Thursday, September 29, 2011

The Best Way to Eat a Pumpkin

The cooler weather and the changing leaves has led my children to begin begging for their all-time favorite cookies. I only bake them in the fall, so the kids wait all year for them. They are super, super easy; and now I will bless you with recipe. You should bake lots of them, soon.

Pumpkin Chocolate Chip Cookies
1 (15 oz) can of pure pumpkin (NOT pie filling)
1 Spice Cake Mix (do NOT mix according to directions on the box)
1 package chocolate chips

Blend the pumpkin into the powdered cake mix, and then stir in the chocolate chips. Drop by spoonfuls onto a cookie sheet, and bake at 375* for 12-15 minutes. These cookies are lighter and fluffier than a normal chocolate chip cookie because of the cake mix. Bake them until they change to a very light orange color. It is easy to underbake them, make sure they are firm to the touch. That's it! This recipe makes about 2 dozen cookies. 

The best thing about this year is that I was able to find a spice cake mix that my corn-allergic, wheat-allergic baby girl can eat. She's never gotten to share in our fall cookie tradition, and I was so excited for her tonight! It's the little things. 

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