The WW 3-Ingredient Pumpkin Cookies are yummy and fluffy. This dessert contains 1.5 grams of fiber and 130 calories per serving. Prepare these cookies in just 20 minutes and serve them at lunches, events, feasts, holidays, or functions. We made this dessert with only three ingredients: spice cake mix, pure pumpkin puree, and ground cinnamon. Making these cookies is so easy because the ingredients are few and the instructions are clear. Pair them with pumpkin cookies, vanilla yogurt, berry cups, apple slices, whipped topping, cinnamon pears, or black coffee. Include these WW 3-Ingredient Pumpkin Cookies in the container and store for five days.
STATS:
- Total time: 20 minutes
- Calories: 130 kcal
- Diet: Vegetarian
- Serving: 12 cookies
- Cooking time: 15 minutes
- Serving size: 1 cookie
- Cuisine: American
- Preparation time: 5 minutes
- Course: Dessert
EQUIPMENT:
- Large mixing bowl
- Measuring cups
- Baking paper
- Cookie scoop
- Wire cooling rack
- Measuring spoons
- Rubber spatula
- Baking sheet
INGREDIENTS:
- One tsp ground cinnamon
- 1 can pure pumpkin puree
- One box spice cake mix
INGREDIENT NOTES:
SPICE CAKE MIX:
- This is the main ingredient that makes the cookies easy to prepare. It provides a soft cake-like texture and sweet taste to the dessert. You may use yellow cake mix as another choice.
PURE PUMPKIN PUREE:
- It adds moisture and pumpkin taste to the cookies. This puree makes the finished cookies soft & tender. You may use sweet potato puree as an alternative.
GROUND CINNAMON:
- We use this cinnamon to add a warm and sweet-smelling taste that pairs well with the pumpkin. It makes the cookies taste like a classic fall dessert without adding calories. You may use pumpkin pie spice as a replacement for a more noticeable taste.
INSTRUCTIONS:
- First, cover the sheet with baking paper & warm the oven to 350°F.
- Include the spice cake mix, pumpkin puree, and cinnamon in the large bowl.
- Stir all the ingredients properly to make the thick and sticky dough.
- Scoop one tbsp of dough for each cookie and put it on the sheet.
- Leave some space between the dough and gently smooth their tops with the back of a spoon.
- Bake the cookies for 15 minutes and avoid overbaking them.
- Cool the dessert for 5 minutes on the sheet, then put them to the wire rack.
- Lastly, cool the cookies completely, then serve.
SERVING SUGGESTIONS:
BREAKFAST & BRUNCH:
- Greek Yogurt
- Pumpkin Yogurt Bowl
- Fresh Fruit Salad
HOT DRINKS:
- Black Coffee
- Cinnamon Tea
- Pumpkin Spice Latte
DESSERT:
- Fresh Berries
- Vanilla Yogurt
- Sliced Apples
- Pumpkin Cookies
- Apple Slices
- Cinnamon Pears
PARTY:
- Mini Fruit Skewers
- Fresh Berry Cups
- Light Whipped Topping
TIPS:
- Avoid adding extra liquid because pumpkin gives enough moisture to the cake mix.
- Make small cookies to bake them well and keep the points lower.
- Do not bake the cookies too long so they stay soft and delicious.
STORAGE INFORMATION:
FRIDGE:
- Place the cookies in the container and store for 5 days.
FREEZER:
- Freeze the cookies in the box for two months.
FAQs:
Can I include pumpkin pie filling in this dessert?
- No, pumpkin pie filling contains sugar and spices that make the cookies too sweet or too salty. Use pure pumpkin puree for better results.
Are eggs important in this recipe?
- No, there is no need for eggs in this recipe.
Can I include homemade pumpkin puree?
- Yes, you may add thick, not watery homemade pumpkin puree in the recipe.
What makes the cookies soft?
- Pumpkin makes the cookies soft and moist, but they firm up when we cool them.
Can I make the cookies smaller?
- You may make smaller cookies to reduce baking time and points per serving.
Is this recipe vegan?
- Yes, only if you use vegan cake mix in the recipe because the remaining ingredients are already vegan.
NUTRITIONAL INFORMATION:
Calories: About 130 kcal
Net carbs: 26 g
Iron: About 0.8 mg
Total carbs: 28 g
Vitamin A: 2,000 IU
Fiber: 1.5 g
Calcium: 40 mg
Protein: 1.5 g
Sodium: 220 mg
Potassium: 90 mg
Weight Watchers Points: 4 Points