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
1 – 16.5 oz box Spice cake mix
1/3 c pure pumpkin
3/4 c Confectioners sugar
1/2 tsp ground cinnamon
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.