That pumpkin spice latte (6 points! whoops) really got me in the mood for some more “pumpkin spice” food. I’ve made pumpkin+chocolate cake mix cookies before and I recently heard about pumpkin spice cookies with pumpkin+spice cake mix.
Since I had a baking pumpkin from a farmers market, I decided to cook it up and puree it to use in my cookie recipe. Apparently it’s really hard to find canned pumpkin because of a pumpkin shortage? I guess I’m going to stock up next weekend at the farmers market! I cut it in half, seeded it, and put it in a big dish, cut side up, with about 1/2 inch of water in the bottom. I turned the oven to 410*F and let the pumpkin cook for about 40ish minutes. I checked it with a fork and when it was soft I took it out. I scooped the pumpkin out and into a food processor. It’s not a great processer so I added about 1/2 cup of water total to get all the pumpkin mashed up.
I added 15 oz. of pureed pumpkin to a box of spice cake mix. I also added a few secret ingredients! I mixed up some pumpkin pie spice (nutmeg, ginger, cinnamon, cloves) and added about a tsp of that to the mix. Then I added 1/2 cup of mini semi-sweet chocolate chips.
|One for me, my mom, and sister|
The cookies end up a little cakey, but they are super soft and end up being just over 100 calories per cookie (2 pts). I’m planning on making pumpkin oatmeal for breakfast and topping it with one of these. Yumm
I used some of the leftover pumpkin spice in my coffee this morning with some skim milk and it was way better than the drink I had from ‘bucks. The spice didn’t overpower the coffee and it was pretty tasty with a cookie side-dish!
I used the leftover seeds and roasted them up. Nothing new here. I just added some bbq seasoning we had and some salt. I put the seeds on a silpat and roasted them in the oven for about 25 minutes at 350*F. They’re gonna be a great afternoon snack while I’m at work.