Fact: I am a firm believer that homemade baked goods are the way to go. However, I am also a believer that sometimes you just gotta take a short cut. Last night was definitely a short cut kind of night. I am a class mom for Foodie Jr.’s kindergarten class and was running around like a chicken with its head cut off prepping and packing for his big Halloween shindig at school today when I realized that I should probably make a little something for his teacher. And while I was at it, I figured Mr. Foodie’s staff at work probably should not get neglected either. So off to my pantry I went…
After much hunting and pecking, I decided to make some pumpkin cookies from a yellow cake mix I had in the pantry. Ideas went swirling around in my head – Oats or no oats? Chocolate chips? White Chocolate Chips? Butterscotch Chips? Nuts or no nuts? Frosting? Icing? Plain? Decisions, decisions. I actually have an iced pumpkin cookie recipe that I have used forever but seeing that it was almost 10 p.m., that recipe was not happening, hence the quick and easy shortcut. Both Mr. Foodie and I were pleasantly surprised with the final product. Foodie Jr.’s teacher loved them, well she ate the whole plate right in front of me so either she is really polite or she really did like them!
This recipe made just over 30 cookies. It was easy to throw together and really just a no hassle dessert. The best part is that you can probably just interchange a bunch of ingredients, keeping the general ratios the same, and come up with other simple cookies to do in a pinch.
ICED PUMPKIN BUTTERSCOTCH COOKIES
Ingredients for Cookies:
1 Box Yellow Cake Mix
1/2 Tsp Cinnamon
1/4 Tsp Ground Ginger
1/4 Tsp Allspice
1/4 Tsp Nutmeg
1 15 oz. Can of Pumpkin (I really like the Organic from Trader Joe’s)
1/2 Cup Chopped Walnuts
2 Tsp Vegetable Oil
1/2 Cup Butterscotch Chips
Ingredients for Icing:
Powdered Sugar (I used a heaping cup and it was enough to ice all cookies)
Spiced Apple Cider
1. Pre-heat oven to 350 Degrees. Line cookie sheet with parchment paper or Silpat.
2. Combine cake mix with spices and walnuts in a large bowl.
3. In a separate bowl, combine pumpkin, egg and oil.
4. Add pumpkin mixture to dry ingredients and stir until well combined.
5. Add butterscotch chips to batter and mix.
6. Drop by teaspoonful onto cookie sheet and bake for 20 minutes.
7. Allow to cool on wire rack.
8. While cookies are cooling, place powdered sugar in a bowl and add spiced cider in small (tablespoonish) increments, stirring until you get a desired glaze consistency. Ice the cooled cookies and let the icing set a bit before serving.