Tuesday, November 5, 2013

Chocolate Chip Pumpkin Spice Cookies

I recently saw a recipe for pumpkin spice cake cookies on Pinterest...  around the same time, I saw a recipe for a DIY spice cake mix.  Well, of course my brain put the two together -- and added chocolate chips.  

The results were amazing.  

The original recipe for the spice cake mix came from bakerette.com (she has instructions for making an actual cake with the mix, but that's not what we're doing today)...  I followed her recipe pretty closely, except that I replaced the vegetable shortening with hard coconut oil.  I couldn't tell you if it made a difference in flavor or not since it was my first time using this recipe.

Anyway, onto the cookies!

Chocolate Chip Pumpkin Spice Cookies

(full recipe  ----------  ingredient  ----------  half recipe)
about 60  ----------  yield  ----------  about 30

2 1/3 cups  ----------  all-purpose flour  ----------  1 1/4 cups

1/3 cup  ----------  nonfat dry milk  ----------  3 Tbsp
3 tsp  ----------  baking powder  ----------  1 1/2 tsp
3/4  ----------  tsp salt  ----------  3/8 tsp
1 1/2 cups  ----------  white sugar  ----------  3/4 cup
1/2 cup plus 1 Tbsp  ----------  solid coconut oil  ----------  1/4 cup, plus 1/2 Tbsp
1 tsp  ----------  cinnamon  ----------  1/2 tsp
1/4 tsp  ----------  ground cloves  ----------  1/8 tsp
1/4 tsp  ----------  ground allspice  ----------  1/8 tsp
(you can stop here if you just want the cake mix)
**note: you could just use one (for half) or two (for the full recipe) boxes of store-bought cake mix,
but where's the fun in that?**

29 oz. can (or 2 2/3 cups)  -------  pureed pumpkin  -------  15 oz. can (1 1/3 cups)

11.5-12 oz. bag  ----------  milk chocolate chips  ----------  1/2 11.5-12 oz. bag
(optional, or substitute with dairy free chips to make them vegan)

Preheat oven to 350° F.

Combine cake mix ingredients until the oil is well incorporated.

Stir in the pumpkin, then fold in the chocolate chips.

Scoop cookies using a tablespoon onto parchment lined cookie sheets, leaving about 1" to 1 1/2" between cookies.

Bake for about 20 minutes (rotating the pan halfway through), or until cookies are set and just starting to brown on the bottom.


I packaged them in parchment so the kids can take them to school!
Needless to say, they were a little excited this morning.

Let me know if you try these!
What else would you mix-in to them?

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