Quick and Easy Seasonal Cookies
I have been soooooooooo excited to share this recipe.....I've just had to bide my time until it was the right time of year to bring it out!
These cookies really couldn't be any easier. Just two ingredients for the base recipe, put in your add-ins (if you want) to make them your own! Or just borrow my suggestions for a little extra flare.
Did I mention these are also on the low-calorie end of the spectrum? Yep, these are guilt-free cookies.
1 Box Spice Cake Mix
1 15 oz can pumpkin puree (not pumpkin pie filling -- you'll find this on the bottom shelf of in the pie section of the baking aisle)
Preheat oven to 350 degrees
Empty cake mix into a large bowl, open can of pumpkin puree and empty into bowl
Use fork to combine (it won't look like this is possible, I swear it is)
On a greased cookie sheet, spoon "generous soup spoon" amounts onto tray keeping them 1-2 inches apart. Try to keep cookies a fairly uniform size for consistent baking times
Bake for 30-35 minutes depending on your oven, cookies are done when a toothpick is inserted and comes out clean.
Let them cool before taking off cookie sheet. They can be stored in a tupperwear container on the counter for about a week, be sure to use wax paper between stacked layers (they'll stick to each other).
If you're a chocolate person, I strongly recommend adding in 1/4 of mini milk chocolate chips to the mix.
If you're reeeeaaaaallllllly a chocolatey person, blow your taste buds away with this combo:
1 box Devils Food Cake cake mix
1 15oz can pumpkin puree
1/4 rough chopped walnuts