Pumpkin-Spice Cake Mix Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 77.3
- Total Fat: 1.9 g
- Cholesterol: 2.4 mg
- Sodium: 106.7 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.4 g
- Protein: 1.2 g
View full nutritional breakdown of Pumpkin-Spice Cake Mix Cookies calories by ingredient
Introduction
Take some help from the market if you're not an experienced baker. A spice cake mix and a can of pumpkin become a tasty, easy-to-make cookie. Take some help from the market if you're not an experienced baker. A spice cake mix and a can of pumpkin become a tasty, easy-to-make cookie.Number of Servings: 36
Ingredients
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Cookie:
1 box spice cake mix
1/2 cup unsweetened applesauce
1 cup canned pumpkin
1 teaspoon Chef Meg's Pumpkin Spice Blend
2 tablespoons flax seed, ground
1 teaspoon vanilla extract
Icing:
4 ounces reduced-fat cream cheese
3 tablespoons confectioners' sugar
2 tablespoons skim milk
Tips
For this recipe, you want pure canned pumpkin, not pumpkin pie mix, which contains spices and sugar.
The photo shows these cookies without icing.
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, applesauce, pumpkin, ground flax and spices.
Beat at medium speed using a hand mixer for 3 minutes. Stop the mixer and scrape the sides and bottom of the bowl using a plastic spatula.
Continue to beat for 1 minute.
Use a silicone pan liner or spray a baking sheet with pan spray. Drop the batter one heaping tablespoon at a time onto the prepared pan. Bake 10 minutes or until springy to the touch.
Cool on a wire rack.
To make the icing, soften the cream cheese by placing in a food processor and mixing until smooth or placing in a bowl and whipping using a hand mixer. Add the sugar and the milk and mix well to combine.
Dip each cookie into the icing.
Makes 36 cookies, one cookie per serving
Combine the cake mix, applesauce, pumpkin, ground flax and spices.
Beat at medium speed using a hand mixer for 3 minutes. Stop the mixer and scrape the sides and bottom of the bowl using a plastic spatula.
Continue to beat for 1 minute.
Use a silicone pan liner or spray a baking sheet with pan spray. Drop the batter one heaping tablespoon at a time onto the prepared pan. Bake 10 minutes or until springy to the touch.
Cool on a wire rack.
To make the icing, soften the cream cheese by placing in a food processor and mixing until smooth or placing in a bowl and whipping using a hand mixer. Add the sugar and the milk and mix well to combine.
Dip each cookie into the icing.
Makes 36 cookies, one cookie per serving
Member Ratings For This Recipe
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GLMOM2
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GRAMPIAN
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MNLEONA
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CD13592398
