Easy Pumpkin Spice Cookies

1 (18¼ oz.) boxes spice cake mix

1 (15 oz.) cans solid-pack pumpkin (the small can)

1 cup chopped walnuts (optional) or 

1 cup chopped pecans (optional) or 

1 cup chocolate chips (optional)

Preheat oven to 350°.

Spray cookie sheets lightly with vegetable spray (Pam).

In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or chocolate chips, if desired.

Drop by large rounded spoonfuls onto the cookie sheet (they don't flatten out much.)

Bake for 8 to 15 minutes, depending on the size of your cookies.

Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.

Pumpkin Snickerdoodles

3¼ cups all-purpose flour

3½ tsp. cornstarch

1 tsp. cream of tartar

1 tsp. baking soda

½ tsp. baking powder

½ + 1/8 tsp. salt

1½ tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground allspice

1 cup granulated sugar

¾ cup packed light brown sugar

1 cup butter, softened

1 large egg yolk

¾ cup canned pumpkin puree

1½ tsp. vanilla extract

½ cup granulated sugar

3 tsp. ground cinnamon

In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice: set aside.

Cream together butter, granulated sugar and brown sugar until just combined. Mix in egg yolk, then mix in pumpkin and vanilla extract. On low speed, slowly add in dry ingredients; mix until just combined. (You can chill the dough)

Preheat oven to 350°.   In a small bowl, whisk together ½ cup granulated sugar with 3 tsp. cinnamon. Scoop tablespoon size dough ball, roll in cinnamon sugar mixture to evenly coat then transfer to lined baking sheets spacing cookies 2-inches apart. Bake 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven).

Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

This recipe can be found here.

Pumpkin Spice Cookies

2½ cups flour

½ tsp. baking soda

¼ tsp. salt

2 tsp. pumpkin pie spice

1 cup dark brown sugar, packed

½ cup sugar

¾ cup butter, softened

1 egg

1 cup pumpkin, canned or freshly cooked

1 tsp. vanilla

½ cup (2 oz.) walnuts, chopped

Preheat oven to 300°

In a medium bowl, combine flour, soda, salt and pumpkin pie spice. Mix well with a wire whisk and set aside.

In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy.

Add the flour mixture and walnuts. Blend at low speed just until combined. Do not overmix.

Drop by rounded tablespoon onto ungreased cookie sheets, 1½ inches apart. Bake 22 to 24 minutes, until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool.

This recipe can be found here.