2 Ingredient Pumpkin Spice Quickies

Apparently this has been a thing since the 60s, but I’d never heard of of it. Makes about 2 dozen, and are quite nice. They disappeared when I served them to family.

1 15.25-ounce box of spice cake mix

1 15-ounce can pumpkin purée

You can sprinkle the tops with sugar and cinnamon before baking or mix in raisins, nuts or chocolate chips to the dough.

Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

Combine the spice cake mix and pumpkin in a large bowl and mix until well combined.

Use a 1 1/2 tbsp sized cookie scoop or a heaping tablespoon to scoop the batter into rounded balls and place on the cookie sheet. They don’t spread much, but leave at least an inch between each. Bake until puffed and dry looking, and the quickies spring back when gently pressed, about 12-15 minutes. Let cool for a few minutes before using a thin spatula to transfer them to a cooling rack. Mix 2 tablespoons of sugar and 1/2 teaspoon of cinnamon and sprinkle on the tops before baking