Hello again friends!
I am writing this post after a having a wonderful dinner of taco soup tonight. (It’s funny how each season brings it’s own menu. Soup, pumpkin anything, bar-b-que sandwiches and boiled peanuts say Fall to me.) This is the second time in the last few days that I’ve made soup. I tried Italian Peasant Soup that Kristen from Ella Claire & Co shared on her blog. It was really good and very filling. When Kristen says that it’s better with the crusty bread, she’s right. The bread added just what was needed to take this soup over the top. You need to give it a try!
Since we’re talking food, I wanted to share with you this really delicious cookie I created that is packed with every flavor of Fall I could think of. The great part of this recipe is that it starts with a cake mix so it comes together very quickly. I chose a carrot cake mix from Betty Crocker.
I began by mixing together the wet ingredients along with half of the cake mix in a large mixing bowl.
I then added in the remaining cake mix, oats, chopped nuts, raisins and chopped apples.
The dough is then dropped in teaspoons on an parchment lined baking sheet.
The cookies baked in the oven for 9-10 minutes. After removing from the oven, I moved them to a cooling rack with a pan underneath and sprinkled the cookies with powdered sugar while they were still warm.
That is it! These cookies are truly EVERYTHING Fall and are very delicious. They are moist and chewy and taste good warm right from the oven but even better the next day. Although I write in the recipe that some of the ingredients are optional, my favorite version is with everything included in the cookie.
Mary suggested a cream cheese icing on top instead of the powdered sugar. I may try the icing next time.
I didn’t take a lot of photos of the cookies after baking them only because I couldn’t eat them until the photos were done.
My solution?
Take few photos and start eating.
I promise that if you make these cookies, eating them will be all that’s on your mind, too! You will definitely taste all of the goodness of Fall in this one little cookie. So eat two. Or three. Or all of them…
Thank you so much for stopping by Mulch and Paint! I always appreciate your visits!
Until next time,
Enjoy the flavors of Fall in a delicious and easy to make cookie!
- 1 egg
- ¼ C water
- ½ C butter
- ½ C canned pumpkin puree
- ½ C brown sugar
- 1 tsp cinnamon
- 1 box carrot cake mix (I used Betty Crocker super moist)
- 2 C quick cooking oats
- ½ C chopped pecans or walnuts (optional)
- 1 C raisins (optional)
- 1 C peeled and chopped apples (optional)
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Beat egg, water, butter, pumpkin puree, brown sugar, cinnamon and ½ of cake mix until smooth.
Stir in remaining cake mix, oats, raisins, nuts and apples.
Drop dough by teaspoon about 2 inches apart onto parchment lined cookie sheet.
Bake at 375 degrees for 9-10 minutes or until golden brown.
Cool cookies on colling rack and dust cookies with powdered sugar while warm.
Makes 5 dozen cookies.
Please PIN this for later!!
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