Yes, there should be a picture here. But we were hungry and all the cookies disappeared.
I originally got this as a low fat vegan cake recipe. These days I generally make them as little soft cookies. They are a big hit with all ages--not too sweet, a little different, and still with the comfort of chocolate chips.
1 can pumpkin puree
1 box spice cake mix*
1 cup chocolate chips*
1/4 c. water (optional)
Preheat oven to 375 degrees Fahrenheit.
Mix together the pumpkin and the cake mix. If it seems dry, you may want to add up to 1/4 c. water. When that consistency is pleasing, stir in the chocolate chips.
Drop spoonfuls of dough on parchment or greased baking sheets. The dough does not spread much, so you only need to leave about an inch or two between cookies.
Bake until lightly browned on the bottom, and let cool.
*If you want the final product to be vegan, read labels to make sure your mix doesn't have milk or eggs. Looking at the allergen list is a big help here.
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