If you follow me on Instagram then you know that last week our family made our annual trip to our favorite pumpkin patch, our first time as a family of six. 🙂 We had so much fun, as always, but you could really tell that the California drought is taking its toll; there didn’t seem to be as many pumpkins as in previous years. And have you heard about The Great Pumpkin Shortage of 2015? Seeing as how this is still the beginning of pumpkin-flavored-everything season, I have plans to go out and stock up on my canned pumpkin so I can continue to make my favorite Fall treats, including these scrumptious little double chip pumpkin cookies.

My friend Tiffany first shared this simple recipe with me several years ago and it has since become my go-to Fall dessert!
I added butterscotch chips to the recipe because they complement the pumpkin and chocolate flavors perfectly; plus, during the baking process they melt down and create a nice, crystallized sugar on the outside of the cookie. The flavor and the crunch give it a little something extra, but if you’re not a fan of butterscotch you can make them without.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Mix all ingredients (do not add the ingredients listed on the box of cake mix) place rounded tablespoons on the cookie sheet, bake 10-14 minutes.

What pumpkin goodies have you been baking up lately? Be sure to go out and stock up on your canned pumpkin while you can!