I am still baking with pumpkin on Day #2. of living without a refrigerator.
I keep running into recipes that promise fantastically delicious baked items using just two ingredients. That’s what I said, only two ingredients(?) and one of them is a boxed mix of some kind. With all this pumpkin puree on hand and needing to be used, I decided to give this concept a test run with this recipe for cookies. Some of you may remember that I made a two-ingredient recipe once before and that was this one.
For this recipe all you need is a box of Spice Cake Mix, and a can (or two cups) of pumpkin puree. It couldn’t be simpler.
Empty the cake mix into a large mixing bowl. Whisk to remove lumps. Add the pumpkin.
Stir well and voila, a thick spicy dough for cookies.
Drop dough by heaping teaspoons-full onto parchment-lined baking sheets. Using a cookie scoop makes uniform size cookies.
Bake in preheated 350* oven for 13 – 15 minutes.. Cool on cooling racks.
These cookies are cake-like in texture, rather dense, and chewy. Ok, now the truth comes out. I added 1 more ingredient: 1/2 bag of Heath Toffee Chips. The cookies would be very good –nice and spicy–without adding anything but the toffee bits made them just that much better. At this stage they were pretty terrific, but then I went and frosted some of them with cream cheese frosting (using up what was in that old refrigerator, remember?) and for the remainder after the frosting was gone, I sprinkled them with confectioners’ sugar. Oh, La-La-La!
Sorry, no pics of the frosted ones. I gave them to my husband to take to his Lodge meeting for the guys. Get them out of here before I eat them all!
TWO INGREDIENT PUMPKIN SPICE COOKIES
- 1 box Spice Cake Mix
- 1 can pumpkin or 2 cups homemade pumpkin puree
Empty cake mix into a large mixing bowl. Whisk to remove any lumps.
Add pumpkin and mix to combine well. (Here’s where you get to add any other “goodies”, like nuts or chips.)
Drop by heaping teaspoons onto parchment-lined baking sheets.
Bake at 350* for 13 – 15 minutes. Mine took almost the full 15 minutes, but start checking them at 13 minutes. If undercooked, they well be doughy. I got a total of 30 cookies.
SOURCE: Duncan Hines.com