Cinderella Cookies

What ever happened to Cinderella’s pumpkin after the ball came and went and that glass slipper was lost? All that wonderful pumpkin smashed onto the roadside, covered in mud and left over fairy dust…what a waste! If only she had made cookies. Cookies always make difficult things easier to endure…step-sisters included!

Here is a fabulously, easy pumpkin cookie recipe. Not to mention quite healthy as cookies go. Okay, and just one more plug – very good for food storage! Props to my dear friend, Carmen (and one of my old students, Elle) who gave me this recipe. Ready?!…3 ingredients!

• ~2 cups of pumpkin mash (15 oz. can of pumpkin for you users)
• 1 box of spice cake mix (Don’t add any of the normal ingredients the box says to. You only need the cake mix!!  In case I was unclear, no eggs, no oil, no water!!)
• 1-2 cups of chocolate chips (I am a lover of dark chocolate, but you do what you want)

Mix in a mixer or with a giant spoon. Spoon onto a cookie sheet. They don’t really spread and grow like other cookies so make them as big as you want them to be in the end. (Side note: lay your hand flat. Touch the tip of  your middle finger to the tip of your thumb. Now hold it up it front of you. That’s about how much I plop into each cookie. Now you don’t have to ask.) I’ve taken to parchment paper recently for all of my cookie needs. It makes my clean-up so much easier, not to mention the cookies come off the paper so nicely.

Bake 350 for 15ish minutes. If you push the top of the cookie and it bounces back like your favorite pillow, they’re done!