There’s been a lot of pumpkin around here lately, and I promise I’ll eventually move onto something else, but first I have to share these Two Ingredient Pumpkin Spice Cookies with you because as much as we loved these cookies, we like these soft frosted cookies even more. I send a lot of treats out the front door. We’d all weigh a ca-jillion pounds if we ate everything I made and so out the door they go. My kids know this is how it is, and usually it doesn’t bother them. I always know when I have something really special when they ask if we have to give the treats away. And that’s the story with these cookies. They wanted them for keeps. So yes, I am sharing another pumpkin cookie with you. They are a spin off of those other cookies that I shared with you as a cake mix cookie, but instead of using plain Jane yellow cake mix I jazzed things up with a spice cake mix. Frosting aside, these are two ingredient cookies. One package of spice cake mix, I used Betty Crocker, and one (15 ounce) can of 100% pumpkin is all you need. No additional flour, eggs, sugar, oil, or anything else required. Easy as pie – which incidentally may be easy to eat, but isn’t necessarily the easiest to make so why exactly do we say that? Anyways, these cookies are soft and plump and mildly spiced as pumpkin cookies should be if you ask me. If you wanted you could throw in some chopped walnuts (1/2 – 1 cup), that would be so good, but as most of you know when it comes to treats this is a no nut house and so I left them out. My kids would have gladly walked them to the neighbors themselves had I added the nuts. Maybe that’s a trick I will have to remember for when I’m feeling stingy and don’t want to share my cookies. We all have those moments, right?
- 1 15 oz can pumpkin (not pie filling)
- 1 package spice cake mix I used Betty Crocker
- Spiced Brown Butter Frosting
Preheat oven to 350 degrees. Lightly spray cookie sheet with non-stick spray. In a large bowl stir pumpkin and dry cake mix together. Batter will be thick. Using a medium cookie scoop, place balls of cookie dough 1-inch apart on a prepared cookie sheet. Bake for 13-17 minutes. Mine were perfect after 15 minutes. If you press lightly on the top of the cookies, they should hold their shape and bounce back. If your touch leaves and indent, they are not finished. Immediately transfer to a wire rack to cool. When completely cool, frost with Spiced Brown Butter Frosting. Enjoy!