Easy Pumpkin Cookies Recipe Made With Just 2 Ingredients Food

EASY PUMPKIN COOKIES RECIPE - MADE WITH JUST 2 INGREDIENTS!

Steps:

• Preheat oven to 350° F. Line a baking sheet with parchment paper or silicone baking mat.
• In a medium bowl, mix together the dry cake mix and pumpkin puree just until incorporated.
• Drop tablespoonfuls, or use a cookie scoop to place the sticky batter onto the prepared baking sheet, at least 1 inch apart.
• Bake 12-15 minutes, or until a toothpick inserted in the center of a cookie comes out clean.
• Remove from oven and let cookies cool on the pan for about 5 minutes, then transfer to a cooling rack.
• Once completely cooled, spread cream cheese icing on top.

PUMPKIN SPICE COOKIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

2 INGREDIENT PUMPKIN COOKIES

Steps:

• 1. Preheat oven to 350. Mix together cake mix and pumpkin (and any add ins) until well blended.
• 2. Place the dough on a lightly greased cookie sheet or a cookie sheet lined with parchment paper. Keep in mind that the cookies don't really spread or flatten, so how you put it on the sheet is pretty much what they will look like when you take them out. If you'd like to flatten them, after dropping them by rounded spoonfuls onto the sheet, you can flatten them with the bottom of a glass sprayed with cooking spray. (I would recommend this method, as to they DO puff up somewhat, especially if you're planning on frosting them)
• 3. Bake at 350 for 8-10 minutes. Let set on the cookie sheet for 5 minutes before removing them to the rack. If you'd like a drier cookie, bake them longer, less for a chewy cookie. There aren't any eggs in the recipe, so undercooking them isn't a worry.
• 4. Once cooled, frost them with cream cheese frosting (canned or homemade) if desired. Store in an airtight container for up to 1 week. This made 58 regular size cookies for me.