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.
Copyright 2013. Aimee Beck. All rights reserved.