My Pumpkin Caramel Chocolate Chip Cookies are a wonderful cookie for Fall!
My cookies today are a little fun and a little different. These cookies are super soft and almost pillowy. I admit I don’t do a lot of super soft cookies, but sometimes it’s fun to change things up a bit and that’s what we’re doing today.
The pumpkin in these cookies gives them a special softness, and of course a delicious flavor! Did I mention these wonderfully soft pumpkin cookies also have caramel and chocolate chips in them? Well they do!
You guys, these cookies are SO good when they’ve cooled just a bit and the caramel and chocolate chips are still warm and gooey!!
Let’s just say yummy is an understatement!
You can see the cookies are speckled with chocolate chips and caramel bits. The caramel melts right in and you have a great combo.
If you would like to add more of either to your cookies certainly feel free.
So now all you need to do is pour yourself a nice tall cold glass of milk, or a mug of your favorite tea, or coffee and you’re set!
Make a batch and ennjoy the flavors of Fall!
Pumpkin Caramel Chocolate Chip Cookies
1 Box Yellow Cake Mix
One 15 ounce can Pumpkin
1 large egg, beaten
1 tablespoon Pumpkin Pie Spice
1 cup mini chocolate chips
1/2 cup Kraft Caramel Bits
1. Heat oven to 350 degrees F. Line a large baking sheet with parchment paper or a baking mat.
2. In a large bowl combine dry cake mix, pumpkin, egg and spice. Stir in miniature chocolate chips and caramel bits, mixing until combined. Drop by rounded spoonfuls onto prepared baking sheets, or with a medium cookie scoop, scoop dogh onto prepared cookie sheets.
3. Bake for 10-12 minutes or until cooked through. Remove from oven and let cool for 5 minutes before transferring to a cooling rack. Serve room temperature, or microwave for 5-7 seconds before serving.
Make about 4 dozen cookies.
*You could also use Spice Cake Mix or White Cake Mix, both work just fine. In this recipe I used White Cake Mix.