We’ve been going a little dessert crazy lately. I’m not sure what sparked our sudden intake increase, but we’re really eating way too much. That being said, we’ve also probably quadrupled our vegetable intake, so I don’t feel so terrible about the excess of chocolate.
The other night, we were watching Harry Potter (Eric found an awesome deal on the whole 8-disk set on Amazon- only $50!), when suddenly, I knew we had to have cookies. Something about Harry Potter makes me super hungry for sweets, which I can probably blame on the fact that I’ve only ever watched the movies during our Harry Potter movie marathon weekends, where we would sit and watch 20-something hours worth of movies while consuming all the junk food in the house [there was always an (un)healthy portion of Muddy Buddies involved].
Anywho, as Harry and the gang searched for Horcruxes, I assembled some simple ingredients from around the kitchen: Devil’s food cake mix, canned pumpkin, chocolate chips, and an egg. Four ingredients to awesomeness. It all came together so quickly that I didn’t even have to miss a moment of Harry and Ginny’s awkward love affair.
Chocolate Pumpkin Cake Batter Cookies
1 box Devil’s food cake mix
1 cup canned pumpkin
1 cup chocolate chips
Preheat the oven to 350 degrees.
Combine all the ingredients in a bowl and mix.
Drop by rounded spoonfuls onto a baking sheet and bake for 12-15 minutes.
We tasted the cookies on their own and thought they were pretty darn good. Then I remembered a little leftover frosting that was sitting in the fridge. I just went wild and spread that onto the cooled cookies. Seriously amazing. Make a whole batch of this cinnamon brown sugar buttercream frosting and put it on everything you bake. It’s necessary.