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
(Snack on an apple whilst you wait for the cookies to 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!
Nutrition stats (from SparkPeople’s recipe calculator):
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!
OH MY!!! Definitely saving this recipe…love your photos too. Thanks for sharing.
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