I tried this recipe in the hope of coming up with a quick dessert that is lower in fat and has at least some redemptive measure of nutrition. It turned out really good! My concern was that it might be dry or dense without using oil or butter, but that concern was unwarranted. It is moist, with more of a muffin like texture. The only adjustment I might t make next time would be to increase the cinnamon to 1/2 tablespoon.
For the pumpkin I used home canned pumpkin since I am not a fan of commercially canned pumpkin. In the fall, I will use fresh.
1 white cake mix
1 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin, plain, not pumpkin pie filling
1 cup mini chocolate chips
Combine all ingredients. Spread evenly in 9×13 pan that has been lightly sprayed with cooking spray.
Bake at 350 for 32-35 minutes.