Two Ingredient - Super Moist Pumpkin Cookies

I have gotten into a baking mood lately but with Paul being so busy with work and two little girls who get all my attention, there is not a whole lot of time to spend in the kitchen.

I found the remedy for that. Cake box cookies!!!

These are so easy to make, very moist and work great when an extra surprise is tossed in {craisins, chocolate chips, nuts, etc.}.

Add some cream cheese frosting and a craisin on top to dress it up a bit.

White chocolate chips are a family favorite here. When the chips melt and caramelize a little, well, it’s just simply delicious.

INGREDIENTS

Duncan Hines Spice Cake Mix

One can {15 oz} Pumpkin

Any additions {craisins, chocolate chips, nuts, etc.}

*You can also double the recipe if you need more and they turn out great as well

SUPPLIES

Cookie sheets

Baking mats

Hand Mixer or Wooden Spoon

INSTRUCTIONS

Preheat oven to 375 degrees. Place baking mats or parchment paper on cookie sheets.

Mix the spice cake mix with the pumpkin. Once it's completely mixed, it will be sticky, add any extras you want. I didn't measure specifically but I usually added about 1 C -1 1/2 C of white chocolate chips. It just depends on your mood.

Drop table spoon sized balls onto the cooking mat and bake for 11-13 minutes {depending on your oven}. I usually flatten them out a little because they don't really spread out as they bake. When I first started making these I would poke with a toothpick to make sure it came out clean.

Yum!

Another bonus to cake box cookies is the amount it makes. Usually I can get around 3 dozen snack sized cookies that will last us a week or so…..you know, as long as I don’t make them when I’m hungry and eat most of the first batch.

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