Pumpkin Cakies

Yes, you read correctly.  Cakies.  Not cookies.  Cakies.  These pumpkin cookies are just to light and fluffy to be called cookies, they're much more like cake, or the top of a muffin, hence "cakies."  Topped with a dollop of cream cheese frosting and you've got yourself a little bit of pumpkin pie heaven, no fork or knife required.  Oh yeah.  It's Fall.



The Cakie

1 Box Yellow Cake Mix
1/3 Cup Oil
2 Eggs
1 15oz Can Pumpin Puree

1. Preheat oven to 375 degrees fahrenheit.  Grease two large cookie sheets.

2. Toss all ingredients into a large bowl and mix well.  Batter will be pudding-like, a lot less thick than your standard cookie dough.  That's ok.  The cakies will survive.

3. Drop by the tablespoonfull on cookie sheets.  Bake at 375 for 8-10 minutes, until top of cakie springs back when lightly pressed.  Allow to cool for 2 minutes on cookie sheet, then transfer to cooling racks.


The Perfect Cream Cheese Frosting

16oz Cream Cheese, softened
1/2 Cup Unsalted Butter, softened
1 3/4 Cups Powdered Sugar, sifted
1 teaspoon Pure Vanilla Extract

1. Blend cream cheese and butter.  Add powdered sugar and vanilla and mix on medium speed until fluffy, delicious frosting has magically formed.

2. Liberally frost those little cakies.  And then make sure to keep them refrigerated if not consumed immediately.