I made these easy cake mix based cookies extra large. They are perfect with a cup of coffee. My current coffee is Seattle's Best Almond Roca. I am not extremely picky about coffee. I do, however, prefer it flavored, with some fat-free half and half added.
Fat-free half and half is one of my favorite food inventions. I will one day post why. I feel bad, because my best friend is allergic to carrageenan, one of the ingredients. I try not to sing its praises around her.
Pumpkin Spice Cookies
1 (18 1/4 ounce) box spice cake mix
1 (15 ounce) can solid-pack pumpkin
1 cup chopped walnuts
1 cup white chocolate chips
Preheat oven to 350°F.
Spray cookie sheets lightly with vegetable spray
In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
Drop by large rounded spoonfuls onto the cookie sheet. They don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking. I spread them out a bit using my fingers.
Bake for 8 to 15 minutes, depending on the size of your cookies.
Allow cookies to cool on baking sheet 5 minutes before removing to a wire rack to cool completely.
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