We went to the pumpkin patch at Sweet Berry Farm in Marble Falls this weekend.
It was so much fun!
They had all different kinds of pumpkins: Cinderella, Fairytale, Jack O’ Lanterns, Lumina (white pumpkins), Pumpkemon (orange and cream striped), pie pumpkins and gourds. And the farm was decorated so cute!
I loved all the cut outs, cute displays and most of all the Candy Corn Maze.
All this pumpkin talk made me think about how I could easily make some pumpkin cookies. On Pinterest I saw some cookies made with only 2 ingredients: 1 can of Pumpkin and Spice Cake Mix. Unfortunately, they all looked a little messy and baked for quite a long time. This got me thinking about doing a variation on my standard cake box cookie recipe. The standard recipe calls for 1/3 cup of oil and 2 eggs which is between ¾ and 7/8 of a cup of liquid. 1 – 15 oz. can of pumpkin is 1 ¾ cups according to Libby’s FAQ section. No wonder they take nearly a half hour to bake!
So armed with my vanilla cake mix (all I had in the cabinet), 7/8 cup of pumpkin, cinnamon, ginger and allspice (was out of nutmeg), I set out to make some magic. And boy did I. Everyone loved them and my husband keeps insisting they are “healthy” since they have pumpkin in them. Next time I may try a chocolate cake mix.
¾ – 7/8 cup of canned pumpkin
1 tsp. cinnamon
¼ tsp. ground ginger
1/8 tsp. ground all spice
1/8 tsp. ground nutmeg
- Heat oven to 350 degrees.
- Spray cookie sheets with non-stick spray.
- Add cake mix, pumpkin and spices in a medium bowl and stir until completely mixed. (May need to use your hands. Beware it’s very sticky dough so spray hands with non-stick before.)
- Roll into balls and place on cookie sheet. To spice it up, add sprinkles or chocolate chips.
- Bake at 350 degrees for 8 – 10 minutes (don’t over bake). Allow cookies to cool on the pan.
- Sprinkle with powdered sugar or eat right from the cookie sheet.