I’ve previously shared a cake mix cookie recipe using our Chocolate Cake Mix, so naturally, it’s only fair to do another cake mix cookie recipe using our yellow cake mix. And I gotta say, I actually enjoyed this one a lot more, and it has absolutely nothing to do with the fact that I am a butterscotch chip junkie. Okay. So it might have a little to do with this.
On a bacon baking spree, we are! Mostly because I wanted bacon and got them weeks ago, but then totally slacked off with my baking, and now, with the best use by date fast approaching, had to pull out all the stops!
I had quite a few ingredients on hand, but in all honesty, the variety was pretty limiting. Pie crust, crescent rolls, flour, pancake mix, which are all options for a base ingredient, but I wouldn’t really be able to use them together for a same dish. And then I had bacon, a couple slabs of chocolate, and peanut butter.
And my baking light bulb lit up: How about a Bacon Chocolate PB Cookie? Because bacon makes everything better.
Okay, I realize that we’re done with Thanksgiving, and therefore done with anything and everything that has do with pumpkins. But what if you have leftover pumpkin puree? What to do then? Well, with a little help from Immaculate Baking all natural chocolate scratch baking mix, you can make a fresh batch of Chocolate Pumpkin Cake Mix Cookies just in time for your holiday cookie exchange!
Okay, disclaimer, I wasn’t exact with my ingredient measurements because I had maybe half a can (from 15 oz can) of pumpkin puree left, and about half a box of cake mix left. I want to say I used roughly about 1 cup of chocolate cake mix (~8 oz), so roughly 1:1 ratio to the pumpkin puree I had left.
I added some ground cinnamon and nutmeg, as well as some chai latte instant mix that I had on hand, just to be fancy. Our cake mix is so chocolatey that it’ll taste perfectly delicious without these added spices, but hey, it never hurts to get a wee bit fancy!
I was recruited last minute to go and cheer for a a couple of my friends at their 10-miler race last weekend. I had been on cheerleading duty the year before with one of the girl’s who’s running this year. She was thoughtful enough to have baked up treats for the runner last year, and obviously wouldn’t be able to do that again this year since she’ll be in the race herself. I thought I’d carry the torch on, but it was already in the middle of the night when I decided that I’d bake something sweet. The only ingredients I had on hand was flour, sugar, brown sugar, butter and some pumpkin puree from another recipe I just made earlier in the day. The obvious answer that would marry all those ingredients together perfectly was… Pumpkin Cookies!
This is a pretty special treat even for myself. We actually get these at work, but only during the month of October every year. So to be able to crack the code on Pumpkin Cookies, and to now have the power to make them myself, and gobble them up whenever and however many to my heart’s content, well, that’s pretty awesome 🙂
We actually have another Pumpkin Spice Cookie version that uses our refrigerated cookie dough, but if you’re a die-hard scratch baker, and is just as mesmerized by the idea of making something completely from scratch, well, this would be just the recipe you’re looking for!
You Will Need:
2/3 cup granulated sugar
2/3 cup packed brown sugar
¾ cup butter or margarine, softened
1 teaspoon vanilla
½ cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 ¼ cups Immaculate Baking Co.™ Organic All-Purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
Browned Butter Frosting
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)
Here’s How to Start Bakin’:
- Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
- Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
So… it’s Pecan Day AND International Waffle Day today!
Don’t mistaken National Pecan Day (4/14/14) with Pecan Day (3/25/14). Apparently there’s a difference between the two like International Waffle Day (3/25/14) is different from National Waffle Day (8/24/14). It’s all very confusing, but really all we care about getting some waffles! So the Immaculate solution to make everyone happy is… make some Pecan Waffles!
And then I threw in some bacon just cuz.
So this is what you do: You get 1 pack of our Immaculate Baking Co. ® refrigerated Vanilla Sugar Cookie Dough. Let it soften a little in room temperature before you add in 2 eggs and mix it with an electric mixer. I added a couple tablespoons of milk just to make sure the consistency is a little bit closer to a typical waffle batter. Then I added chopped up pecans and cooked bacon bits. Your waffle maker should be already preheated by now, and now we can let the waffle making begin! Of course, you can’t have waffles without drizzling on (or in my case, smothering it…) some maple syrup!
It seems to be right around this time of the year when the cookie exchange frenzy begins.
When you think about it, yes, it is a fun idea and a great way to bring friends and even the whole neighborhood together over yummy treats, but at the same, it just seems to be putting a lot of extra pressure on yourself. I mean, you’ve already been tasked to shop for a whole bunch of people (who, more often than not, are folks you rarely ever see throughout the year, thus making gift-shopping extra challenging and your headache extra severe), to pick out a tree, set up the tree and decorate it, and to have to schedule fun activities to keep the kiddos entertained in between now and when school starts back up again. Like I said, extra pressure on an already full plate.
So yes, I get that there’s that taciturn rule that holiday cookie exchanges are times when you’re expected to put your scratch baking prowess to the test. But honestly, with all that you’ve already got going on, how ’bout you let us help you out just a little bit this year? We promise you’ll still be able to put your very own mark on these Immaculate Holiday cookies!
Ever wondered what the difference is between a cobbler and a crisp?? Well, that makes the two of us. This continues to be a head-scratcher for me even as I’m about to unveil a perfect-for-Autumn Ginger Pear Cobbler! But really, I don’t think you’d care much about the difference once you’ve had this fabulous cobbler. Feel free to drool all over Exhibit A. And I rest my case.
Exhibit A (Ginger Pear Cobbler in all its glory!)