drop spoonfuls of the batter onto a cookie sheet ( I like to put foil down so it is easy clean up). You can put these pretty close together because they do not spread much.

4. Bake at 350 for 11-15 minutes (depending on the size of your cookie). Stick a toothpick in center of cookie, they are done when it comes out clean. 

These are fresh out of the oven!

5. Let them cool for a few and enjoy them while they are warm....easy peasy! Store in a covered container, do not be alarmed if they look squishy - they will be more moist after being stored overnight. I like to reheat them in the microwave for 7 seconds before eating so the chocolate chips are gooey again....YUM!

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