Easy Peasy Pumpkin Drop Cookies

The weather here in Bristol hasn’t been too bad lately. Cold breezes have complimented sunny, comfortable afternoons. However, I had a bit of a cold, hence, no posts last week. But since I’m feeling better, I decided to do one of my favorite recipes because 1) it really is super easy, and 2) it utilizes my favorite fall gourd – PUMPKIN!!

  
As you can see above, I am fully stocked with enough pumpkin to last through Thanksgiving. And when you consider there may be a pumpkin shortage due to devastating flooding in Illinois, it’s best we all have a few cans on hand. So, you may be asking why I’m using canned pumpkin instead of fresh. Well, to be honest, cracking open a pumpkin, taking the seeds out,  roasting it, waiting for it to cool, scooping it out, then pulsing it in a food processor is kind of a pain in the ass. I’ve done it before mind you, but using canned in this case makes things easier. If you do feel inclined to use fresh pumpkin, do not use Halloween carving pumpkins as those are grown for decor and animal feed. For the sweetness and flavor used for baking treats, use sugar pie, Cinderella, or kabocha pumpkins. Ok, on with the show. Here is what you’ll need- oh wait, did I mention it’s ONLY 2 INGREDIENTS?!

  
 

  • One can of pumpkin; or two cups purée fresh pumpkin
  • One packet cake mix

Yup, that’s it! In the states, I would wait until the store brand boxes of cake mix were on sale for $1, or less, then stock up for the holiday season. I would typically buy yellow or spice cake mix.

  
First, line your baking tray and preheat your oven to 180C/ 350 F.  I used parchment paper, but will use greased foil next time as they did stick a little.

  

  
So pretty much, just empty the cake mix and all the pumpkin into a large bowl. 

  
You will then proceed to mix the heck out of it. It may be a little difficult and it might seem like there is too much of the dry mixture. But trust me, it WILL all absorb. Pumpkin has a lot of moisture, so just keep stirring and it will eventually turn into a fluffy mixture, as seen below.

  
Drop several heaping spoonfuls onto your baking tray and bake for 15 minutes.

  
When ready, take out of the oven and let cool for 10 minutes. These cookies will not appear to rise too much or take on a much different color when ready. However, when cool, they will be a bit firmer.

 

Yes, these are actually baked
 
And there you have it! Two ingredient pumpkin drop cookies! These really are the easiest, and tastiest, cookies you can make. And the end result is a soft, sweet cookie that melts in your mouth. 

 

Oh, and since it’s made with pumpkin and no eggs, dairy, or oil, I’d like to think its a somewhat healthier option for a treat. Of course, the sugar content will differ according  to your mix. Also depending on the ingredients in your cake mix, this can also be a vegan treat, but definitely won’t taste like one! If you don’t like pumpkin or don’t have access to any, you can substitute  2 cups of puréed sweet potato, butternut squash, or banana. Whatever you decide, these cookies will not disappoint! Enjoy these lovely fall afternoons while they last. And as always, thanks for reading and Happy Eating!
  

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