Ooey Gooey Pumpkin Spice Cookies

October 16, 2017

Normally baking isn’t really my thing… but years ago a co-worker shared a recipe with me that will forever be a Fall staple in my life because it’s ridiculously easy, healthier than most cookies, and sooooo yummy!

Every year, at the first sign of Fall, I hear, “When are you making your pumpkin cookies?” or “Can I have that cookie recipe you make every Fall?” The truth is, it’s so simple that it’s hardly a recipe at all…


15 oz. can of pumpkin

18 oz. bag or box of spice cake mix (I use Pamela’s Gluten Free Non-Dairy, but other brands work depending on allergy preferences)

dark chocolate chips (I use Enjoy Life Dark Chocolate Morsels). You can also use nuts or dried cranberries, but I think dark chocolate chips are best

(No, I didn’t forget the rest of the ingredients. That’s really all you need!)


-Preheat oven to 350 degrees

-Dump Spice Cake Mix into a big bowl

-Add can of pumpkin to the bowl with the cake mix and mix until it is a doughy consistency

-Gradually mix in your dark chocolate chips (or whatever else you decide to use for a little extra texture and flavor). I end up using a little less than half the bag of chocolate chips

-Scoop bite-sized amounts of the mixture onto a lightly  greased cookie sheet or parchment paper and bake for 10-15 min at 350 degrees

I promise, they are not only the world’s easiest cookie recipe but also low calorie, high fiber, vegan, gluten free and d’lish!