When we think of autumn, we think of all kinds of wonderful tastes and smells. Who doesn't love a pumpkin spice latte from Starbucks or the smell of a pumpkin pie baking? Pumpkin things seem to have a corner on the market when it comes to fall desserts.
There are bunches and bunches of pumpkin bread and cookie recipes out there, but Mimi, my girl's Grandmother, often made the cookie recipe below. Both the bread and cookies are actually two forms of the same recipe. The best news is that they both have 2 ingredients!
Pumpkin Bread
You'll need:
A box of spice cake mix
A can of pumpkin puree
Optional: 3/4 cup of semi-sweet chocolate chips or cream cheese frosting. (I think the store-bought cream cheese frosting is way too sweet, so I mix a cup of whipped cream cheese with 2 tablespoons of powered sugar.)
Preheat oven to 350
Spray loaf pan with cooking spray.
Mix pumpkin and cake mix with a hand mixer or a Cuisinart until thoroughly blended. If you are using chocolate chips, pour them in and mix just a bit more.
Bake for 35 to 40 minutes or until a toothpick or fork comes out clean when stuck into the center of the bread.
After bread has cooled a bit, turn pan over, and let it fall onto a plate. Then turn it over again, so bread is right side up. If you are putting icing on the bread, wait till the bread is room temperature.
The Picketts like it made with chocolate chips and icing on top. (And of course cold milk is a must!)
*The bread or the cookies can be made with gluten free spice cake mix. Namaste Baking Products has them. (Not sure if you will be full of peace, but if you use this product you will definitely be full:) Another GF option is using Betty Crocker Gluten Free Chocolate Cake mix.
Pumpkin Cookies
You'll need the same 2 ingredients as above
Preheat the oven to 350
Spray cookie sheet with cooking spray
Mix cake mix and pumpkin thoroughly as with the pumpkin bread. If you are using chocolate chips, slightly stir them in last. Put heaping tablespoons of dough onto cookie sheet about 2 inches apart.
Bake for 8 to 12 minutes. or until cookies are no longer gooey inside
Optional: When cookies come out of the oven and get entirely cool, ice with cream cheese frosting. (see recipe above.)
Beauty is in the Eye of the Beholder
I went to the grocery store the other day and saw these pumpkins. Hopefully I'm not offending anyone, but why would someone buy a pumpkin covered with a million green warts?
