Three-Ingredient Pumpkin Chocolate Chip Cookies

I had a dream the other night that someone brought us a loaf of pumpkin chocolate chip bread and I have been dying for it ever since. I know it isn't the fall, but, you know what? I don't even care.  These are so easy and quick that I make them year-round.  They do pair well with apples and caramel dip for an after-school snack.  Pumpkin is a veggie, right? AND MILK chocolate chips are dairy, right? I thought so.

1 spice cake mix

1 15 oz can pumpkin puree (NOT the pie filling, PLAIN pumpkin)

1 bag chocolate chips.

Preheat oven to 350*. Mix all ingredients together. Using a cookie scoop, place a dozen scoops on a cookie sheet and bake for 10 minutes.

Enjoy while they are still warm and melty!!

Makes 4 dozen.

Notes:

-I always, always, always use milk chocolate chips.  I despise dark chocolate and refuse to use it.  But, you do you.

-The only place I have found pumpkin puree any time other than the fall is at Wal-Mart.  

-Get a 1 T cookie scoop and silicone mats for your cookie sheets.  They are worth the money.  Don't get a cheap scoop.  Do get cheap silicone sheets.  They work every bit as well and are a fraction of the price.  Check Amazon.  I have a Pioneer Woman cookie scoop and I love it.  I have had a cheap one in the past and it rusted and fell apart when using it on stiffer cookie dough.  The cookie scoop also works well for muffins and cupcakes. 

-You can also make a loaf of bread with this.  Place all batter in greased loaf pan and bake for 45-50 minutes. I prefer the cookies.