Of course, there is no law that says you have to wait until Fall to bake pumpkin anything - but I challenge you - does pumpkin stuff not taste better in the autumn? I say it does.
Lots. Better.
So, on that note ...
(The easiest, yummiest, quickest recipe I have. Hands. Down. Special thanks to my sister Ski who helped me figure it out many moons ago.)
1 box SPICE cake mix
1 small can pumpkin (NOT Pumpkin pie filling...not the same thing, no matter what they tell you...)
2 eggs
1 tsp vanilla
2 cups chocolate chips (Semi-sweet are best if you like chocolate. I use white chocolate chips, because well - I'm allergic to the other ones, and I prefer to have my cookies and live too.)
Heat oven to 325 degrees.
Line a baking sheet with parchment or use a Silpat Non Stick Baking Mat.
Combine all the above ingredients in a medium mixing bowl and mix thoroughly.
Using a large cookie scoop (for 3 inch cookies) or a medium scoop (for 2 inch cookies) scoop the cookies out onto the prepared baking sheet leaving about 1 1/2 inches between cookies.
Bake at 325 degrees for 12 to 15 minutes, or until the cookie springs back when touched.
Now, like I said, I make mine with white chocolate chips, because I like them that way. I've also been known to add candied pecans to the top just before baking. Either way, they are tasty, and I'm told pretty darn delicious with real chocolate in them too.
Enjoy!
