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Pumpkin Spice Cookie

Pumpkin Spice Cookie

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
CARRUTH

CARRUTH

I received this recipe from a good friend of mine. It is low in fat and tastes great.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews

javajunki
242

javajunki

10/4/2007

After reading some of the other reviews, I added 1/2 tsp. pumpkin pie spice, 1 cup chopped walnuts and 1 cup chocolate chips. I used a size 40 cookie scoop and baked them for 15 minutes. These cookies have been a huge hit! One of my friends has tasted dozens of different types of cookies that I've made, and she told me she thought this was the best thing I've ever made! These are super delicious and super easy...a definate keeper!

MorganFo
186

MorganFo

1/21/2007

The grocery store I work at makes these same cookies in the bakery!!! We add Chocolate Chips and 1/4-1/2 tsp pumpkin pie spice and they fly off of the shelves for $6 a half dozen!!! Great recipe!

VJGUNKEL59
160

VJGUNKEL59

9/22/2006

I thought to myself-"There is just NO WAY these are going to be good with only 2 ingredients..." But, I was in a rush and needed something fast. I couldn't help myself-I added an egg to the 2 ingredients to help bind it together. I frosted them with a canned cream cheese frosting. The cookies were well received by 12 kids and their moms, earning me high praises. Thanks Tonia for making me look so good, so easily. It was like eating the tops of a cupcake-the very best part! I sprayed the pans with Pam, and the cookies didn't stick. Mine were not gooey as some described, but I bet theirs just needed a little longer in the oven. (all ovens are different) This recipe is delicious, kid friendly, and easy to prepare and that makes it a winner (and a recipe you hand out to others)!

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