Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350 degrees F (175 degrees C). While the oven is heating up, grab your cookie sheets and give them a quick grease. This will prevent our cookies from sticking.
- Step 2: Grab a large bowl. Pour in the entire package of spice cake mix and the can of pumpkin. Now, using a sturdy spoon or spatula, stir everything together until it's completely blended and forms a nice, cohesive dough. It might seem a little sticky, and that's perfectly normal!
- Step 3: Using a rounded spoonful of the dough, drop the cookies onto your prepared baking sheets. You can make them as big or as small as you like, but try to keep them roughly the same size so they bake evenly. I usually aim for about a tablespoon of dough per cookie.
- Step 4: Pop those cookie sheets into your preheated oven. You'll want to bake them for about 18 to 20 minutes, or until the centers look set. They won't spread a ton, but they'll firm up nicely.
- Step 5: Once they're ready, carefully take the cookie sheets out of the oven. Let the cookies cool on the baking sheets for about 5 minutes. This helps them firm up a bit more before you move them. Then, gently transfer them to a wire rack to cool completely. The hardest part is waiting for them to cool enough to eat!
Notes
Make it lighter by swapping heavy cream with half-and-half. Add steamed broccoli or spinach for extra veggies. Store leftovers in the fridge up to 3 days.