I’m sure I sound like a broken record by now, but lately I’ve been all about simple recipes. My only excuse is that I’m a college student…which is pretty much the best excuse for anything. Caught wearing yoga pants and Ugg boots for five days in a row? I’m just a frazzled college student focused solely on comfort while trying to get through the school week. Seen leaving a $9 tip in nothing but loose change (after a grueling 15-minute process of determining exactly how much each person owes)? We’re just poor, penny-pinching college students. Questioned as to why you’re cutting your cherry tomatoes in half with your teeth instead of using a knife like a normal human being? Actually, that one can only be attributed to nonsensical laziness…I do happen to own several knives, but I decided it would be far too strenuous to actually wash one. Please don’t laugh. Moving along…
I challenge you to find a cookie recipe that’s easier than this one! We’re talking two ingredients, one bowl, one spoon. The most difficult part of the entire process is opening a can of pumpkin (which, if your can opener is anything like my ancient rusted one at home, can actually be kind of difficult). But aside from any incidental can-opening struggles, there’s no reason not to try these! Who would’ve known that a box of chocolate cake mix and a can of pumpkin could come together to produce such soft, moist, chocolatey little cookies? Due to all the pumpkin, these cookies will stay tender for days, and their texture is actually more like a cupcake than a cookie. The combination of chocolate and pumpkin is fabulous, and I like to throw in a dash of pumpkin pie spice for a little extra flavor.
If you’re ever short on time, cash, and/or ingredients yet have a hankering for delicious cookies, these are the perfect solution! They taste way too good to be this embarrassingly easy. Whether or not you’re a
lazy busy student, you should definitely try these out! There’s nothing not to like 🙂
2-Ingredient Chocolate Pumpkin Cookies
Makes about 3 dozen cookies
1 box chocolate cake mix
1 15-oz can pure pumpkin
1 teaspoon pumpkin pie spice (optional)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicon mats and set aside.
In a large bowl, stir together the cake mix, pumpkin, and pumpkin pie spice (if you like) until well-combined. Drop by rounded tablespoons onto prepared cookie sheets.
Bake for 9-12 minutes, or until the tops of the cookies are no longer glossy. Let the cookies cool for 5 minutes on the baking sheets before removing to a wire rack. Store in an airtight container at room temperature.