In the fall, I am to pumpkin as Bubba Gump is to shrimp. I love it about any way you can serve it.
Recently, I read the EASIEST recipe, courtesy of my girl Peanut Butter Fingers, for Pumpkin Spice Cookies. They’re really like cake/cookies. So I decided to whip them up for my family’s visit over the weekend (although hardly anyone ate any, so I’m stuck here putting them away one at a time – thanks for making me fat, family….).
I tasted the batter as I made them and wasn’t sold, but once baked up and topped with cream cheese icing they were pretty delicious. AND, they are even more delightful now that they are a couple of days old. They keep getting more and more moist (I hate that word) and delicious.
So here’s what you need:
One box spice cake mix
One can of pure pumpkin (not the pie filling – but pure pumpkin.)
That’s it. For serious.
Mix the two together in a bowl. Don’t add the eggs, etc. that the cake mix calls for. Just mix the TWO ingredients. Spoon on a greased baking sheet and bake at 350 degrees (as the cake mix calls for) for about 10-12 minutes. Although, this will depend on how big you make them. I apparently made mine HUGE so they took about 19 minutes. The cookies are done when they are slightly firm to the touch – but remember, they are cake cookies, so they will be soft even when they are done – like cake! 🙂
I took another short cut (it didn’t really make sense to make homemade cream cheese icing on such easy cookies…and I don’t have a mixer at the moment…) and topped these with good ol’ Betty Crocker cream cheese icing. I put it in a ziploc baggie and cut a tiny hole in one corner and piped it on the cookies. I’m such a baking genius.