​                                                                   Pumpkin Chocolate Chip Cookies


1 Spice Cake Mix, any brand

1 small can (14.5 oz.) pumpkin puree

2-3 drops Protective Essential Oil Blend

1-2 Tb. olive oil (optional)

1 cup mini semi-sweet chocolate chips

Preheat the oven to 375*F.

Line a baking sheet with tin foil, and spray the foil lightly with olive oil or non-stick cooking spray. 

In a large bowl, stir together the spice cake mix, pumpkin puree, Protective Essential Oil Blend, and olive oil (optional) until mixed thoroughly.  

Fold in the chocolate chips to distribute them evenly.

I place my cookie batter in a large gallon plastic bag, making my own pastry bag.  Then I cut off one bottom corner of the bag, and squeeze the batter into hershey kiss shapes or pyramids.  This makes it easier to make the cookies a uniform size and shape. 

Bake at 375* F. for 10-18 minutes until golden brown or set.

Serve hot or cooled.