Skinny Pumpkin Cookies, Two Ways

I am in love with these cookies.  So is our small group it turns out.  It's actually kind of a problem, because even if the cookies are "skinny" compared to other cookies, if someone were to eat half a batch it would become the equivalent of eating an entire row of double stuff Oreos...not that I've done either one of those scenarios.  Whats almost as cool as how delicious these cookies are is how simple they are to make.  I don't necessarily enjoy baking but these come together with very little time/mess.

These cookies came about because I was trying to make the Pumpkin Cupcakes and realized that I didn't have any cupcake liners so then I thought..."hmmm I bet these could be cookies."  Then I had dejavu of  my sister in-law stirring pumpkin and cookie mix together with chocolate chips last Christmas and I figured it would work.  It did.

I love these cookies so much with the caramel icing or with chocolate chips or even just as uncooked batter.

Skinny Pumpkin Cookies, Two Ways

1 box spice cake mix
1 15 oz can pumpkin puree
1 1/2 c. chocolate chips OR
1 batch caramel icing

Preheat the oven to 350.  Beat cake mix and pumpkin puree together on medium speed with a hand mixer until blended.  Stir in chocolate chips, if you're using them. Drop by rounded tablespoon-full onto a greased cookie sheet and bake 12-15 minutes.  They will still be quite soft when cooked through. Remove from the oven and cool.  If topping with icing, make the icing and generously drizzle over the cookies. 


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