Don’t you just love a tasty fall treat?! You can find me every fall on the pumpkin bandwagon, so of course I had to come up with a pumpkin cookie recipe! These are SO moist and delicious and actually, I think they tasted EVEN BETTER the next day. My oldest said the same thing, lol, so it must be true, right?
Quick tip: Keep an eye on these and take them out as soon as they start to look finished on the top because the bottom can get a little chewy if you leave them in too long. Also, scrape them off the bottom of the pan as soon as they come out to help avoid that.
NOTE: You can sub the Wildtree blend for Pumpkie Pie Spice Blend although you may want to sample your cookie dough to make sure the flavor tastes right before baking.
Also, don’t feel guilty at all for eating this cookie dough raw!! With no eggs, you don’t have to worry about salmonella!
If you don’t have a gluten sensitivity, feel free to use regular cake mix- just be sure to look for a healthier version, of course . I was surprised that there were only a handful of ingredients in this one! I would have normally bought an organic brand, but they didn’t have one at the store I went to, so I was stuck with Betty Crocker or no cookies…. It was an easy choice!
- 1 Box Gram Gluten-Free Yellow Cake Mix
- 1 Gram 15 oz can of Pumpkin Puree
- 1/2 Teaspoon Pure Vanilla
- 1 1/2 Teaspoon Wildtree Pumpkin Chocolate Cheesecake Blend
Add ingredients together in mixing bowl and mix well.
Place spoonfuls of cookie dough on baking sheet and bake for about 12 mins. (Cooking times will vary according to your oven.)
Serve warm. Makes about 20 cookies.