Thursday, November 21, 2013

Pumpkin Spice Cookies

A few weeks ago, I was checking out the seasonal baking display at Walmart and I saw this....
Being that I LOVE pumpkin desserts, I decided this must come home with me!  I thought originally that I might whip up some pumpkin cupcakes with this mix.  But then I got a hankerin' for cookies so I decided to make pumpkin cookies instead.

Of course, I then remembered that I'd also purchased some Pumpkin Spice Cream Cheese (Philadelphia makes this Limited Edition in the fall) so I decided to make Pumpkin Spice Cream Cheese frosting for the top of the cookies.  But then I got to thinking how nice it would be to have a little "crunch" on the top of these soft cookies....so I added some Pumpkin Spice to coarse sugar and rolled the cookies in this mixture before baking.  The result?  To quote my husband, "They're cookies to die for!"
 

So, the next time you're at Walmart, pick up a box of Pumpkin Cake Mix and whip up a batch of these cookies.  If you can't find the pumpkin spice cream cheese, you could use regular cream cheese in your frosting or leave off the frosting altogether.  I think the cookies would still be very tasty!

Pumpkin Spice Cookies
Ingredients:
1-box Pumpkin Premium Cake Mix
1/2 cup vegetable or canola oil
2 eggs
1/4 - 1/2 cup coarse sugar (regular sugar works too but won't be as "crunchy")
1 - 2 tsp pumpkin pie spice
4 oz. Pumpkin Spice Cream Cheese
1 cup powdered sugar

Directions:
*Preheat oven to 350 degrees.
*In a medium sized bowl, combine cake mix, oil and eggs; stir until well blended and dough forms.
*Then, in a small bowl, stir together coarse sugar and pumpkin pie spice.
*Shape dough into 1-inch balls and roll in pumpkin spice-sugar mixture.
*Place on ungreased cookie sheet and bake 6-8 minutes or until you see cracks appear on top of cookies.
*Remove from cookie sheet and cool.
*Mix together cream cheese and powdered sugar.  Once cookies have cooled, frost the tops and store in the refrigerator.
Yield:  About 3 dozen cookies

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