You will love how easy these cookies are to whip up – with a box of our Better Batter Yellow Cake Mix, a can of Pumpkin and a small bag of dried cranberries, you’re only 8 to 10 minutes away from soft, moist, cookie snacking heaven. Don’t have an oven? You can microwave 1 tbsp of cookie dough for 1 minute for a super fast cookie – yum!

1 box Better Batter Gluten Free Yellow Cake Mix

1 15oz can pumpkin puree (NOT pumpkin pie filling!)

1-2 c dried sweetened cranberries

water or oil, if needed

Preheat oven to 350 degrees and 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 or oil, 1 tbsp at a time, until the texture is the consistency of drop cookie dough. If you use oil, the cookies will be moister and have a chewier surface once cooked. If you use water or nothing, the cookies will be more cake-like.

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 thicker and cake like if you do not do this step.

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

Store in an airtight container.

To MICROWAVE: use 1 tbsp of cookie dough. Place onto a plate that has been greased or sprayed. Flatten out into a cookie shape, then microwave for 30 seconds to 1 minute (depending on how strong your microwave is). Allow to cool 1 minute before eating.