Chocolate Chip Pumpkin Spice Cookies

Super easy. I went heavy on the cinnamon and nutmeg because I used a white cake mix instead of a spice cake. I used white chips instead of chocolate, and omitted the drizzle because the white chips were quite sweet. My batter was too sticky to roll, but it worked well as a drop cookie.

I tried this recipe as written and while I liked it I decided to make my own custom recipe. The size of the spice cake mix is now 16.25 ounces. I also added 1/4 cup of canola oil, 1 cup of pumpkin puree and 1/2 teaspoon of nutmeg. It is a very sticky dough so I used a small cookie scoop to form the cookies. As these cookies do not flatten very much during baking, I used the tip from a previous reviewer and lightly oiled my fingertips to gently press the cookie dough down. I also pressed a few chocolate chips into the batter before baking. Cookie has a nice crunchy outside and chewy inside.