Fall Treats by Staci Schwager

from October 2021 SGN Scoops Magazine

Tri-State Hall of Fame: New Members by Robert York

A Special Fall Treat

Pumpkin Chocolate Chip Cookie

I still can’t believe it is fall! As the leaves are falling and the weather gets crisper the aroma of pumpkin spice, apples, cider, cinnamon and nutmeg lingers in the home. The smells alone make fall one of my favorite seasons. Life seems to slow down a little and spending time baking in the kitchen seems a little more feasible. I ran across this recipe last year after a friend suggested I try it. As much as I would love to be a gourmet baker- my busy schedule along with our active kids usually interferes with that ambition. Recipes like this one helps me feel a sense of accomplishment and tastes like I was truly baking all day! Hope yall try this and enjoy it as much as our family did. Happy Fall! ~Staci Schwager

INGREDIENTS

Yellow Cake Mix: You could also use a vanilla cake mix with great results. All Purpose Flour: Adding a little flour to the cookies gives them a bit more structure. Pumpkin Puree: Give me all of the pumpkin! You will also notice that the recipe does not contain eggs. This ingredients is a substitute for them Butter: The butter should be softened. Pumpkin Pie Spice: Chocolate Chips: I prefer the mini variety but whatever you have will work wonderfully.

Combine the cake mix, flour, pumpkin puree, butter and pumpkin spice in a medium bowl. Mix together using a handheld mixer or by hand until all of the ingredients are incorporated. Add the chocolate chips to the pumpkin cookie dough and mix in by hand until they are evenly distributed. Use a medium cookie scoop to scoop cookie dough onto a silicone mat {or parchment} lined baking sheet. Take the back of a spoon to spread the cookie dough out slightly. This will ensure that you have nicely shaped cookies. Bake in a 350 degree oven for 8-10 minutes.