I was deeply skeptical of these cookies from Cookie and Cups. Come on. Cookies require an incredible amount of combinations and careful scientific accuracy. How can it be so easy to just throw cookies together?
But I had a difficult week (I don’t know if you’ve been following the news from Ireland, but it’s been an incredibly emotional week following the news from my adopted homeland). So I decided to give these a go and: I was wrong. These can actually be whipped up for a quick fall party in about ten minutes and put in the oven. Very good, especially (for all the Americans) if you have some family around the day before/after Thanksgiving and want to use some extra pumpkin up to make it delicious. This went over VERY well in the Beardy Boyfriend Weekly meeting, so very good to be accompanied with a cup of tea.
Pumpkin Spice Cookies (adapted from Cookies and Cups)
Ingredients:
A spice cake mix
15 ounce can of pumpkin
Mix pumpkin and spice cake together. Heat oven to 170C. Cook for about ten minutes (the texture is quite cake-like, so you’ll have to be a bit more vigilant on making sure that it is indeed cooked all the way through – it will get crisp on the outside while still a bit too gooey on the inside.
So what recipes does everyone else have for leftover ingredients at the holidays?
