easy peasy pumpkin chocolate chip cookies

i used to make giant batches of grueling pumpkin chocolate chip bread, a recipe that seemed to make an enormous mess and would take everything outta me. i figured that's what holiday prep was all about. then i tasted these cookies from a baker friend of mine. she said they were sooo simple to whip up. (she's the type that has three active boys under six yet always keeps a clean house and a hot meal on the table!) i was doubtful, but begged for her recipe. i just about died when i was literally throwing the ingredients together–measuring spoons at bay–while still getting a freezer full of classic puffy pumpkin cookies. i waved goodbye to my from scratch recipe, this one is a keeper.

pumpkin chocolate chip cookies
2 boxes of spice cake mix
1 stick of butter, softened
2 eggs
1 large can of Libby's pumpkin
2 cups of mini semi-sweet chocolate chips

preheat oven to 350 degrees. mix ingredients and scoop spoonfuls of pumpkin batter onto greased cookie sheets. bake for 13 minutes. let cookies cool on wire racks. serve them warm with tall glasses of milk!

this recipe makes approximately 8 dozen, so be prepared for serious pumpkin cookie overload. the good news is, these cookies freeze perfectly. once cooled, stack cookies into a sturdy ziplock freezer bag and zip them closed, to be enjoyed on a later date. i hear santa loves them. (this recipe can also be halved easily, just use the smaller can of pumpkin available at the grocery store and halve the rest of the ingredients!) enjoy.

happy weekend.

p.s. thank you for commenting on yesterday's post with such lovely christmas traditions. i've thoroughly enjoyed reading them. i'll be putting your orders together this weekend. hooray for some holiday fun in your post box.