Every year at this time Betty Crocker puts out a Pumpkin Spice Cookie Mix. Last year was my first year of trying it and like a fool I only bought 1 package and then ran around Chicago like a mad woman only to find it was sold out everywhere. And just like a Gilt sale, when they’re gone they’re gone. So not this year my Loves. This year I’m prepared. This year I’ve stocked up. And now I’m ready for the entire holiday season. Me and my 25 bags of Betty Crocker Pumpkin Spice Cookie mix.
Here’s the deal….these are not healthy. These are not made from scratch. You won’t win any mind blowing best baker in the world prizes with this recipe. But these cookies are beyond delicious. A huge crowd pleaser. And truly who can argue with a 5 minute mix to oven recipe? Not me. And side note, these cookies are not so much pumpkin as they are spice so I plan to utilize them all holiday season.
So here’s to the sharing of one of my many guilty pleasures. xoxo
P.S. I baked and shot at night without my usual sunny rays so I’m not loving my pics, but as I’ve said before I’m not a professional photographer. We all work with what we got!
Cookies looking pretty on our Noir Pedestals
What you’ll need…
1. Follow the instructions on the Betty Crocker cookie mix package. **TIP** Since we’re making sandwiches here we need the cookies to be the same size. Use a small ice cream scoop to get consistent sizing. Place the scoop of cookie dough on the cookie sheet and slightly press down with 2 fingers to lightly flatten the scoop.
2. Let cool for 30 minutes on cookie rack.
3. Frost the back of one cookie, be liberal with the amount of frosting used. Lightly press second cookie on to the frosted cookie creating a sandwich. Repeat.
