Pumpkin Quickies

Preparation - Preheat the oven to 350°F. Place one oven rack in the top third of the oven and one in the bottom third. Line two large baking sheets with parchment paper.

Make Batter - Combine the spice cake mix and pumpkin in a large bowl and use a wooden spoon to mix until well combined.

Scoop - Use a 1 1/2 tablespoon cookie scoop or a heaping tablespoon to scoop the batter into rounded balls and place on the cookie sheet. They don't spread much, so you should be able to fit at least 10 on each baking sheet, leaving at least an inch between each mound.

Bake - Bake, rotating the pans halfway through, until puffed and dry looking, and the quickies spring back when gently pressed, about 15 minutes. Dylan calls for 12 minutes, but mine took closer to 15.

Cool - Let cool for a few minutes before using a thin spatula to transfer them to a cooling rack.