The recipe calls for mixing together:
- 1 spice cake mix (we used a carrot cake mix, instead)
- 1 teaspoon pumpkin pie spice
- 1/3 cup canned pumpkin puree
- 2 eggs
- 2 tablespoons softened butter
- 1/2 bag white chocolate chips (which we left out altogether)
The dough is quite sticky, and is supposed to be left to chill for 1/2 hour in the refrigerator, but life is much too short for that, so we skipped right ahead to dropping it by rounded teaspoon fulls, onto a greased cookie sheet, and baking for 14 minutes at 350 degrees Fahrenheit.
We ate them warm, topped with whipped cream - and yuuuummm!
They are quite rich, so one little cookie ought to be enough to satisfy even the most ardent pumpkin pie lover. Our only complaint is using just 1/3 of a cup of pumpkin, has left us with quite a bit of pumpkin puree to use up. What are we going to do with all that pumpkin?
That's a familiar question to the people of Katie McKy's Pumpkin Town (Or, Nothing is Better and Worse Than Pumpkins).
After the pumpkin farmers on the hill, overlooking the town, toss out their surplus seeds, on a particularly windy day, the people of Pumpkin Town find themselves in quite a viny mess the following spring. And, although the five brothers from the farm, make it all right again, there's a twist at the end, sure to bring a smile, and making this a perfect book for spring planting time, or for the harvest in the fall.
It's great to be a homeschooler.