Are incredible. Inexpensive, easy, delicious, and somewhat health-ified = win, win, win, and win!
Total cost: roughly 4 pounds!
Chop up about 1/3 cup of chocolate
Empty cake mix into a bowl
Dust chocolate with a bit of the cake mix (prevents chunks from sinking to the bottom of the cookies)
Mix together pumpkin and cake mix; add chocolate chunks; drop by rounded tablespoon and bake
Annnnd 12-14 minutes later:
Egg- and nut- free simple delicious budget-friendly chocolaty happiness!
(They rise quite a bit while baking – a feat difficult to accomplish when baking egg-free)
3-Ingredient Chocolate Chunk Pumpkin Cake Cookies (E, N, D?, GF?)
(recipe adapted from this one)
Makes 3-4 dozen cookies
1 box Betty Crocker cake mix
15 oz. can pumpkin puree (not pie filling!)
1/3-2/3 cup chopped dark chocolate
- Preheat oven to 350*F. Dust chocolate with a pinch of cake mix to ensure chocolate does not sink to bottom of cookies while baking. In a bowl combine cake mix and pumpkin until smooth. Stir in chocolate chunks.
- Drop by rounded tablespoon onto a parchment paper lined baking sheet.
- Bake for 12-14 minutes. Cookies will be very soft.
- Allow cookies to cool on baking sheet for at least a minute before transferring to wire cooling rack.
– You could use pretty much any cake mix for this! I believe the original recipe uses Spice Cake mix, but I couldn’t find it, and wanted some chocolate, so I used Devil’s Food Cake. Other options could be Carrot Cake mix, white or yellow cake, etc.
– Betty Crocker has GF mixes out there now for a gluten-free treat!
– To make this dairy-free, omit the chocolate chunks (or use dairy-free chocolate), and use a cake mix that doesn’t contain dairy (or make your own from scratch!)
– The reason I didn’t use chocolate chips was 1) they’re more expensive than buying a chocolate bar, and 2) using regular chocolate means it will melt verrrrry nicely – chocolate chips contain stabilizers that prevent this ooey gooey goodness from happening
– Because this recipe is egg-free, you could eat it out of the bowl! (see above)
– The pumpkin in this recipe takes out a lot of the fat by replacing the eggs and oil, and it also adds veggie-goodness and fiber!
I will try to have this recipe up in my Recipe tab soon, hopefully along with some others.
That’s all for now, folks!
Like the looks of these cookies? Head on over to this post for a recipe for 2-Ingredient Pumpkin Spice Cake Cookies!