Easy gay oven pumpkin chocolate chip cookies

I love how much joy they seem to bring the people who make them.

The result? They are plush, bright orange and actually pumpkin-y tasting, which is a feat since pumpkin is so bland. Maybe it’s the disappearance of fall weather with climate change.

These came on my Instagram radar a few years ago.

With the greatest respect to her and Sandra, I have made very, very small updates to fit in the style of EGO.I do this all while trying to maintain the simplicity and deliciousness of this wonderful recipe.

While the basic recipe is fantastic on its own, here are some variations to spice things up:

1. Nutty Delight: Add a cup of chopped walnuts or pecans for a crunchy texture.
2. White Chocolate Twist: Swap the regular chocolate chips with white chocolate chips for a different kind of sweetness.
3. Cranberry Zest: Fold in a half cup of dried cranberries to add a tart twist.
4. Cinnamon Sugar Topping: Before baking, sprinkle a mix of cinnamon and sugar on top for a crispy, flavorful crust.
5. Pumpkin Spice Boost: For extra pumpkin spice flavor, add a teaspoon of pumpkin pie spice to the mix.

Remember, baking is all about experimenting and having fun.

Feel free to mix and match these variations or come up with your own!

Conclusion:

So, preheat your ovens, and let the magic of fall baking begin!

Print Recipe Pin Recipe

• 1 box about 15.25 oz spice cake mix
• 1 can 15 oz pumpkin puree
• 1 cup chocolate chips

• Preheat your oven to 350°F (175°C).

  Stir until well blended and smooth.

• Fold in the mini chocolate chips, making sure they’re evenly distributed throughout the batter.

• For a variation, try adding nuts, dried cranberries, or a sprinkle of cinnamon sugar before baking.

Let us know how it was!

Nutritional Information

The information shown is an estimate provided by an online nutritional calculator.

A few years ago, I caught onto her fall tradition of making them (although she admits to baking them year-round) and posting them on her Instagram and Twitter. Some recipes, like the recent cucumber salad explosion, go bona-fide viral, captivating the attention of foodies on social media for… at least a week. I feel like a Great British Bake-Off judge would call them “stodgy.” Still, I’m charmed by them.

Gently fold in the chocolate chips.

• Bake for 12-15 minutes. You only need three ingredients: chocolate chips (mini ones work wonders), a box of spice cake mix, and a 15 oz can of pumpkin puree.

  That’s it!

  

  (I like to use a 1.) Top each dough ball with 4 or 5 of the remaining chocolate chips, if desired.

• Bake, one tray at a time, for 13 or 14 minutes, until they look just dry on the tops. Tag me @easygayoven on Instagram and TikTok!

  Print Recipe

  • 8 tablespoons unsalted butter softened (113 grams)
  • 1 cup granulated sugar (220 grams)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice optional, see note
  • 3/4 teaspoon Diamond Crystal kosher salt 1/2 teaspoon for table salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 1/2 cups puréed pumpkin from one 15-ounce can, see note
  • 2 cups all-purpose flour (260 grams)
  • 1 1/2 cups chocolate chips plus more for topping (from one 12-ounce bag)

  • Preheat the oven to 350°F.

    Don’t worry, it’ll come back together with the flour.)

  • Using the rubber spatula, fold in the flour until just a few streaks of white remain, then fold in the chocolate chips just until evenly incorporated.

  • Dole out eight dough balls per tray, about 3 tablespoons each, in a staggered formation. They don’t photograph well (for me).

    Maybe it’s people searching for comfort wherever they can find it. I didn’t record their reaction, but it’s safe to say they were a hit.

    Highly recommend following the recipe at Easy Gay Oven.