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