I love the autumn season. Here in south Florida, where I live, the trees unfortunately do not change colors (at all), and the temperatures remain much the same as they did in summer until the very end of October into November, when they might fall a few degrees. Because of this predicament, we Floridians have to slightly psych ourselves into thinking it’s fall by buying fake autumn leaf wreaths and lighting pumpkin scented candles around the house.
Although as you can see, I do have a fall wreath up, I don’t light candles – instead, I bake pumpkin cookies! They make your house smell amazing while they’re cooking, and definitely create an autumn atmosphere while being consumed.
I created this recipe because a), I was just in the mood for pumpkin cookies!, and b), I have a ton of boxed cookie mixes to use up. A while back, I bought a bunch of them in a BOGO sale at the grocery store; although as prepared with the directions on the box they are quite unhealthy, I bought them as quick desserts to make for parties or church get-togethers where I knew I wouldn’t be the one eating them. However, I began to wonder if I couldn’t just use the box mix and add my own ingredients to it to make it healthier for my own pleasure. I experimented a bit, and voila! This recipe was born. Enjoy!
Perfect Pumpkin Chocolate Chip Cookies
You will need:
- 1 17.5-ounce package chocolate chip cookie mix
- 1 cup canned plain pumpkin (not pumpkin pie mix)
- 1 egg (or 2 egg whites, if you want to cut down on cholesterol)
- 1/4 cup unsweetened applesauce
- 1 tbsp. extra light olive oil or canola oil
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. cloves
(Click here for a printable PDF version of this recipe!)
Preheat the oven to 350°, and gather your ingredients.
Place the pumpkin, egg, applesauce, oil, and vanilla extract in a mixing bowl…
…and combine them together well.
Add the cookie mix and the spices, then stir them into the pumpkin mixture.
Drop heaping tablespoonfuls on a lightly greased baking sheet, flattening them slightly with the back of a spoon. In the oven the cookies will rise in height, but not spread out any more.
Bake 12-15 minutes, until the cookies are slightly browned on the top and bottom.
This recipe makes 32 medium cookies. Enjoy the taste of fall as you consume these treats! They are perfect served warm out of the oven, or cold from the refrigerator. And, best of all, you’d never know that these rich cookies were “healthy!”