The 1960s cookie/cake hybrid takes minutes to make and satisfies all of your pumpkin spice cravings.
Simply Recipes / Mark Beahm
Its officially fall, so it’s time to spice things up!
Pumpkin spice is all around us, and I for one welcome it.
Simply Recipes / Mark Beahm
I love the mild sweetness that pumpkin provides and the complex, sweet spice that goes along with it.
And since Im not much of a coffee drinker, I get my pumpkin intake via baked goods.
No one can deny a goodpumpkin breadorpumpkin pie, but sometimes Im lazy.
Simply Recipes / Mark Beahm
Sometimes I want a pumpkin dessertnowand I dont want to spend more than five minutes making it.
The 1960s recipe calls for just two ingredients: pumpkin spicecake mixand a whole can of pumpkin puree.
You stir them together, dole them out with a cookie scoop, and bake them.
Simply Recipes / Mark Beahm
Since it doesnt get much easier than that, I was in.
Why You Should Make Pumpkin Quickies
This recipe has a lot of things going for it.
First, it requires just two ingredients that are affordable and shelf-stable.
This means it’s possible for you to whip up a batch any time the mood strikes.
Second, they live up to their namethey are super quick to make.
Theyre hard to screw up, too, and a good baking project for kids.
They also happen to be pretty tasty.
They look somewhat like cookies but the texture is more cake-like.
Theyre pleasantly sweet and spiced thanks to the cake mix, and moist thanks to the pumpkin.
Bonus: Theyre accidentally vegan.
The pumpkin provides all of the moisture, so theres no egg or dairy.
Place one oven rack in the top third of the oven and one in the bottom third.
Line two large baking sheets with parchment paper.
Dylan calls for 12 minutes, but mine took closer to 15.
Let cool for a few minutes before using a thin spatula to transfer them to a cooling rack.
Theyre also easy to tweak.
Here are a few things Ive tried and can recommend:
