It’s December, but it doesn’t mean it’s too late to enjoy pumpkin!  In fact, canned pumpkin puree is super on sale at the grocery, so what better excuse to enjoy these cookies?  These bad boys have FOUR ingredients in them, all of which I had on hand.  They turned out so deliciously moist and soft, which is how every cookie should be!  They’re embarassingly easy, too.  One bowl.  No measuring spoons or cups.  It’ll be our secret!

-1 Box Yellow Cake Mix
-15 Ounce Can of Pumpkin Puree
-2 Cups Chocolate Chips
-1 Cup Toffee Chips

Preheat oven to 350F.  Line a baking sheet with parchment paper.

In a medium bowl, add cake mix and pumpkin puree.

Mix together until blended.

Add chocolate chips and toffee chips.

Mix it up well, again.

Use a cookie scoop or two teaspoons to drop dough onto cookie sheet.  They won’t spread, so space them about one inch apart.

Look how many you can bake on one sheet!  Woohoo!

Bake for 15-17 minutes until cooked through.   They may still seem a bit soft, but won’t jiggle once they’re done.

Allow to cool on the pan for 3-5 minutes before transferring to a wire rack to cool.