Recipe:
Ingredients:
One box spice cake mix (16.25 Oz - prior to shrinkification) (15.25 new size will lead to more moist cookies, but will not preserve as long)
1 can pumpkin puree (not pumpkin pie mix) (I use Betty Crocker Super Moist Spice Cake mix and Libby’s 100% pure pumpkin)
Method:
Mix these two ingredients together until your arm falls off, I promise you they will fully combine even though it doesn’t look like they will at first.
Use a small cookie scoop and scoop out cookies 1 inch apart on cookie sheet
Bake at 350⁰ (F) for 12-15 minutes, and you can use the toothpick trick to make sure the center is done if you’re worried.
Optional: I’ve added Maple, rum, vanilla, or chocolate chips to these in the past depending on what I’m in the mood for.
They’re great with a little cream cheese frosting on them.