It tastes just like Stouffer’s turkey tetrazzini. I’ve found the best recipe.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- 1 teaspoon shortening, or as needed
- 1 (18 ounce) package yellow cake mix
- 1 teaspoon cinnamon
- 1 (15 ounce) can canned solid-pack pumpkin
- 1 ¾ cups semisweet chocolate chips
- 2 eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with shortening.
- Whisk cake mix, cinnamon together in a bowl, breaking up any lumps. Beat pumpkin, eggs, milk, and vanilla into the cake mix mixture; stir in chocolate chips until evenly distributed through the dough.
- Drop rounded tablespoons of dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies begin to brown and spring back when touched. Cool 2 minutes on the baking sheet before to a wire rack to cool completely.
Nutrition Facts
| Calories | 132 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 152 mg |
| Sugars | 13 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
We loved the recipe. We had no yellow cake on hand and substituted white cake (actually funfetti) and the results were a winner.
I followed the recipe as is, BUT I put the dough in a 15×11 jelly roll pan (sprayed with Pam) and made bars instead – just because I was pressed for time. I baked it at 350 for 25 mins and it came out great.