Even though Thanksgiving has passed, I still use pumpkin whenever I can. It’s not just for Thanksgiving you know. I’ll probably be making treats with it into the new year.
When Sprouts sent me this box full of seasonal items and included pumpkin, I knew I had to make these cookies. Well, after I ate the maple and candy cane cookies included. Can you blame me? I did share with the office.
I have been seeing on Pinterest for a while that you can make any cake mix into cookies by adding two eggs and 1/3 c oil to the mix. You know I had to give it a try. In lieu of the oil though I added pumpkin because it’s a good substitute. And confectioners sugar is always good on cookies.
Voila. These little pumpkiny tasty treats to share with my local firefighters. Because it’s a good thing to do and when you #BakeItForward this year, Food Network will donate $1 to No Kid Hungry every time you share and post on social media. Make some of our heroes happy and help provide meals to hungry children too? Win win.
Pumpkin Crinkle Cookies
Ingredients:
1 – 16.5 oz box Spice cake mix
2 eggs
1/3 c pure pumpkin
3/4 c Confectioners sugar
1/2 tsp ground cinnamon
Instructions:
Preheat oven to 350 degrees.
In a mixing bowl, mix together cake mix, eggs and pumpkin. Mix until thoroughly combined.
In a small bowl, mix together confectioners sugar and cinnamon.
Using a small cookie scoop, scoop dough into balls and place in sugar mix. Cover with sugar – the sugar will help you be able to roll the dough – then roll dough into a ball and place on cookie sheet.
Bake for 10-12 minutes.
Makes 24 cookies.
Leave a Reply