Two Ingredient Pumpkin Spice Cookies

To all the pumpkin spice lovers: this one’s for you. These are some of my favorite cold-season cookies because the flavor is perfect… and they’re so easy! They’re lighter and more cake-y than regular cookies, but so moist and soft. I have to admit the day I made these I cheated and used store-bought cream cheese frosting. Sometimes a girl just doesn’t have the time! You’re welcome to whip up some homemade frosting to make these extra special, and check out mix-in suggestions below!

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What you’ll need:
1 box Spice Cake mix
1 15oz can pure pumpkin puree
Optional: 1 can whipped cream cheese frosting (a little lighter on the calories)

What to do:
1. Preheat oven to 350 degrees
2. Mix cake mix and pumpkin puree together until thoroughly combined
3. Place spoonfuls of the dough onto a greased or wax paper-lined cookie sheet.
4. Bake for 15 minutes, or until cooked through (do the toothpick test to be sure!)

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These are yummy plain, but a real treat topped with cream cheese frosting. I’ve also added both raisins and chocolate chips (separately) to this recipe with success. I’m sure they would also be good with nuts!

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