2-Ingredient Pumpkin Cake Cookies (Gluten-Free Option)
I'm a little late to the trend, but I have been wanting to make the 2-ingredient viral pumpkin cake cookies for forever! It's almost fall, so now is the perfect time. I adapted the recipe to make it gluten-free and dairy-free of course and added my own spin on it. I actually used banana bread cake mix for some added fun and flavor. I've been making gluten-free and dairy-free fall recipes for 8 years now and this option can absolutely rival treats made from scratch. They are a great option especially if you're in a rush, want a sweet treat fast or you're new to baking! The texture is so perfect. They're like a cross between muffins and cookies!
Servings: 12
Calories: 70kcal
Ingredients
- 1 box gluten-free cake mix
- 1 can pumpkin puree 15 oz
- 1 tbsp pumpkin pie spice
- 3/4 cup mini chocolate chips
Instructions
- Preheat air fryer or oven to 350°F.
- Combine cake mix, pumpkin pie spice and pumpkin puree in a bowl.
- Stir in chocolate chips.
- Scoop cookie dough into the air fryer in 1 1/2 inch balls. Gently press cookies down and bake for 15 minutes.
Notes
RECIPE TIPS:
- Make sure to use a standard can of pumpkin puree, which is 15 oz.
- If the batter is too thick, add a 1 tbsp of milk or water.
- Gently press the cookies down before baking!
Nutrition
Calories: 70kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 76mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5539IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg