As a child, every year for Christmas my 'Big Nana' gave me a pair of homemade mittens with quarters in them and a plate of pumpkin chip cookies. I always ate the cookies cold from the fridge. I looked forward to them every year and this recipe tastes just like the ones I remember.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with shortening.

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  • Whisk cake mix, cinnamon together in a bowl, breaking up any lumps. Beat pumpkin, eggs, milk, and vanilla into the cake mix mixture; stir in chocolate chips until evenly distributed through the dough.

  • Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets.

  • Bake in the preheated oven until cookies begin to brown and spring back when touched. Cool 2 minutes on the baking sheet before to a wire rack to cool completely.

Nutrition Facts

132 calories; protein 1.8g 4% DV; carbohydrates 20.7g 7% DV; fat 5.4g 8% DV; cholesterol 12.8mg 4% DV; sodium 152mg 6% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/12/2018
I followed the recipe as is BUT I put the dough in a 15x11 jelly roll pan (sprayed with Pam) and made bars instead - just because I was pressed for time. I baked it at 350 for 25 mins and it came out great. Read More