Pumpkin Butterscotch Cookies

It is November 7th and I am finally making my first pumpkin recipe of the year. Which is coo coo go nuts cause I am a girl who loves pumpkin. This is an easy and fast cookie recipe. They go together wicked fast. They only have three ingredients for cripes sake! I love the texture and consistency of these cookies. Instead of chocolate chips we used butterscotch chip this time which is a nice twist. It seems to make them extra sweet. I hope you try this recipe and love it!

1 spice cake mix

1 15 oz can of pureed pumpkin

1-2 cups butterscotch chips

Preheat oven to 375. Mix the pumpkin and cake mix until thoroughly combined. Throw in the chips and stir up. Drop on to a parchment lined cookie sheet. Bake for 10 minutes or until they no longer look wet. Immediately transfer to cooling rack. Enjoy!

A note! I baked mine at 375 but I think that our oven bakes at a lower temp than it says it is cooking at. Does that make sense? So I think that our oven is about 25 degrees cooler than what the gauge says. So if your first batch come out over cooked then turn your oven down. 

No oil pumpkin chocolate chip cookies

SO these little babies are not pretty. They are sometimes so ugly that my kids have decided to call them pumpkin dookies if you catch my drift but they are tasty easy and are a little bit more healthy than your every day pumpkin cookie.  

PUMPKIN CHOCOLATE CHIP COOKIES (DOOKIES)

1 box of carrot cake mix

1 small can of pumpkin puree

1 bag of chocolate chips (or less if you are watching your sugar intake)

Preheat oven to 350, spray a cookie sheet or line with parchment paper. Mix all the ingredients together. drop on the sheet and bake in a pre heated oven for 15-20 minutes.  

THE END

Pretty easy!!