This is such an easy pumpkin spice cookie recipe, and delicious, too! I made it tonight. It makes a soft, cakier cookie, but not like a muffin. Makes about 30 small cookies. (Recipe can be doubled for a 29oz can of pumpkin). These cookies are very moist, and in a humid environment can get soft, so be sure they are well sealed.
15 oz can pumpkin (not pumpkin pie)
1 box spice cake mix
Yes, that’s it. Really.
(Optional–bump up the spices. I used 1T cinnamon and 1 T ginger extra, plus a few shakes of cloves and the cookies are pretty spiced. Depends on preference.)
Mix together the ingredients. It doesn’t look like enough liquid at first, but it is! It’s a loose, sticky cookie dough.
Spoon the dough onto a greased cookie sheet and smooth tops with oiled hands (cookies do rise, but they don’t smooth out so well). Bake until cookies are a little darker in color, about 8 minutes (depends on size).
Ideas for these:
-drizzle with a vanilla and powdered sugar glaze (my Shabbos dessert this week)
-frost with a cream cheese frosting
-Stick two cookies together for a whoopie pie cookie riff–I would use cream cheese and marshmallow fluff or a regular whoopie pie cookie frosting.
Yum!
