Ever heard of two-ingredient cookies made with cake mix and a can of pumpkin?
They are popular as a 1-point Weight Watchers recipe,
but everyone loves them for ease and simplicity.
I started making these as an allergy-friendly cookie with Duncan Hines cake mix.
Of course, check labels for yourself. Ingredients can change.
These are so easy your kids can even make them!
Some Duncan Hines cake mixes like spice cake, German chocolate cake, and butter cake have been milk and egg free.
Check ingredients, though, because they can always change.
In the fall, I use the spice cake mix for a moist spice cookie.
In the winter, German chocolate cake with crushed candy cane topping is fun.
The yellow butter cake makes a nice year-round treat, shown above.
The cookies don’t taste like pumpkin but instead take on the flavor of the cake mix.
But of course, fiber!
Feel free to add any mix-in’s or topping like chocolate chips, sprinkles, candy, nuts, etc.
Always check labels as ingredients can change.
PUMPKIN & CAKE MIX COOKIES DAIRY & EGG FREE
1 15 ounce can of pumpkin puree (not pumpkin pie filling)
1 box of dairy-free cake mix
Preheat oven to 350.
Mix the two ingredients well until combined. Include any add-in’s.
Place batter onto cookie sheet by spoonfuls or use a melon baller (affiliate link) or ice cream scoop.
The cookies do not spread when baked, but instead keep their shape.
You may want to flatten the dough before baking. Add any toppings.
Place in the oven for 7-10 minutes depending on how big your cookies are.
Bake until they spring back to the touch.
Let cool and serve.
Store in the refrigerator as they do tend to get a little sticky if stored at room temperature.
Or freeze them for later.
This was originally posted in December 2010.