Ingredients

The following ingredients have 12 Servings
  • 1 box Duncan Hines Spice Cake Mix (Carrot cake and yellow mix will also work)
  • 15 ounces pumpkin puree (1 can)
  • 1/4 cup raisins (optional)

Instruction

  • Preheat oven to 350 °F.
  • Mix pumpkin puree and cake mix together in a large bowl. (Don’t be alarmed..it is a little tough to stir!)
  • Grease cookie sheet or muffin tins with cooking spray or use paper inserts for muffins.
  • For cookies, portion out about 1 Tablespoon of mixture per cookie. For cupcakes, portion approximately 1/4 cup of the mixture into each regular muffin tin. (A scoop is a really helpful tool for uniformity and quick release!)
  • For cookies, press mixture down slightly with a fork. (Spray the fork with cooking spray or dip in water so it won’t stick.)
  • For regular-sized muffins: cook approximately 18-20 minutes. For cookies: cook approximately 18 minutes. Let rest a few minutes after removing from the oven.
  • If you have leftovers, they freeze well. Wrap in plastic and store in a plastic bag.