Happy October everyone! Fall has officially entered our lives and I’m embracing it with open arms. There’s a crispness in the air, the excitement of welcoming Halloween and my birthday this month, and of course, pumpkin everything! I’m giving myself a fun challenge to try all foods with this flavor profile (more on that later), but today I present you with the world’s easiest pumpkin cookies.
I found this recipe last year and was blown away by how simple it is. There are literally only two basic ingredients with no eggs, oil or butter required! You can whip up these yummy treats while saving tons of time, money and mess–what could be better than that?
We had friends staying with us over the weekend and I felt it was imperative to fill our glass cake dome that has taken permanent residence on our kitchen counter. There’s something very welcoming about the aroma of baked goods permeating through the air when guests enter your home, and a special feeling of comfort with a help-yourself-platter of freshly prepared treats.
These cookies were the perfect solution. They are soft and moist, almost pumpkin pie-like, and have a cakey, muffin top look and texture. In the past I’ve made these with chocolate chips (delish!), but this time I substituted cinnamon flavored chips, added walnuts for a bit of crunch and poured in a drop of vanilla for additional sweetness. A festive way to kick off the season!
1 box spice cake mix
1 (15 oz.) can pumpkin puree
1 teaspoon vanilla
2 cups cinnamon flavored chips (or chocolate chip!)
1 cup shelled walnuts (optional)
Preheat oven to 350 degrees and pour cake mix into a bowl.
Add pumpkin puree and vanilla.
Throw in walnuts.
Add cinnamon chips.
Mix to incorporate.
Using an ice cream scoop, distribute batter onto a parchment lined baking sheet.
Bake about 20 minutes. No need to worry about the dangers of eating raw egg, so you only need enough time for them to solidify.
Eat and enjoy these autumn goodies!
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