3 Ingredient Pumpkin Cookies Food

3-INGREDIENT PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 F, and line your baking sheets with parchment paper.
• Sift the cake mix into a large bowl.
• Add the can of pumpkin puree, and stir well until the cake mix is moistened and there are no small flour lumps left in the dough.
• Add the chocolate chips and stir them in as well, reserving a handful of chips.
• Scoop the dough by generous tablespoons out onto the baking sheets, leaving a few inches in between. Press 2-3 reserved chocolate chips on top of each cookie dough ball.
• Bake the cookies at 350 F for 13-16 minutes, until they're puffed and the center has lost the raw shine and just started to show cracks. They won't darken much so don't look to the color as an indicator of when they are done.
• Cool completely on a wire rack, then serve!

3-INGREDIENT PUMPKIN COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Line a couple baking sheets with parchment paper & set aside.
• Combine pumpkin puree & cake mix in a large bowl & stir well to combine.
• Fold in 1 cup of the chocolate chips.
• Scoop dough into tablespoon-sized rounds & place on prepared baking sheets 2-inches apart.
• Add a few more chocolate chips with the remaining portion you haven't used yet to the tops of the cookie rounds.
• Bake 13-15 minutes or until the edges are golden.
• Remove from the oven & allow to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling.
• Store in an airtight container once cooled.

3 INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
• Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.

3-INGREDIENT PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
• Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
• Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
• Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.