Pumpkin Spice Cookies
Pumpkin Spice Cookies are absolutely yummy! Only 2 ingredients in these delicious low fat and moist cookies that are perfect for autumn.
Yes, I said only 2 Weight Watchers points per cookie! If you need something that is quick and easy for fall then this is the recipe for you. They are so easy to prepare! Everyone loves them and asks for the recipe when I make these. Little to they know how easy they are to prepare.
You could always add nuts, chocolate chips or they are delicious just as they are. My boys were eating them up as quickly as they were coming out on to the cooling racks. On my cookies I did add a little bit of powdered sugar to the top to make them pretty but you do not need to add it unless you want too. These Pumpkin Spice Cookies are perfect for Fall and great for any gatherings you may have coming up. I served my cookies with Pumpkin Spice Lattes.
To prepare preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Serve and enjoy! I like to use my own Homemade Pumpkin Puree in this recipe.
We hope you enjoy these easy to prepare Pumpkin Spice Cookies. They are so moist and delicious! Best of all with just 2 ingredients you can have the perfect fall treat.
Pumpkin Spice Cookies
Ingredients
- 1 box Spice Cake Mix
- 1 15oz can pumpkin
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease cookie sheets.
- In a large bowl, stir together the cake mix and pumpkin until well blended.
- Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 18 to 20 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Serve and enjoy!
Notes
10 Pumpkin Recipes:
Gluten Free Pumpkin Dog Treats
Pumpkin Chocolate Chip Brownie
How to Make Homemade Pumpkin Puree
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
I have been making these for years and love them. I also add 1 cup of water to the mixture and it makes it turn out more bread like. I usually make mine in muffin tins or bread pan, I also add dark chocolate chips and nuts…yummy!!
Only 2 ingredients??!!! These cookies look so chewy and delicious! I can’t wait to try them. Thank you so much for linking up to Wake up Wednesdays. Recipe is pinned!!
I am absolutely loving anything pumpkin spice right now…these look so easy and delicious! I would love for you to share this on Create It Thursday #20…it’s live now!
Great cookies for my cookie jar! Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
Come Back Soon,
Miz Helen
Ohh interesting! Only 2 ingredients, I’ll definitely try this out. I love pumpkin and I have a box of the spice cake mix in the cupboard at the moment 🙂 Thanks for sharing!
I found your blog via the Hearth & Soul Blog Hop this week.
I use the same 2 ingredients to make muffins (mini muffins and regular size muffins). I usually double the batch and freeze the muffins. Works great with chocolate cake mix & canned pumpkin too. Bake at 400 for 20 minutes (regular size muffins).
What a FABULOUS idea!!! Would you be able to tell me how many ounces of mix are in the box you used? I have to eat gluten-free, and I would like to try this same idea out using Namaste’s spice cake mix.
Two ingredients? I love it! Can’t wait to try these.
3 points on Blue Plan