2 Ingredient Pumpkin Cookies

If you haven’t noticed yet, I’ve been on an “All Things Pumpkin” kick lately. We’ve been eating pumpkin waffles & toasting pumpkin bagels. I’ve been painting pumpkins and crafting pumpkins. And well, I just thought I should keep the trend going with my latest pumpkin baking creation.

I saw on Pinterest (where else would I see anything, right?) these two ingredient muffins. Unfortunately Pinterest isn’t friends with the original post. :o/ The baker used a can of pumpkin and yellow cake mix to make their muffins. Trying to bring in a little more fall flavor I decided to use Spice Cake Mix, and try this recipe cookie style.

First, I gathered my TWO ingredients (well, plus icing). Literally, this was IT.
Canned Pumpkin. Spice Cake Mix.
I dumped both in a bowl and started to mix.

It because some creamy and the smell….well, it was divine.

You could let the kids eat the batter since there are no raw eggs involved!!

Then on parchment paper I placed dollops about and inch and a half apart.

Bake on 350 degrees for about 15 – 20 minutes depending on your oven. I did pat the top down with my spatchula right when I took them out of the oven to give them a more even look on top. Then allowed them to cool on a wire rack.

You could leave them plain if you would like. You definitely won’t miss out on flavor. And OH.MY.GOODNESS. They were so moist…cake like cookies.

Or if you want a little more sweetness, you can add a layer of cream cheese frosting. This is how I prefer mine! Everything tastes better with frosting.

You could even sprinkle with a little cinnamon or pumpkin spice if you felt so inclined :o)

Do you have a favorite treat that only includes a few ingredients???
I’m always looking for a new quick and easy recipe!!

Serving up here :o)

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