Pumpkin Spice Cookies

2 ingredients. That’s all it takes to make these delicious treats. I found this recipe somewhere online and if I can ever find it again, I’ll post the link for you. I kind of amended the result a bit by cutting the cookies in half and stuffing them with low fat vanilla icing mixed with pumpkin pie spice and a smidge of vanilla extract. TASTY! That being said though, these are not a gluten free treat. Betty Crocker is making an effort to make gluten free cake mixes but thus far I have only seen Vanilla, Chocolate and Devil’s Food Cake. I might try to incorporate the pumpkin spice into the vanilla cake. Maybe it’ll work. Until then … non-gf cookie treats!

INGREDIENTS
1 box Spice Cake Mix – Low fat if you can find it
15 oz Pumpkin Puree – Not Pumpkin Pie Filling

METHOD
– Preheat oven to 375
– In large bowl combine both ingredients with a hand blender. Ensure the ingredients are mixed well and drop 1 slightly heaping tbsp of mixture onto a cookie sheet.
– Bake for 13-15 minutes or until golden brown on the edges.
– Remove from oven, let cool 5 minutes and move to a wire rack to complete the cooling process
– After they are cooled you can slather some icing on ’em. Please note though that the nutritional info below is only for the cookies!

NUTRITIONAL INFO
Serves 30 (1 cookie per serving)
Weight Watchers points per serving – 2
Calories – 77
Fat – 1.3g
Fibre – .6g
Sodium – 112.6mg
Carbohydrates – 15.5g
Protein – 1.1g

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