Butterscotch Pumpkin Cookies (a la Andrea)

• 2 18.25-ounce packages yellow or spice cake mix
• 1 29-ounce can pumpkin puree
• 2 cups butterscotch chips

1. Preheat oven to 350 F.
2. Pour cake mixes and pumpkin into a large bowl and mix well until fully incorporated.
3. Stir in butterscotch chips.
4. Drop by rounded spoonfuls onto a lightly greased cookie sheet.
5. Bake 8-12 minutes.
6. Cool 2 to 3 minutes on cookie sheet before removing to a rack to cool completely.

Yield: 4 to 5 dozen cookies.