Pumpkin Spice Cookies
adapted from Harvest Kitchen cookbook
18.5 oz. package yellow cake mix
2 tsp pumpkin pie spice
1 cup canned pumpkin pie mix
1/4 cup butter, softened (1/2 stick)
16 oz. container cream cheese frosting
nutmeg to taste
In a large bowl, combine cake mix, spice, pumpkin, and butter. Beat together with an electric mixer on medium speed until well combined, about 2 minutes. Drip dough by generous tablespoonfuls, 2 inches apart on lightly greased baking sheets (or lined with parchment paper). Bake at 375 degrees for 11 to 14 minute, or until set and lightly golden around the edges. Cool for one to two minute, remove to wire rack. Cool completely. Spread with frosting; sprinkle with nutmeg. Makes 2 and a half dozen.
So, in typing the recipe, I realized that I accidentally DOUBLED the butter that was suppose to go in here.... notice the "half stick" note on top that I added just for you. The Big Guy Upstairs is definitely looking out for me and my blog, because they still taste delicious! (just much worse for you then they already are)
NOTE: THERE IS A CANNED PUMPKIN SHORTAGE. YOU MUST BUY YOUR CANNED PUMPKIN AS SOON AS POSSIBLE OTHERWISE THERE WILL BE NO MORE FOR THE REST OF THE YEAR!!!!
Did I mention how low maintence this recipe is? No wet and dry ingredients bowls, no measuring flour, baking soda, no cracking eggs. Only four ingredients in the physical cookie! (Three if you don't get your canned pumpkin mix)