Frosted Pumpkin Puffs

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The traditional recipe:

  • 1 package SuperMoist yellow cake mix
  • 2 teaspoons pumpkin pie spice
  • 1 can (16 ounces) pumpkin
  • 2 eggs
  • 1/2 cup raisins or chopped nut, if desired
  • 1 tub of Rich & Creamy vanilla (or cream cheese) ready to spread frosting
  • Pumpkin pie spice or ground nutmeg, if desired

Directions:

1. Heat oven to 375. Spray cookie sheet with cooking spray.

2. Mix cake mix (dry) with 2 teaspoons of pumpkin pie spice in a large bowl. Stir in pumpkin and eggs with spoon until well blended (about 50 strokes). Stir in raisins. Drop dough by heaping tablespoonfuls about 2 inches apart onto cooking sheet.

3. Bake 12-15 minutes or until set and very light brown. Immediately remove from cookie sheet; cook puffs completely. Frost with frosting; sprinkle with pumpkin pie spice.

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My Vegan Version

  • 1 package SuperMoist yellow cake mix (I used an organic brand from Whole Foods)
  • 2 teaspoons pumpkin pie spice
  • 1 can (16 ounces) pumpkin
  • 3 tablespoons of ground flax mixed with 6 tablespoons of water (whip and then let sit for 10-15 minutes to get gelatinous)
  • 1/2 cup raisins or chopped nut, if desired
  • Homemade vegan vanilla cream cheese icing
  • Pumpkin pie spice or ground nutmeg, if desired

Directions:

1. Heat oven to 375. Spray cookie sheet with cooking spray.

2. Mix cake mix (dry) with 2 teaspoons of pumpkin pie spice in a large bowl. Stir in pumpkin and flax and water combination with spoon until well blended (about 50 strokes). Stir in raisins and/or nuts. Drop dough by heaping tablespoonfuls about 2 inches apart onto cooking sheet.

3. Bake 12-15 minutes or until set and very light brown. Immediately remove from cookie sheet; cool puffs completely. Frost with icing and sprinkle with pumpkin pie spice.

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