Pumpkin Chocolate Chip Cake Mix Cookies - my favorite fall treat made in minutes with just 4 ingredients!

Pumpkin Chocolate Chip Cake Mix Cookies - my favorite fall treat made in minutes with just 4 ingredients!

I was so excited for Halloween this year. We live in a family friendly, mostly military neighborhood and I love decorating and passing out candy to all the trick or treaters! Then to top off our Halloween, our little \"pumpkin\" Ava was born on Oct 23, so she could celebrate with us! Unfortunately it was too cold to dress her up and take her out but I did paint an Ava pumpkin and put her in a pumpkin onesie!

pumpkin cake cookies

The week of Thanksgiving I baked lots of treats including Peanut Butter Pudding Cookies for the EOD guys at my husband's work (recipe coming soon!) and these delicious (and super easy!) Chocolate Pumpkin Cake Cookies! They only have 4 ingredients and have the consistency of a moist whoopie pie. The best thing: they are bite size and delicious!

Our little Pumpkin, 9 day old Ava Luciana Hood!

Mommy's Little Pumpkin!

I made this onesie for her with an iron on decal I found for 99 cents!

Check out her ghost hair clip!

Our outside decorations (I just printed out letters from WORD and traced onto a pumpkin) I had to add a \"It's A Girl\" sign on the door! I'm one proud Mama!

Chocolate Pumpkin Cake Cookies

Ingredients:

Makes 20 large or 40 small cookies

15 oz can of pumpkin

1 box Spice Cake mix

1 egg

1 bag of semi sweet chocolate chips

Directions:

Preheat oven to 350 degrees.

Mix all ingredients in a large bowl, making sure to incorporate all the dry cake mix into the batter.

Scoop balls onto a lined baking sheet.

Bake for 14 minutes.

Repeat with remaining dough.

Let cool completely before packing or storing.

(I doubled the recipe below)

Mix all ingredients in a large bowl. Make sure you mix the batter well and incorporate all the dry cake mix at the bottom of the bowl. Line a baking sheet with parchment paper.

Using a small ice cream scoop or tablespoon scoop 16 small mounds on the baking sheet.

Bake for 14 minutes. Remove to rack to cool. These keep well in tupperware or a large ziploc.

They stay moist and fresh for about a week.

Soft and spongy with the perfect combo of spiced pumpkin and sweet chocolate! The perfect Fall treat!

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Original article and pictures take http://www.4theloveoffoodblog.com/2012/11/halloween-chocolate-pumpkin-cake-cookies.html site