Best 4 2 Ingredient Pumpkin Cookies Recipes
In the realm of delectable treats, pumpkin cookies stand out as a seasonal delight, embodying the essence of fall's golden hues and warm aromas. These delectable morsels, often associated with Halloween and Thanksgiving festivities, offer a symphony of flavors and textures that tantalize the taste buds.
Our journey into the world of pumpkin cookies begins with a classic two-ingredient recipe that embodies simplicity and indulgence. With just pumpkin puree and Bisquick mix, you can whip up a batch of soft, moist cookies that are perfect for satisfying your sweet cravings.
For those seeking a more decadent experience, the pumpkin cream cheese cookies offer a delightful combination of tangy cream cheese and sweet pumpkin. These cookies boast a rich, velvety texture that melts in your mouth, leaving you craving more.
For a healthier alternative, the pumpkin oatmeal cookies incorporate the goodness of oats, providing a boost of fiber and wholesome nutrition. These cookies are perfect for those seeking a guilt-free indulgence that doesn't compromise on taste.
And lastly, the pumpkin chocolate chip cookies elevate the classic chocolate chip cookie with the addition of pumpkin puree. These cookies are a harmonious blend of chocolatey richness and pumpkin spice, creating a symphony of flavors that will leave you spellbound.
Embark on this culinary adventure and discover the delectable delights that await you in the world of pumpkin cookies. From the classic two-ingredient recipe to the decadent cream cheese and chocolate chip variations, these recipes cater to every palate and occasion. Let your taste buds rejoice as you savor the flavors of fall with these irresistible pumpkin cookie creations.
2 INGREDIENT PUMPKIN COOKIES
With Thanksgiving right around the corner, who doesn't want a quick and easy dessert option? These are so easy, you can even let the kids help!
Provided by Jenni K
Categories Cookies
Time 15m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Mix together cake mix and pumpkin (and any add ins) until well blended.
- 2. Place the dough on a lightly greased cookie sheet or a cookie sheet lined with parchment paper. Keep in mind that the cookies don't really spread or flatten, so how you put it on the sheet is pretty much what they will look like when you take them out. If you'd like to flatten them, after dropping them by rounded spoonfuls onto the sheet, you can flatten them with the bottom of a glass sprayed with cooking spray. (I would recommend this method, as to they DO puff up somewhat, especially if you're planning on frosting them)
- 3. Bake at 350 for 8-10 minutes. Let set on the cookie sheet for 5 minutes before removing them to the rack. If you'd like a drier cookie, bake them longer, less for a chewy cookie. There aren't any eggs in the recipe, so undercooking them isn't a worry.
- 4. Once cooled, frost them with cream cheese frosting (canned or homemade) if desired. Store in an airtight container for up to 1 week. This made 58 regular size cookies for me.
TWO INGREDIENT PUMPKIN CAKE
It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling.
Provided by Chickentarian
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
- In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
Nutrition Facts : Calories 156.8 calories, Carbohydrate 27.5 g, Fat 4.3 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 300.4 mg, Sugar 16.3 g
PUMPKIN SPICE COOKIE
I received this recipe from a good friend of mine. It is low in fat and tastes great.
Provided by CARRUTH
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 24
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
- 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.
Nutrition Facts : Calories 98 calories, Carbohydrate 17.2 g, Fat 2.7 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 187.8 mg, Sugar 10.2 g
PUMPKIN BROWNIES
Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 189 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Make sure your pumpkin puree is smooth and free of lumps. If it's too thick, you can thin it out with a little bit of milk or water.
- Don't overmix the cookie dough. Overmixing will make the cookies tough.
- Bake the cookies until they are just set in the center. If you overbake them, they will be dry and crumbly.
- Let the cookies cool completely before storing them. This will help them to keep their shape and texture.
- Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These 2-ingredient pumpkin cookies are a quick, easy, and delicious way to enjoy the flavors of fall. With just a few simple ingredients, you can have a batch of these cookies ready to enjoy in no time. So next time you're looking for a simple and satisfying snack, give these cookies a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
