I got this recipe a couple of years ago from my good friend Rachel, who worked in my office until just recently. She is an amazing cook. I miss her on office carry-in days! (Well, I miss her every day, but I miss her cooking on the carry-in days.) When she brought this to work, she promised it was very easy to make, and she wasn't kidding. Our only disagreement lies in the very end of the cookie. Her recipe says "sprinkle powdered sugar on top of cookie when cool."
I'm sorry...what? Did you mean slather with cream cheese frosting? Yes, I thought so.
The Recipe
1 yellow cake mix
2 eggs
1/3 cup of flour
1/4 cup of oil
3/4 can of pumpkin
2 teaspoons pumpkin pie spice
Mix all ingredients and drop by teaspoonful on greased baking sheet. Bake for 10 minutes at 350.
I found out from my Mom that apparently pumpkin comes in multiple can sizes. The size can you need for this is the one that's about the size of the soup can. (See, when you shop at Aldis, you don't get choices like multiple sizes of pumpkin cans.)
I mix together the cake mix, flour, oil, and eggs first.
It becomes a very thick consistency.
Then I add the pumpkin and the pumpkin pie spice. My mom thought it was "too" spicy, but I don't agree. I guess if you're not used to extra kick, use a little bit less spice?
It will resemble a very thick cake batter. It will be gooier (is that a word?) than a normal cookie dough.
They really don't look much different when they come out of the oven.
I usually get close to four dozen cookies with this recipe. And of course - you can "sprinkle with the powdered sugar" OR YOU CAN SLATHER ON THE FROSTING! Not that I would try to persuade you in any certain direction....
Then I add the pumpkin and the pumpkin pie spice. My mom thought it was "too" spicy, but I don't agree. I guess if you're not used to extra kick, use a little bit less spice?
It will resemble a very thick cake batter. It will be gooier (is that a word?) than a normal cookie dough.
Make sure you grease the pan! The cookies will stick if you don't.
They really don't look much different when they come out of the oven.
I usually get close to four dozen cookies with this recipe. And of course - you can "sprinkle with the powdered sugar" OR YOU CAN SLATHER ON THE FROSTING! Not that I would try to persuade you in any certain direction....
4 comments:
Bekah
hmmmm, you are right. I think they need frosting or something to make them appear more...uh, enticing?
:-)
I now know another reason I like you!
btw, for me, the cookies with powder sugar are ok. But, ANY excuse to add cream cheese frosting and I'm on board!
I actually had carrot cake for my wedding cakes with cream cheese frosting and yummmmy!
So, the cookies just CAN'T look appealing without cream cheese frosting..ok? please?
:-) Ok! ;-D
It's the only way to go. The cream cheese frosting, I mean. When I took them to work this week, I had to do that part AT work so they didn't get all stuck together en route.
Yummmm...especially with cream cheese icing!
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