A nice little fall dessert – carrot cake, pumpkin cookies. I added some chocolate chips because I have 3 huuuuuge bags of nestle chips (thanks to Bjs, which keeps sending me baking coupons. You should see all the flour, sugar, and powdered sugar I have too). This is simple – I used a carrot cake mix, some canned pumpkin (not the pumpkin pie filling). You probably could use a white or yellow or spice cake mix too. I cheated on the frosting and used a can that I bought at walmart (time crunch today).

Ingredients

• Carrot cake mix
• 3/4 cup pumpkin puree
• 1 egg
• 1/4 cup butter, melted
• 1 cup chocolate chips

Directions – combine cake mix, puree, egg and butter. Fold in chips. Cover and chill at least a few hours. Preheat oven to 350. On a baking sheet lined with nonstick baking liners, ccoop out 1/4 cups of dough and stagger them on sheet. Bake 12 to 15 minutes. They will be lightly golden on bottom. They may be seem a little undercooked but will continue to cook on sheet once removed from oven.

Let cool. Frost with cream cheese or vanilla frosting.

Store in covered container.