Famously Easy Pumpkin Cookies

I came up with this recipe years ago after tasting homeschooler Asher Martin’s holiday pumpkin roll. It was so delicious, but when I had him explain how he made it, it got complicated as soon as he mentioned “cheesecloth” and “rolling it up.” So I made my own recipe. It’s pretty loosey-goosey, more of an art and less of a science. But they’re good and easy enough that your six-year-old can make them and be a baking diva for Thanksgiving

The Church Girl Writes’ Famously Easy Pumpkin Cookies:

One can pureed pumpkin

One spice cake mix

One handful (or more) of oatmeal

(optional 1 egg)

1 can of cream cheese icing

(optional: chopped walnuts or pecans to top each cookie)

Heat oven to 375. Line cookie sheet with parchment paper. Mix pumpkin, spice mix, oatmeal, and optional egg in a medium bowl with a spatula until combined. Drop by spoonfuls onto parchment-lined sheets and bake for 10-15 minutes. Keep checking at the fifteen-minute mark. If you make giant cookies because you’re time-crunched or just plain tired, it takes a little longer. Just be sure they’re thoroughly baked on the inside (especially if you use the egg).

Cool completely. Ice with cream cheese frosting.

Stop licking the knife while you ice–that’s just gross.

Be sure to share with everyone in the room.

If you don’t want to share, don’t let anyone in the kitchen.

But then you’re just selfish and thankless.

So, put’em on a platter and spread the love of Jesus. For real.