EASY PUMPKIN SPICE COOKIES (CAKE MIX)
In a hurry? Cake mix and canned pumpkin - that's it! Amazingly simple and they taste wonderful -honestly they're great! Moist and chewy inside, slightly crispy outside. There are other cake mix cookie recipes on Zarr and they're all very good, but this one is my family's favorite. Beginner and experienced chefs can all appreciate the ease of this recipe, plus they sell quickly at bake sales, and children love them.
Provided by GeeWhiz
Categories Drop Cookies
Time 35m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Spray cookie sheets lightly with vegetable spray (Pam).
- In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
- Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
- Bake for 8 to 15 minutes, depending on the size of your cookies.
- Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
- Frost, if desired.
- How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.
Nutrition Facts : Calories 66, Fat 2, SaturatedFat 0.5, Sodium 94.7, Carbohydrate 11.5, Fiber 0.3, Sugar 6.9, Protein 0.8
PUMPKIN SPICE CAKE
We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SPICE COOKIE
I received this recipe from a good friend of mine. It is low in fat and tastes great.
Provided by CARRUTH
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 24
Number Of Ingredients 2
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.
Nutrition Facts : Calories 98 calories, Carbohydrate 17.2 g, Fat 2.7 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 187.8 mg, Sugar 10.2 g
SPICED PUMPKIN COOKIE CAKE
Two spiced shortbread cookies are soaked with a little coffee, then layered with a light pumpkin whipped cream in this rich, elegant icebox cake. You don't need to be precious with the cookies or the cream while preparing them - they're fairly foolproof - yet they come together into a stunning make-ahead dessert. If you don't have pumpkin pie spice but have a relatively well stocked spice cabinet, you can make your own homemade version (see Tip).
Provided by Jerrelle Guy
Categories cakes, cookies and bars, dessert
Time 1h
Yield 1 (9-inch) cake
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, 1 cup confectioners' sugar, pumpkin pie spice, 1 teaspoon vanilla extract and the salt. Beat on low speed until most of the sugar has been incorporated into the butter, then increase the speed to medium-high and beat until the ingredients are completely combined, stopping to scrape down the sides of the bowl and beater as needed.
- Turn the mixer off, add the flour, and beat on low, slowly increasing the speed until the flour is incorporated, scraping down the sides of the bowl as needed. Add 1/4 cup of the heavy cream and beat on medium-high until the mixture is smooth.
- Divide the mixture between two 9-inch cake pans. Using damp hands, press the mixture into the bottom and to the edges of each pan to create a flat layer. (It doesn't need to be perfect; any fingerprints will disappear during baking or get covered with whipped cream.)
- Bake for 20 to 25 minutes or until the shortbread is deep golden brown. Remove from the oven, and, using a fork, prick all over with a fork while the cookies are still soft. Allow to cool in the pans for at least 30 minutes, then run a butter knife along the edges of the pans to loosen the cookies. Carefully invert the cookies onto a wire rack to finish cooling.
- Wash and dry the bowl of the stand mixer and set up the whisk attachment. Add the remaining 1 1/2 cups heavy cream, 1/2 cup confectioners' sugar and 1 teaspoon vanilla extract to the bowl and beat on medium speed, slowly increasing the speed to medium-high and whisking until the cream is thick. Increase the speed to high and add the pumpkin purée 1 tablespoon at a time until the cream is stiff. (This happens quickly, so be careful not to overwhip!)
- Assemble the cake by placing one of the cookies on the serving tray and slowly spooning 1/4 cup of the coffee overtop. Once the coffee has soaked into the cookie, add half the whipped cream mixture on top, spreading it to the edges. Repeat with the remaining cookie, coffee and whipped cream.
- Sprinkle the top layer of whipped cream with more pumpkin spice, and cover the cake loosely with plastic wrap. Refrigerate the cake overnight - ideally a full 24 hours, so the cookies soften - and for up to 2 days before serving, for the best results.
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