Sometimes making cookies from scratch isn't an option, but you don't want to resort to the refrigerated cookie dough tubes, either. Enter Quick Cake Mix Pumpkin Toffee Cookies. Yes, you use a cake mix, and, yes, the cookies are really good. No, using a cake mix isn't cheating. After all, you do add some extra ingredients. And no one will know you used a mix unless you tell them or forget to hide the cake mix box. So make the cookies and be happy you've saved yourself a lot of hassle. The domestic goddess/god police won't come and haul you away, particularly if you offer them one of the cookies. The cookies are nicely spiced, soft and puffy with a little chew from oats, and studded with sweet toffee bits. I think the cookies are just right with a cup of warm apple cider or hot cocoa, particularly after a busy fall day. The cookies also would make a nice, simple Thanksgiving dessert alongside a big bowl of ice cream! Enjoy!
Cake Mix Pumpkin Toffee Cookies -- Makes 24+
1/2 cup of canola oil
1 cup of pumpkin puree
2 eggs
1 15.25-ounce pumpkin cake mix (or use a yellow cake mix and add 1 additional
teaspoon of pumpkin spice)
1 teaspoon of pumpkin spice (or use a 1/2 teaspoon of cinnamon, 1/4 teaspoon ginger,
and 1/4 teaspoon of allspice)
1 cup of quick oats
1/2 cup of toffee bits
Preheat the oven to 400 degrees and line cookie sheets with parchment paper. In a large bowl whisk together the oil, pumpkin puree, and eggs. Stir in the cake mix, pumpkin spice, and oats until everything is mixed together. Stir in the toffee bits. Drop the dough onto the prepared cookie sheets, using 1 1/2 tablespoons of dough for each cookie and leaving about 2 inches between each cookie. Flatten the cookies slightly with your hand. Bake the cookies for 12-15 minutes until just set. Let the cookies cool on the cookie sheets for a few minutes before removing them to cool completely.
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