Two Ingredient Pumpkin Spice cookies are my favorite super quick Fall treat to make. The texture and density are somewhere in between a brownie, cake and cookie. But they are fun and have a good pumpkin flavor. I am not fond of artificial pumpkin flavor. I am not sure what that is, but it’s not pumpkin. If you have not heard of these cookies it is really simple.
1 Box Spice Cake
1 8 oz Can Pumpkin Puree
Preheat oven to 350. Mix cake mix and pumpkin well, it will be pretty thick. I scoop up in melon ball sized scoops and place them on a cookie sheet covered in parchment paper. Leave about an inch in between each cookie. Cook for about 15 minutes.
Mix – Note I doubled my batch.
On their own they are good enough. But I thought of six ways to spruce them up for some Fall fun. I also had a few failures, I will share those with you too. They were not huge crash and burn failures, but they were pretty funny.
Here is the Pumpkin Spice cookie as is. You can see it fluffs up a little, giving it that cake-y quality.
The easiest way to spruce up these cookies it to add Chocolate Chips! Yum~ I love chocolate with ANYTHING!
Probably my favorite way is to make Pumpkin Spice Snickerdoodles. I love cinnamon and this puts a little extra “Spice” in Pumpkin Spice cookies. Just shake gently in a quart sized freezer bag with 1/2 cup sugar and 2 Tbsp cinnamon while still warm.
Next is with Cream Cheese Frosting and black & orange sugar sprinkles. You could make your own cream cheese frosting by whipping up 4 oz cream cheese, 2 cups powdered sugar and 1 tsp of vanilla extract. But to be honest it was on sale at the store for 99 cents. So I bought it pre-made. Also about 1/2 way through cooking I took a non stick spatula and flattened the cookies out. This way I had a flat frosting surface.
Next is another easy one, reminds me of Christmas. You really can’t go wrong with
Pumpkin Spice Kiss Cookies. Just put a kiss on top of each cookie, pushing the cookie in with it.
Now for the kids favorite! Pumpkin Spice S’mores! I took a big bite and they were super sweet but also very delicious. I just cannot handle sugar overload and rarely eat s’mores.
Notice if there is ever a CSI Investigation on who made these s’mores; My fingerprints are clearly on the Hershey’s Chocolate squares! Busted! Anyway I used Cinnamon Graham crackers again to spice it up. I put them in a bag and crushed them up. Right when I took the cookies out and they were hot I squished the chocolate bars down on the cookie and then coated that with crushed graham. Then I let the cookies cool and put them in the refrigerator to further cool them. After about 30 minutes when the cookies were nice and cool, I placed them back on a cookie sheet covered with parchment paper. I then put the oven on broil- high. I then places them in the over and watched them closely. I wanted a nice toasty top. I know some people (odd people) like the marshmallow burned. And you can certainly wait until that happens. I am just warning you to keep a very close eye out until they look exactly how you want them.
Ok so that is what worked. My kids demolished them all within a day. I tried three other things which I was not fond of the way they looked. It all tasted great. For starters I tried to do a small loaf. It was really thick and gooey in the middle. Which actually would be amazing with some ice cream. I also tried to do a cupcake and it did not really have a cupcake shape. The last thing I was going to do was a Pumpkin Spiced cookie stuffed with a Rolo and a salted caramel drizzle. The dough is not thick enough to hold in the melted chocolate and caramel of the Rolo. I can tell you the molten chocolate & caramel that I peeled up off the parchment paper was delicious! I may have a use for that later, but for this it was a no-go.
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