Seems like we are right in the middle of autumn here in the Pacific Northwest. Everywhere I go I see pumpkin flavored everything, seriously everything has a pumpkin flavor now. Don’t get me wrong I really enjoy pumpkin, but I’m more of a “enjoy pumpkin in more common things” kind of person. You know what I’m saying😉
So anyway, I have seen everywhere the idea where you mix canned pumpkin with a box of spice cake mix for muffins but what if you make cookies with the same ingredients…🤔
Turns out YES you can! It is a great, easy, low point weight watcher way to make some pumpkin cookies. See recipe below:
1 box Spice cake mix
15 oz of canned pumpkin (not pie filling)
1 cup Chocolate chips
Any added spices 😉
Heat oven to 350. Combine all ingredients and mix thouroghly. Scoop out dough onto lined cookie sheets. Bake for about 10 minutes.
I got 36 cookies from one batch making them 3 weight watcher smart points each. However, if you don’t add the Chocolate chips they would be much less in points.
These yummy treats are perfect for almost any occasion. . I love pecan pie and is always in a never ending battle between my other favorite…pumpkin. But I can never allow myself to go through an autumn with out making at least one pecan pie…
These are such great little treats to have around for coffee with a friend, small dessert after dinner and just to have a bite of pecan goodness without a whole piece of pie or the crust…a little portion control here I guess (not that I like that much LOL). This recipe is perfect because it’s so simple and only make enough for 1 batch (24 mini muffins).
I hope you and your loved ones enjoy this yummy mini piece of fall ☺
1 cup Packed Brown Sugar
½ cup Flour
2 cups Chopped Pecans
2/3 cup Butter, softened (I used light butter)
2 Eggs, beaten
Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray (I actually used coconut oil spray I found at Trader Joe’s) make sure you spray the pan very well.
In a bowl mix together the brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together.
Stir in the dry ingredients just until combined.
Spoon the batter into each muffin cup about 2/3 full.
Bake for about 13 minutes. Let cool for just a bit, then use a butter knife to run around the edges of each muffin to help pop them out.
If you like pecan pie you will love these…hands down! These are dangerously good people…I am warning you now…
I had to give most of them away to friends and neighbors so my husband and I didn’t eat them all…and now they want more!
Pecan Pie Bars
1 cup Butter or Low Fat Margarine
2 cup Flour
1/2 cup Confectioner’s Sugar
1/2 cup Sugar
1 cup Light corn syrup
1 tsp Vanilla
1/2 stick butter melted
2 cup Pecans
For the crust: Preheat oven to 350. Mix together butter, flour and confectioner’s sugar. Press into the bottom of a 9 x 13″ pan.
Bake for approx 15 minutes or until lightly golden brown.
Beat eggs, then add sugar and mix. Then add corn syrup and vanilla. Mix in melted butter.
Add pecans and pour onto crust. Bake 30 minutes until golden brown.
Getting ready for fall by trying this recipe out.
I made just a few changes by using skim milk and low fat margarine instead of butter. Also I don’t own a donut pan so I just used a mini muffin pan and it worked just fine.
Pumpkin Spice Donut Holes
1 3/4 cup Flour
2 tsp Backing Powder
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground cloves
1/3 cup Vegetable Oil
1/2 cup Brown Sugar, packed
1 tsp Vanilla
3/4 cup Pumpkin Puree
1/2 cup milk
1/4 cup Margarine
2/3 cup sugar combined with 1 1/2 tbsp Cinnamon
Preheat oven to 350, grease mini muffin tin with nonstick spray.
In medium bowl combine dry ingredients. In a separate bowl combine brown sugar with wet ingredients, mix well.
Add dry ingredients to the wet ingredients, sir til combined.
Fill muffin cups about 2/3 of the way, I used my cookie scoop and it worked great. Bake for about 12 minutes.
Melt butter in small bowl. Sugar mixed with cinnamon in another bowl. When cool to handle dip donuts in butter then roll in sugar/cinnamon mix.