There’s a type of recipe I like to refer to as “mom food.” You know how when you scroll through your Pinterest feed you see these casseroles that consist entirely of, like, cans of cream of mushroom soup and packages of shredded cheddar cheese and have descriptions like, “My picky kids asked for seconds!” or whatever? Not that I’m implying my mom cooks like this (she doesn’t) or that there’s anything wrong with cooking like this (there’s not, and if you’d like to read someone who judges people based on their eating habits, well then I hope you enjoy the rest of the internet! Okay, so sometimes I judge people based on their lunch choices.). It’s just that, as someone who has no children, I don’t spend a ton of time freezing my casseroles for the week, you know?
But I’m all for convenience and quick meals, and sometimes those Pinterest moms know what they’re talking about. Such is the case with these pumpkin cookies. When I read that you just had to combine a box of spice cake mix and a can of pumpkin, I said, “Whaaaaaaaaat?” in my head for, oh, about 15 minutes. That doesn’t even make sense. How is it possible? I don’t know, you guys! Cake mixes are mysterious and magical creations that I cannot begin to comprehend.
Here’s what you need:
1 box of spice cake mix
1 can of pumpkin
And here’s what you do:
Mix those ingredients together. It will be pretty thick. Drop the batter into cookie-shaped lumps on your greased cookie sheet and bake them at 350 degrees until a toothpick inserted in the center of one comes out clean…it took me about 13 minutes.
After they cooled, I made a glaze out of powdered sugar and water (I didn’t measure the quantities…get real).
I took these to a party and H. ate like 15 of them. And then my picky kids asked for seconds! Just kidding.
Image via Peanut Butter Fingers