2 Ingredient Pumpkin Cookies

This is seriously the easiest recipe for making pumpkin cookies. You can pull them together in as little as two ingredients, but I also like to add chocolate chips, making them more like three ingredients. While my family doesn't like them as much as my homemade pumpkin cookies, they are a decent second place, especially for the amount of work they save you. Top with optional frosting. And for what ever strange reason, we always prefer our pumpkin cookies served cold from the fridge. William jokingly refers to them as, "having a cold one."

2 Ingredient Pumpkin Cookies

Ingredients:

• 1 box spiced cake mix
• 1 15 oz can pumpkin puree

Directions:

1. Preheat your oven to 350 degrees.
2. Mix together pumpkin and cake mix.
3. Portion out into desired size and bake until the cookies begin to just barely brown, about 13-15 minutes. Makes approximately 16 cookies if using a 2 inch cookie scoop.
4. Halfway through baking, press down slightly on the cooking cookies to spread them out slightly. You must wait until the top of the cookie has formed a crust before you try to push them down.

Marsha's Notes:

As mentioned above, I like to add some chocolate chips to my cookies, and, for the sake of ease, will frost them with canned cream cheese frosting.

These cookies were portioned out with my (current) largest cookie scoop, I believe it's a two-inch scoop. The dough is really wet, so I did not try to flatten the cookie balls at all.

Halfway through the baking time, once the cookie had developed a slight crust on top, I lightly pressed them down just slightly to encourage a wider, flatter cookie that what was achieved by the cookie scoop.

These cookies I tried to flatten when the dough was completely raw before baking, and as you can see, they don't have as nice of an appearance as the above cookies, and instead of being domed they are more concave.

As you can see in this cross-section, they are a nice dense, moist cookie. They are a bit lighter and fluffier than my other pumpkin cookie recipe, which some might find a more desirable texture, but we really like my traditional recipe that makes a denser and more fudgy cookie.