The Christmas season1 arrives in the northern hemisphere, and suddenly, everything in the shops smells like 'pumpkin spice'. There is pumpkin spice latte, pumpkin spice cereal, pumpkin spice coffee creamer, pumpkin spice Greek yoghurt, even, heaven help us, pumpkin spice hummus. When you can't devour or imbibe one more pumpkin-spice-flavoured bite or sip, you can still inhale the fragrance thanks to your seasonal pumpkin spice air freshener.
Why should we resist the trend? Let us make pumpkin cookies2. These contain, in addition to pumpkin and other yummy ingredients, actual pumpkin spices. So get out your mixing bowls and baking sheets, heat up the oven, and prepare to make your kitchen smell all festive and everything.
You will need: (metric equivalents in parentheses3)
- 2 cups (≅ 480ml) flour4
- 2 yellow cake mixes5
- 1 pound (≅ 454g) tinned pumpkin
- 2/3 cup (≅160ml) vegetable oil
- 1 egg (≅ 1 egg)
- 1 teaspoon [tsp] (≅5ml) cinnamon
- 1/4 teaspoon (≅ 1.25ml) nutmeg
- 1/4 teaspoon (≅ 1.25ml) cloves
What to Do with the Ingredients
- Dump all ingredients except the flour into a large mixing bowl.
- Mix thoroughly.
- Add enough of the flour to make a thick batter.
- Using a spoon, drop the batter in round dollops onto a greased baking sheet, about an inch and a half (≅3.8cm) apart.
- Bake at 350°F (≅177°C) for 8-10 minutes, or until golden brown.
- Let cool. Enjoy with milk, unless lactose intolerant.
Tip for bakers with OCD: Before baking, take a small juice glass and gently press down on each dough mound to make perfectly symmetrical cookies.
How to Make This Recipe Gluten Free
Use gluten free flour and cake mixes. Ensure there is no cross-contamination with your baking sheets by lining them with parchment paper or disposable foil.
How Many Cookies Do You Get?
This recipe yields about five dozen metric or non-metric cookies.