Thanksgiving will be here in just a few days. What’s on your menu? Are you planning any special desserts? This year I am all about simplifying. Like many of you, I don’t have a lot of time or energy to prepare a huge meal with lavish desserts… but I love dessert. Back in October, I decided to empty a can of pumpkin pie mix into a batch of chocolate chip cookies and oh my goodness, it was a tasty discovery.
These delectable cookies are perfectly moist and VERY hard to walk away from. You’ll eat one and before you know it, you’ve eaten five. If you’re pressed for time, these are super simple to make, perfect for serving at your upcoming Thanksgiving gathering. You can tweak this recipe to your liking, using pumpkin puree if you wish. I used pumpkin pie mix because that’s what I had in the cupboard. Enjoy!
- 2 sticks unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin pie mix
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups semi sweet chocolate chips
- Using a mixer, beat the butter until smooth. Gradually add brown sugar, eggs, vanilla and pumpkin pie mix. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly and gradually, beat the flour mixture into the batter. Fold the chips in with the batter. Scoop the cookie dough onto non-stick cookie sheets and bake for 15 to 20 minutes at 350 degrees F. Remove from oven and let the cookie sheets cool for 2 minutes. Transfer cookies to wire racks to cool.
I am thankful for chocolate morsels and Kitchenaid mixers.
I am thankful for mad camera skills. This cookie shoot’s got me feeling myself… just a little bit. 😉
I am thankful for these little guys, my kitchen helpers. They are far more yummy than the cookies, but unfortunately the recipe is a family secret.
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