Big Meals, Little Budget: Angie’s Spice Cookies and Fudge Recipes

by Angie on December 2, 2010

pumpkin-cookies

Some of my favorite memories are of Christmas at my grandma’s house. My cousins would be there, we’d play, eat, and oh my…the desserts!  The wonderful, wonderful desserts.

As you can imagine, now with a family of 7 we attend a lot of holiday gatherings. I need to make some great desserts, but you know my motto: It has to be easy and frugal.

Here are 2 of my favorites, but when you get complimented, don’t you dare tell people how easy they are! Just smile and say thanks!

The Pumpkin Spice Cookie is my favorite “go to” dessert because after Thanksgiving, the ingredients are all on sale!  STOCK UP!

Pumpkin Spice Cookies

Ingredients:

  • 1 box of Spice Cake (Betty Crocker makes a good one, but I don’t think the manufacturer matters)
  • 1 small can of pumpkin pie filling

Directions:

  1. Combine cake mix and pie filling in a large bowl
  2. Stir until mixed
  3. Place a spoon full 2 inches apart on a greased cookie tray
  4. Bake at 350F for 8-10 minutes

I also like to bring some fudge to holiday gatherings. Mainly because I get to eat it. And then I hide some to eat later.

2 Ingredient Fudge

Ingredients:

  • 1 bag of chocolate chips (your choice)
  • 1 can of chocolate cake frosting. (again, there are many varieties, it doesn’t matter)

(Erin here: I think I’ve died and gone to chocolate heaven!)

Directions:

  1. In a large microwaveable bowl, dump in the chips and microwave for 90 seconds then stir.
  2. Add the frosting on top of the chips and microwave for another 90 seconds, then stir again.
  3. If everything is melted, stir really well and pour into a greased 8×8 pan.
  4. Let it set for an hour or two and cut & serve.
  5. *mixing in nuts before pouring into the pan is also very delicious.

Think teacher gifts, mailman, hair dresser…. Good fudge wrapped up and added to a Christmas mug from the dollar store makes for a great frugal gift!

{ 13 comments… read them below or add one }

Debbi Does Dinner Healthy December 2, 2010 at 7:54 pm

I have seen these before but haven’t tried them. They sound SO good and so easy, I just have to try them. Next time at the store, I’ll get a box of spice cake mix. I always have pumpkin! Thanks!

Reply

Shonda December 2, 2010 at 8:39 pm

I’ve been making pumpkin muffins this way for quite awhile now and I just recently learned about making spice cakes too!! Never thought about cookies either, so I can’t wait to try them! I cooked and froze about 20 (2 cup portions) of pumpkin this fall! I’m so excited to use them all up and the cost was next to nothing because we got most of the pumpkins for FREE – my guesstimate is that each bag is less than $.50!!!

Reply

Missy_in_WV December 3, 2010 at 2:47 am

Oh wow, those pumpkin spice cookies look divine!! I love anything pumpkin plus a two ingredient cookie is even better. These might even be Weight Watcher friendly, I’m going to check that out now :) (If 24 cookies per recipe – 1 point per cookie)

Also, thank you so much for the fudge recipe. Somebody made this a few years ago and I lost the recipe!!!

Reply

carol December 3, 2010 at 6:41 am

Pumpkin pie mix or plain canned pumpkin?

Reply

Tina December 3, 2010 at 8:03 am

Don’t forget to add a package of chocolate chips to your spice cake and pumpkin. Makes for great pumpkin chocolate chip cookies. If Weight Watchers fans, just top with 3 chocolate chips. For kids, put in the whole package and the cookies disappear very fast.

Reply

Bev December 3, 2010 at 10:25 am

These sound great…but a couple of questions…1) pumpkin pie mix or plain pumpkin??? 2) small or large bag of chocolate chips??? Thanks for any info you can give me!!!

Reply

Angie December 3, 2010 at 10:45 am

For the sweeter cookie use the pumpkin pie filling, for the healthier cookie use the plain canned pumpkin. They both work well. I think (of course) that the cookie with the pie filling tastes better, but for those on WW or watching calories, the regular pumpkin still makes a fantastic cookie. Maybe add a little cinnamon to the mix! For those wanting to use chocolate chips, I think it really just depends on your tastes. I would think a small bag would be fine, especially if you are using the pie filling.

Reply

Melissa December 4, 2010 at 1:56 pm

Is the fudge made with the 12 ounce or 6 ounce bag of chocolate chips?

Reply

Angie December 4, 2010 at 2:19 pm

Melissa, I just looked at the ones I had & they said 11oz, so I’d say the 12oz bag and eat a couple while you’re pouring them in. :-)

Reply

Jenna December 5, 2010 at 12:20 pm

When you say let the fudge set- room temp or in fridge??? Can’t wait today hopefully!

Reply

Angie December 5, 2010 at 12:36 pm

I use the fridge, because I have no patience.

Reply

Shelly December 6, 2010 at 10:47 am

The kids and I made these this weekend. I added about 2 cups of chocolate chips and sprinkled powdered sugar on top. They were a big hit at my house and so easy to make.

Reply

Kelly December 9, 2010 at 2:29 pm

I’ve made that fudge before and it sets up pretty quickly. The great thing is you can switch your flavors up by using different chips and different frosting. Think peanut butter chips and cream cheese frosting……. oh man

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: