Fall is my absolute favorite time of the year, partially even just because I can consume everything pumpkin. Each year I tell myself this is the year that I make pumpkin everything. Pumpkin pie, pumpkin cake roll, pumpkin ice cream, pumpkin cookies, pumpkin butter, pumpkin spice latte – anything goes. Last year I made a pumpkin spice latte and that was it. We bought a pumpkin pie and searched endlessly for pumpkin ice cream, but made pretty much zero effort to make those items or anything else.
This is the year that will be different.
Especially because I’ve already started on the pumpkiny goodness with these pumpkin mounds. Some may call them cookies, some may call them donut holes, some may call them cake balls – I went with the all encompassing vague term of mounds. Simply because that way, when I have them for breakfast, I don’t have to tell anyone I had cookies or cake.
These things are so easy and so good. They only call for five ingredients, all of which I always have on hand in Autumn. They’re delicious as a simple addition to your breakfast or, in my opinion, even better as a healthier dessert. Especially once it’s dipped in a little bit of cool whip – YUM!
Plus, one box yields over 40 little mounds so they’re perfect for company, or if you just really like pumpkin. I like to keep ours in the fridge to last longer, but you can definitely freeze them if you can’t eat them all before they go bad (but I promise I won’t tell if you eat them all in just a few days like I did.)
- Box of White Cake Mix
- 15 oz Can of Pumpkin
- 2 Tsp Pumpkin Spice
- 1/4 Tsp Cloves
- 1/4 Tsp Cinnamon
- Cool Whip Optional
- Preheat over to 350 degrees F.
- Combine all ingredients and mix thoroughly.
- Lightly grease a cookie sheet or two. Place mounds on the cookie sheet, approximately 2 tbsp or a little less in size.
- Bake for 15 minutes. Stick a toothpick in at the end and if it comes out clean, they're finished.
- Serve warm.
- (Optional) Dip in cool whip right before serving for a pumpkin pie mound.
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