They're usually served with hot cocoa or apple cider after church functions, such as trips to Temple Square or the Festival of Trees.
Anyway, they scream holiday season and they're so tasty . . . and I found a recipe that duplicates them perfectly (with some modification). I made some on Halloween and they were so good that I immediately bought supplies to make more - double recipe. It also goes along with my recent string of cake mix cookie delight (Oreos, Oatmeal Creme Pies).
I found the original recipe on the Better Homes and Gardens website (see 28 Pumpkin Recipes) and decided to forgo the filling and just add chocolate chips instead.
Here it is:
1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer spice cake mix
2 eggs
1/2 cup milk
1 bag semisweet chocolate chips
Preheat oven to 375. Line cookie sheet with parchment paper or foil (if you use foil, grease it).
Mix pumpkin and butter until smooth. Add cake mix, eggs, and milk and mix until well combined. Add chocolate chips (although I'm normally a milk chocolate girl, I really think semisweet is the perfect compliment to the pumpkin spice flavor). Drop by heaping tablespoon onto the paper (or foil) about 3" apart and bake for about 15 minutes, or until light brown on the edges. Cool on wire rack. They have a tendency to stick together a little, so you might want put parchment paper between layers of cookies when storing them.
Yuuuuuum. Unfortunately I ate all the cookies before I could take any pictures, so here's one of Judge. I just found out that he's been taking trips to the video game store with my brother-in-law and that everyone there loves him.
Anyway, they scream holiday season and they're so tasty . . . and I found a recipe that duplicates them perfectly (with some modification). I made some on Halloween and they were so good that I immediately bought supplies to make more - double recipe. It also goes along with my recent string of cake mix cookie delight (Oreos, Oatmeal Creme Pies).
I found the original recipe on the Better Homes and Gardens website (see 28 Pumpkin Recipes) and decided to forgo the filling and just add chocolate chips instead.
Here it is:
1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer spice cake mix
2 eggs
1/2 cup milk
1 bag semisweet chocolate chips
Preheat oven to 375. Line cookie sheet with parchment paper or foil (if you use foil, grease it).
Mix pumpkin and butter until smooth. Add cake mix, eggs, and milk and mix until well combined. Add chocolate chips (although I'm normally a milk chocolate girl, I really think semisweet is the perfect compliment to the pumpkin spice flavor). Drop by heaping tablespoon onto the paper (or foil) about 3" apart and bake for about 15 minutes, or until light brown on the edges. Cool on wire rack. They have a tendency to stick together a little, so you might want put parchment paper between layers of cookies when storing them.
Yuuuuuum. Unfortunately I ate all the cookies before I could take any pictures, so here's one of Judge. I just found out that he's been taking trips to the video game store with my brother-in-law and that everyone there loves him.
1 comment:
yum yum!! those a nathan's favorite cookie!! i want to make them now they sound good and i can't believe you are down to double digits until d-day!!! i can't wait!! oh and you are definately going to stay at my house when you come in july. love ya!
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