Pumpkin Spice Cake Cookies

These three ingredient cookies are amazing. They are also super easy and versatile. They are a slightly lighter option because they contain no oil or eggs!

Pumpkin Spice Cake Cookies
1 box of spice cake mix (dry without any of the usual ingredients)
1 standard can of pumpkin (not pumpkin pie filling)
2 tablespoons of applesauce

Optional: cream cheese frosting

Preheat oven to 350•. Mix dry cake mix, pumpkin, and applesauce. Use a cookie scoop or drop rounded tablespoon onto a lightly greased cookie sheet. (The will not spread much at all.) Bake for 8-12 minutes until lightly browned.

They will be moist and slightly doughy. They are amazing plain or frosted. We’ve frosted them with dark chocolate icing, but went with cream cheese frosting today. I used a small cupcake corer to take a bit from the middle of each cookie.

I used a freezer bag instead of messing with a piping bag.

I saved the cores for toddler snacks! They are the perfect size for little fingers.

Here is E chowing down on a couple of her pumpkin treats…

The picture shows them plain, cut in half and filled, cored and filled, and just frosted.

The batter can be eaten raw because there are no eggs. The batter is great with graham crackers. Can’t you picture a hollowed out pumpkin filled with tasty dip?

I also want to try adding pecans and dipping them in white chocolate make cake balls.

I love pumpkins!