I featured these lil’ scrumptious beauties last year when I posted about the Pumpkin Party we threw with some friends.
I baked up another batch yesterday and toted them along to this year’s Pumpkin Carving Extravanganza.
It seemed that everyone at the party was more interested in eating the cookies than in carving the pumpkins!
That’s when you know you’ve found a winning recipe!
Plus, it helps that it takes like 2 seconds to make them.
AND your Happy Home will smell ridiculously good.
The Happy Hubby kept walking into the kitchen to sniff while they were baking.
Allow me to share the magic!
Happy Home Fairy’s Pumpkin Spice Cookies
Ingredients -
- 1 (18 oz) package carrot cake mix with pudding in the mix
- 1 cup canned pumpkin
- 1/4 cup butter, melted
- 1 egg
- 1 can cream cheese icing
- Candy corn pumpkins
Directions -
- Mix cake mix, pumpkin, butter, and egg. Drop dough by rounded tablespoonfuls onto greased cookie sheets.
- Bake at 350 degrees for 12-15 minutes or until puffed and set in center.
- Cool 2 minutes. Remove to wire rack and cool 15 minutes.
- Frost cooled cookies with icing. Press 1 candy corn pumpkin into center of each cookie. Note – If waiting to eat cookies second day, hold off putting the little candy corn pumpkin on top as the colors tend to bleed on the icing if left to sit too long.
- Since he came into the kitchen so much while your cookies were baking, make sure you fix a special plate for the Happy Hubby.
Happy Pumpkin Spice Cookie-ing!
these look amazingly yummy…i think my girls and i need to make them for the fall chili party i want to throw! (don’t tell carissa about the chili…she hates chili!) :0)
Those look sooooo yummy!!!!! Hope to see you soon!
LOVE CARISSA
LOVE these cookies!!! I just made them and I don’t know what my kids like most the actual cookies or getting to lick the spoons clean! haha Thanks for the awesome recipe.
So cute! My 7-year-old daughter LOVES those candy pumpkins. And the cream cheese icing is a good idea–reminiscent of pumpkin roll.
Wow! These look really yummy. I think I’m salivating! I’m going to try to figure out a way to make them from scratch using my carrot cake recipe. (I can’t get carrot cake mix in Ukraine, where I live. Or canned pumpkin purée, or pre-made cream cheese frosting . . . but I love to make things from scratch and experiment in the kitchen, so thanks for the great inspiration!)