4 Ingredient Cranberry Pumpkin Cookies

Serves: 24-36 | Prep Time: 10 minutes | Cook Time: 8-10 minutes 

 

Ingredients

• 1 package Better Batter Yellow Cake Mix
• 1 15oz can pumpkin puree
• 1-2 cups dried, sweetened cranberries
• 1/2 c water, as needed

 

Instructions

Preheat and prepare. Preheat oven to 350F

 

Line cookie sheet(s) with parchment paper or other nonstick liner.

 

In a medium mixing bowl, combine cake mix and pumpkin puree, blending well until smooth. Stir in cranberries – the mixture should be the consistency of drop cookie dough. If it is too thick, add water, 1 tbsp at a time, until the texture is the consistency of drop cookie dough. 

 

Drop by tablespoons onto prepared sheet(s). Flatten the cookies slightly with damp fingers, until they are about 1/8 inch thick. The cookies will naturally be more round (like balls) if you do not do this step. These cookies do not really spread.

 

Bake for 8-10 minutes, or until the cookies lightly begin to brown. Allow to cool on parchment paper before removing.

 

Store in an airtight container.