Two Ingredient Pumpkin Cookies


Happy First Day of Fall! Crisp mornings, cozy sweaters and baked goods filled with cinnamon and pumpkin easily make fall my favorite season. So I thought I would share a few of my favorite things about the best season of the year to go along with the easiest cookie recipe on earth.

1. Fall Running Weather. Once fall ushers in the slightly chilly temperatures, running becomes so much more enjoyable. And since I already love to run, fall running weather turns me into a running machine. This year I’m training for a half marathon, and I am absolutely loving the crisp morning air and the crunch of fallen leaves on my long runs.


2. Tailgates at MSU. Ever since we graduated from Michigan State 2 1/2 years ago, my group of college friends try to pick at least one football game to have a big tailgate on our old stomping grounds. You can’t get much better than friends, tailgate food, beer and football. Even if I still don’t quite understand the rules of football just yet.


3. Baseball Playoffs: This is a relatively new “fall favorite” of mine. Being from Detroit, our home baseball team wasn’t very good for most of my life. But over the last few years, the Tigers have not only become a team to watch, we even made it to the World Series last year. I work a block from the stadium so the excitement of playoff season is definitely infectious.


4. Pumpkin Mania. Pumpkin muffins, pumpkin pancakes and pumpkin spice lattes. Come September, Pumpkin is everywhere and I can’t get enough. So that brings us to the easiest cookie recipe ever. These 2 ingredients cookies, made popular on Pinterest, come together in a flash. All you do is mix a box of cake mix with a can of pumpkin, and after a few minutes in the oven, you have yourself a decadent batch of fluffy, cakelike pumpkin cookies. I like to top them with cream cheese frosting for an especially decadent treat, but they are just as delicious without the topping. Enjoy!

Ingredients: Makes 2 dozen cookies

  • 1 box spice cake mix
  • 1 can of pumpkin
  • Cream Cheese Frosting (store bought or homemade)


  1. Place cake mix and pumpkin in a large bowl and and mix until just combined
  2. Drop batter by the tablespoon onto a greased cookie sheet
  3. Bake at 350 for 10-15 minutes
  4. Let cookies cool and top with frosting if desired



Red Velvet Cheesecake Cookies


When my brother was five, he had his heart set on a Power Wheels Fire Truck. It had shiny red paint, a honking horn, and you could actually drive it. Little Sean added it to his Christmas Wish List, but my Grandma had to tell him it was a bit out of Santa’s price range. She said “If  Grandma and Grandpa win the lottery this year, we will buy you that fire truck” And sure enough…my Grandparents won the lottery. And rather than spending their unexpected windfall on themselves, my Grandparents bought each of us an amazing Christmas present. Sean got his fire truck, Kristen got a Barbie Dream House, and I got my very own Fisher Price Kitchen


I spent hours “baking” cookies and “cooking” dinner in that plastic kitchen. I was only two, but I had already found my lifelong hobby. I never thought I could have a Christmas that would live up to that one. But sure enough, twenty-two years later, I’ve been blessed enough to have yet another, amazing and magical Christmas.


But before I share that story (and believe me, it’s a good one) I thought I would share one last recipe with the wonderful readers of Miss Petite Sweets. These Red Velvet Cheesecake Cookies are easy to make and require only a few ingredients. So I hope you all are having a very Merry Christmas!

For the cookies: Makes 2 dozen, from Two Peas and their Pod

  • 1 box red velvet cake mix
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract

For the cheesecake filling:

  • 4 oz cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

For the white chocolate drizzle:
1 1/2 cups white chocolate chips, melted


  1. In a large bowl, combine cake mix and flour
  2. Add eggs, canola oil & vanilla and combine until well mixed, refrigerate for at least 2 hours
  3. To prepare the cheesecake filling, beat cream cheese until creamy and slowly add the powdered sugar, one cup at a time, until all sugar is well incorporated
  4. Stir in vanilla
  5. Place 1 tablespoon of cooled cookie batter onto a greased cookie sheet and spoon a teaspoon of cheesecake filling into the center
  6. Place 1 additional tablespoon of cookie batter on top and roll into a ball so no cheesecake filling is visible, flatten ball slightly
  7. Repeat with remaining batter to form 2 dozen dough balls
  8. Bake at 350 for 11-13 minutes
  9. After  cookies have cooled completely, drizzle with melted white chocolate