I'm all for making tasty desserts from scratch if they actually taste better that way, but in this case, minimal effort is required to achieve a damn good pumpkin spice cookie. Betty Crocker's Pumpkin Spice Cookie Mix is generally available in stores from late September to late December and I find that after slightly undercooking them (approximately 8 - 9 minutes, removed from oven while still quite doughy), flattening them with a pancake flipper, and letting them cool/harden slightly, you will have a melt in your mouth fall taste sensation. When I make a batch I usually keep half of them plain and frost the other half with cream cheese frosting and sprinkle with nutmeg per the "serving suggestion" on the package. Either way they are FAN-tastic!!
P.S. A helpful hint if you find that you even remotely enjoy this product: hoard as many packages as possible during the brief period they are available - you never know when you'll crave pumpkin spice cookies in the middle of summer.
No comments:
Post a Comment