Friday, September 24, 2010
Pumpkin Muffin Cookies
What if I told you that you could have these INSANELY scrumptious Pumpkin Muffin Cookies with 2 ingredients? How about if I added in that you could customize them in any way you like to make them your own? Just to make you shake your head even more, I am going to add in there is no oil, butter, or eggs in them! I am willing to bet you would not believe me. Well, my friends, believe it! These things ROCK and are in the oven in about 2 minutes. So, to keep it short and sweet like these little beauties, and to make me stop sounding like a late night infomercial, let's get to it!
1 box Spice Cake mix
1 can (15 ounces) pureed pumpkin, NOT PUMPKIN PIE FILLING!
Optional add-ins: Raisins, Chocolate Chips, White Chocolate Chips, Pecans, pumpkin seeds...the list goes on and on. Our favorite is 1/2 cup raisins and 1/2 cup white chocolate chips. You could always leave them plain and frost them with a cream cheese frosting.
Preheat oven to 400 degrees. Spray cookie sheet with baking spray. In a bowl, combine canned pumpkin and cake mix. Stir until smooth, mixture will be thick. Add whatever optional ingredients you like, as much or as little as you like.
Using a cookie scoop, put desired amount of dough on sheet. Bake for 7-10 minutes or until slightly browned on edges. They will not spread, as they are a "cakey" cookie. ENJOY!
This recipe has been linked to:
Nikkis Nifty Knacks
Frou Frou Decor
Simply Sweet Home
Eat at Home