Easy Pumpkin Spice Cookies

1 (18¼ oz.) boxes spice cake mix

1 (15 oz.) cans solid-pack pumpkin (the small can)

1 cup chopped walnuts (optional) or 

1 cup chopped pecans (optional) or 

1 cup chocolate chips (optional)

Preheat oven to 350°.

Spray cookie sheets lightly with vegetable spray (Pam).

In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or chocolate chips, if desired.

Drop by large rounded spoonfuls onto the cookie sheet (they don't flatten out much.)

Bake for 8 to 15 minutes, depending on the size of your cookies.

Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.

White Chocolate Snickerdoodles

1 cup butter

1½ cups sugar

2 eggs

2 3/4 cups flour

2 tsp. cream of tartar

1 tsp. baking soda

1 tsp. kosher salt

2 Tbsp. sugar

1 tsp. cinnamon

1 cup white chocolate chips

Mix together flour, cream of tartar, baking soda, and salt together. Set aside.

Cream together sugar and butter. Add eggs and blend well.

Add dry ingredients to wet ingredients and mix well. Add chips.

Shape dough into 1-inch balls and roll in the cinnamon-sugar mixture.

Place 2 inches apart on ungreased cookie sheet.

Bake for 8-10 minutes at 350 degrees.

this recipe can be found here.