Hello friends! Today we have a fun recipe from Kaley…it will take your taste buds on an adventure. Enjoy this recipe!
Hello, everyone! It’s Sweetie here. Today I’m going to demonstrate making pumpkin chocolate chi-
Fuzzy! It’s not made yet. And yes, I did say chocolate, but you can not eat any yet. *huffs*
Anyway… we’re making pumpkin chocolate chip muffins/cake cookies. You can make them either way, and today we’re baking them as cookies. Here’s what you need for one batch:
14oz Can of pumpkin
1 box of cake mix (we prefer yellow cake mix, but honestly anything works)
1/2 bag mini chocolate chips (optional)
1/2-1 tablespoon milk (optional and adjustable)
Go ahead and preheat the oven to 350 degrees Fahrenheit
First you blend the pumpkin, cake mix, and milk until it looks like this.
Then you pour in the chocolate chips.
Fuzzy! No! Still not time to eat it yet! *shakes head*
Stir in the chocolate chips until the batter looks like this. This in itself would be highly delicious but *glares at Fuzzy* isn’t as good as the final result.
Next you take out your cookie sheet and line it with parchment paper OR your muffin tin and put in cupcake liners. It’s time to scoop it! I used a cookie scoop.
It is exceedingly satisfying.
Then you put them in the oven. *rolls eyes at Fuzzy*
Our took only 20 minutes to bake, but it depends on your oven. You can test them with a fork or cake tester in the center. They are done with the center isn’t still gooey, although they would probably be good at any point.
And that’s it! I hope you enjoyed! I know Fuzzy and I are enjoying.
Hope you enjoyed that lovely recipe from Kaley!