Use a Mix to Make Quick Pumpkin Cake Cookies
Sometimes cake mixes come in handy, like for these quick Pumpkin Cake Cookies. The cookies have all the flavor and are far less hassle than a pumpkin cake or pumpkin roll. Plus the cookies are easier to eat--no plate and fork needed. The cookies are crispy on the outside, soft in the center, and full of warm spices and pumpkin flavor. Like the traditional pumpkin cake, the cookies include chopped nuts. I use pecans, but you could use walnuts or hazelnuts, if you'd prefer. In lieu of cream cheese icing, the cookies include white baking chips, which provide the flavor but none of the mess of the cream cheese. The cookies are a great sweet treat to enjoy "as is" or alongside a bowl or fruit or ice cream. And if you can't find the pumpkin cake mix, no worries. Use a yellow cake mix and increase the pumpkin pie spice by a teaspoon. The flavor won't be quite the same, but the cookies will be good.
Quick Pumpkin Cake Cookies -- Makes 24+
2 large eggs
1/4 cup of canola oil
1/4 cup of milk
1 pumpkin cake mix (15.25 ounces or similar)
1 teaspoon of pumpkin pie spice
3/4 cup of chopped pecans (preferably toasted)
3/4 cup of white baking chips
Sugar for sprinkling
In a large bowl, whisk together well the eggs, oil, and milk. Stir in the cake mix, pumpkin pie spice, pecans and baking chips. Preheat the oven to 375 degrees and line baking sheets with baking parchment. Drop 1 1/2 tablespoon balls of dough onto the baking sheets, spacing the dough balls about two inches apart. Sprinkle the tops of the cookies with a little sugar and flatten the balls slightly with your fingers (so they don't roll off the cookie sheets when you're putting them in the oven). Bake the cookies for 10-12 minutes until lightly browned and just set. Let the cookies sit a few minutes on their cookie sheets before removing them to cool completely.