18 October, 2017
Pumpkin Spice Cookies
This is a recipe I’ve actually been sitting on for some time now. I first made it probably three years ago, then I put my recipe away, thought about it a few times over the years, and didn’t actually bother making it again until now.
Oh. My. God.
Why did I wait??
Not only are these cookies delicious, but they are pretty low calorie for something that basically tastes like heaven and is a superb source of Vitamin A (courtesy of beta carotene). This fall, I’ve learned that pumpkin puree is pretty much the super ingredient of cooking/baking. It replaces the need for eggs and oil, provides amazing moisture as if you’ve added yogurt, and has relatively few calories and no cholesterol or saturated fats. It’s practically baking magic.
Aside from being the guilt-free delicious cookie that we all deserve, you’ll be happy to hear that these cookies are also fool-proof. They’re made with only three ingredients, contain no egg (so the raw batter is totally safe), and you can make them as muffins instead of cookies if you want to, just cook them a bit longer. Seriously, It doesn’t get much better than this!
1 box Yellow cake mix
1, 15oz can Pumpkin puree
1 tsp Pumpkin pie spice
Preheat the oven to 350 degrees F. Combine all the ingredients in a large mixing bowl and stir until everything is blended. Scoop the batter into 1-inch mounds onto a lined cookie sheet about one inch apart. Bake for 8-12 minutes or until the tops take on a matte texture. Let cool before transferring to a wire rack. The recipe makes 26 cookies.
That’s it! That’s actually-factually all you have to do to make these. Heck, you don’t even have to bake them if you don’t want to! Eat the batter! Pipe it into cream puffs! Paint a picture with it! IT’S SO EASY!! The last one is kind of wasteful, but honestly, enjoy these cookies. They’re some of my favorites. If you want more pumpkin action, go ahead and search “pumpkin” in the search bar. There’s even a treat for your four-legged friends in there!