Why, yes. You read that correctly. These are the easiest cookies you’ll ever make (excluding peel-and-stick cookies), and it’s almost unfair how amazing they taste. Well, unfair to everyone who doesn’t get to try one…
How can something this magical come from only two ingredients, you ask? Well, I can’t answer that because I really don’t understand it myself, but I can let you in on the secret.
I actually got way too excited when I was making these and completely forgot to take a picture of the ingredients in their respective packages, so I stole this picture from my favorite blog, which is where I found the recipe. When I first stumbled upon this recipe on Julie’s blog, I couldn’t get over what a genius I thought she was. I had to fight the urge to grab my keys and rush to the grocery store immediately to get the ingredients. I was strong though, and managed to wait…until the next day.
Fortunately I had the perfect excuse because that weekend we were planning on celebrating some birthdays. Not that I need an excuse to bake cookies.
So what do you do with these two ingredients? You throw them into a bowl…
And mix ’em together!
Then you just plop spoonfuls of the dough onto a greased cookie sheet (I prefer to line mine with foil) and stick it in the oven at 350 degrees for 10-12 minutes.
Then you twiddle your thumbs and control your drool for the next 10-12 minutes while the amazing smells of pumpkin and spice cake and all things autumn fill your house.
I may have eaten 1 (or 3) fresh out of the oven. No regrets though…they are seriously some of the best cookies I’ve ever tasted in my life. And as someone with a giant sweet tooth, I’ve tasted a lot of cookies.
I decided to top mine off with some cream cheese icing and a sprinkle of pumpkin pie spice (got the idea from Julie, of course), but you can do whatever you want with them! They are delicious plain as well–if you can even call them that. They’re so full of flavor that it doesn’t seem right to call them “plain.”
My friends heartily approved of these cookies and scarfed them down with the same enthusiasm that I had experienced. The texture is actually a bit more cakelike than your average cookie, but I heard no complaints. One of my friends, Jones, used his abundant knowledge of the Spanish language and referred to them as “cake-itas” (which “means” mini-cakes), which I found to be both hilarious and highly accurate.
So, here you go. Two-ingredient pumpkin spice cake-itas.
Make these. I promise you will not be disappointed.
I EXPECT DOZENS OF THESE TO ARRIVE AT MY APARTMENT BY OCTOBER’S END.
Well, I completely caved within two hours of reading this post. I love pumpkin ANYTHING, so I had to give in. Life changing doesn’t do them justice. More like earth shattering. Okay, sounds dramatic, but I’m serious. I thought I would definitely need to add icing, thinking maybe they’d be too bland; But man was I ever wrong. Perfect without any icing, so I’m sure adding icing would make them illegal. I am soo glad that you posted about this recipe. My new favorite pumpkin staple! :))