Halloweenlover asked for the recipe, so here it is. :)
I got this recipe off AllRecipes. They truly are the easiest cookies I’ve ever made. The cookies are very cake-like. If you want them to be less moist, bake a few minutes longer and make sure they cool completely before you put them in a container.
Pumpkin Spice Cookie
Yield: 2 dozen cookies
* 1 (18.25 ounce) package spice cake mix
* 1 (15 ounce) can solid pack pumpkin (or 2 cups pureed pumpkin)
* (optional – add in chocolate chips or nuts and to “healthify” it a bit, add ground flaxseed and wheat germ)
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
The last batch I made were with chocolate chips and they were dee-lish (and did I mention EASY??)! :)
In between trying out my new camera, proofing pics and learning various things in Photoshop, I’ve been a baking fool the past couple days.
This weekend I baked and pureed three of the seven pie pumpkins we got at the farm a couple weekends ago.
Yesterday I made pumpkin cookies with a super easy (and low fat – I think!) recipe I found on All Recipes. I’ll post it below. The cookies are very moist and cake-like and perfect for a lil pumpkin I know who only has four teeth so far. (Is that cannibalism?) ;) (On a side note, I don’t think she will have just four teeth for long. She’s been having trouble napping the past couple days and tonight seemed to be in quite a bit of pain from her teeth/gums. She’s doing better after some Tylenol and Maggie – the dog – time.)
Then tonight I baked two pumpkin pies (using the recipe on the condensed milk can). That was a bit more challenging, especially since I sloshed a bunch of the pie filling out onto the cookie sheet they were going to bake on. Jody suggested using a turkey baster to fill them back up (so I didn’t have to move the full crusts/tins around) and that worked much better. I have to remember that trick for filling them the next time I bake them. Maybe I’ll try to get an artful pic of them before they are consumed. ;)
Oh, and a couple days ago I baked the pumpkin seeds as well. A friend recommended putting cayenne pepper on them so I tried it out. It adds a nice kick and is something a little different than plain old salted seeds (though those are yummy too).
Now I have to figure out something to make with my other four pie pumpkins. I might try out some pumpkin bread or maybe some soup. Mmmmm. Those both sound like they’d be great frozen and reheated on a cold winter day. :)
Pumpkin Spice Cookies
1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin (I used 2 cups pureed pumpkin)
1 Preheat oven to 350 degrees F (175 degrees C). Grease
2 In a large bowl, stir together the cake mix and pumpkin
until well blended. Drop by rounded spoonfuls onto the
prepared cookie sheet.
3 Bake for 8 to 10 minutes in the preheated oven. Allow
cookies to cool on baking sheet for 5 minutes before removing
to a wire rack to cool completely.
Yield: 2 dozen cookies