Pinspiration Monday: Two ingredient pumpkin cookies

TWO INGREDIENTS. Seriously – Is there any better recipe than that? Truth be told, I’m actually fond of in-depth recipes. Takes me right back to chemistry class in high school, following steps and taking direction (have I mentioned lately that I’m a Type-A nerd?). That said, a two-ingredient recipe is a little too intriguing to pass up.

Source: Cookies and Cups

Another truth to be told is that I didn’t actually make these myself – John and I were invited up to the mountains for a picnic with my parents last week, and mom had packed these homemade fall time treats alongside our subs, chips and water bottles. After she informed me that they were Pinterest-inspired and I took one bite of these sweet, gooey cookies, I knew they needed a feature right here on the blog.

First of all, the texture is truly delectable. “Moist” doesn’t even come close to cutting it – You literally need to keep a napkin on hand, they are so doughy (that, or be prepared to lick your fingers after every bite – not a bad deal if you ask me). If they look like raw dough on the plate below, it’s because they are about that consistency, but don’t let that scare you – These bad boys are meant to be sticky sweet. The taste is pumpkin to a “T.” One bite and you are chomping into autumnal heaven.

2 INGREDIENT PUMPKIN COOKIES

makes 2 dozen

Ingredients

  • 1 (15 oz) can of pumpkin
  • 1 box spice cake mix

How to Make

  1. Preheat oven to 350°
  2. Line baking sheet with parchment paper
  3. Mix your pumpkin and cake mix together in a medium bowl until there are no more lumps.
  4. Drop by rounded tablespoon onto prepared baking sheets, about 2 inches apart.
  5. Bake for 13-15 minutes, until edges start to golden.
  6. Remove from oven and allow to cool 5 minutes on your baking sheet. Transfer to wire rack to finish cooling.
  7. Frost if desired.

(Store in an airtight container for up to 3 days)

I served a few alongside a teacup full of just enough swigs of milk to chase the pumpkin cookies. It’s absolutely the perfect pairing.

So good in fact, that my patience for this photo shoot ran out in no time, and a bite just HAD to be had…

What are your favorite fall time treats?

P.S. Did you hear the FABULOUS news?? I am now a lifestyle and DIY design contributor for the Glitter Guide! I am so excited to have the chance to lend my voice to this glitsy, glamorous website – In fact, my first feature went live this morning. Click here for my top four “DIY to Try” projects this season.

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14 thoughts on “Pinspiration Monday: Two ingredient pumpkin cookies

    1. Carrie Post author

      Thank you so much!!! I’m really excited to see where this new venture takes me =) And I totally think it’s possible to rig them GF…Send along the recipe if you find one!

      Reply
  1. Joelle Duff

    I’ve seen these cookies around, and I definitely need to try them soon! I love anything easy 🙂 And congrats on the Glitter Guide! That’s really amazing Carrie!

    xoxo,
    Joelle

    Reply
  2. Jessica

    My mom has made these for a couple of years now, but scoops globs into mini muffin pans instead. So good and easy! She’s also done dark chocolate cake mix with the pumpkin, and my favorite: squishing up 4 ripe bananas yourself and mixing in buttered pecan cake mix! They’re healthy AND yummy 🙂

    Reply
    1. Carrie Post author

      Hmmm…It might!! I’m not sure if it will be thick enough to hold together…But it’s worth a shot! If the cookies don’t work, take a spoon to it and eat it right out of the bowl =)

      Reply

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