OurBestBites posted this as an easy pumpkin chocolate chip muffin recipe. The muffins were great, and this is the cookie form that was just as good. I've changed it just a bit from their recipe to work with ingredients I usually have on hand (i.e. a yellow cake mix instead of a spice one). I've even made it with a gluten free cake mix for my sister-in-law and they turned out fabulous too. With only four ingredients, you will be done in no time. Plus, before adding the chocolate chips, a large cookie (or one muffin) only has 1 weight watcher point (not that I'm doing weight watchers, but I thought that inquiring minds might like to know that tidbit of info that was on the ourbestbites recipe.) The original recipe called for a 30 oz. can of pumpkin and two spice cake mixes. I half the recipe and use yellow cake instead with some pumpkin pie spice added in. If you choose to make muffins, you can fill the cups almost full as the muffins will not rise very much. Also, to make the muffins prettier you will want to smooth out the tops - a finger dipped in water works as a great tool for that.
15 oz. can pumpkin puree (not pumpkin pie mix)
1 yellow cake mix
1 to 1 1/2 teaspoons pumpkin pie spice (add 1 tsp and then taste the batter to see if it needs more - since there are no eggs in the batter it is safe to try it) - if you don't have pumpkin pie spice, to get about one teaspoon you can substitute: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp allspice, and 1/8 tsp nutmeg
6-8 oz. chocolate chips (as many as you would like - I think I added about 1 cup)
Preheat oven to 350. Mix pumpkin, cake mix, and pumpkin pie spice together until well blended. Stir in chocolate chips. Scoop rounded tablespoons onto greased (or parchment lined) cookie sheet. Bake for 20-25 minutes for large cookies, or 15-20 minutes for smaller ones. To make sure they are done inside, you may want to break one open to check for doneness (and then pop it in your mouth and enjoy!). What a great way to welcome Autumn!