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Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are so moist, chewy and packed full of flavor. Wnat the pumpkin spice flavors to be more robust? Bake these on your Traeger.

Course Dessert
Cuisine American
Keyword Cookie, Fall, Pumpkin Spice
Prep Time 5 minutes
Servings 24 Cookies

Ingredients

  • 1 Box Spiced Cake Mix (ex. Betty Crocker Super Moist Spice Cake Mix.) Do NOT follow the instructions on the back of mix. This mix is used as your dry ingredients.
  • 1 Can (15 oz.) Pure Pumpkin Purée
  • 1 Package (12 oz.) Semi-Sweet Chocolate Chips

Instructions

  1. Pre-Heat oven to 350 degrees.

  2. Open Spiced Cake Mix and add to a large mixing bowl.

  3. Then add in pure pumpkin purée and combine. Batter/dough will be thick and sticky.

  4. Once combined, fold in chocolate chips.

  5. Coat baking sheet in non stick cooking spray or parchment paper.

  6. Place cookie dough onto a cookie sheet (These are thick cookies, they do not spread or widen much when they bake.) 

  7. Bake for 8-12 minutes.

  8. Enjoy!

Baking Cookies in your Traeger (This gives cookies spice a more robust flavor)

  1. Turn your Traeger on, open the lid and set to "Smoke" setting for 5 minutes.

  2. After 5 minutes of it on the smoke, adjust your tempature to the convetional heat of 350.

  3. Bake for 8-12 minutes or until cookies are poked and the mix comes out clean (minus melted chocolate chips. )

Recipe Notes

Cookies will rise a little in size but do not spread much in diameter.  

These taste great warm or cooled down and stay extremely moist when kept in air tight container.

Not a fan of chocolate chips?  We've substituted Chopped Walnuts and it was the perfect swap and combination.