Funfetti Cake Mix Cookies

Since my last post I went on vacation for about three weeks. I’m not telling you this to make you jealous- it sets up the story of the recipe I’m posting this week. I spent two weeks in Croatia and then jetted off to California a few days after I got back. Both amazing trips, but after three weeks of being gone I was ready to be back home! Obviously I had to completely clean out my pantry and refrigerator before I left so I wouldn’t have new things growing in my kitchen when I came back. This is what brings me to this recipe.

I decided last minute one night to bake something to take to the lake the next day. The only problem with this is that I hadn’t really restocked my kitchen since before vacation. I scrounged around to find what ingredients I DID have and then hit up pinterest to see what I could do with it. This is what I found:

Eggs, butter, cream cheese, cake mix
Eggs, butter, cream cheese, cake mix

If you’re wondering why I would have cake mix when I bake all my cakes from scratch, it’s because I have a habit of buying cake mix when it’s on sale. One of my parents told me once that they do that (I can’t remember which one!) and it’s just something that I picked up on. You never know when you might need some! I couldn’t make a cake or cupcakes because I didn’t have anything to make frosting. I narrowed my search to cookies and found this recipe at Cookies and Cups. They were incredibly easy to make and they disappeared FAST the next day! Funfetti is pretty hard to resist! I love the flavor that the cream cheese adds. These cookies are super light and fluffy and perfect for any get together!

Funfetti Cake Mix Cookies
Funfetti Cake Mix Cookies

Funfetti Cake Mix Cookies

  • 8 oz. cream cheese
  • 1/2 cup butter, room temperature
  • 1 egg
  • 1 box French Vanilla cake mix
  • 1/2 cup rainbow sprinkles
  • 1/2 cup powdered sugar

Cream the butter and cream cheese together. Add in the egg, mix to combine. Gradually mix in the cake mix. Fold in the sprinkles. Refrigerate the dough for at least an hour (Mine was still pretty soft after this, you could also put it in the freezer to firm up the dough).

Preheat the oven to 350*. Line baking sheet with parchment paper. Roll dough into 1″ balls and dip in the powdered sugar. Place balls at least 1″ apart on the baking sheet. Bake for 10 minutes. Let the cookies cool for a minute before moving them to a wire rack. Enjoy!

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Paleo Pumpkin Spice Cookies

I have a confession to make.

Let me preface this with the fact that I am a fan of BSpears and Gaga. You can say what you want, but I enjoy singing and dancing around to their songs. It’s Britney, bitch. Until recently I had been of the opinion that Miley should have stopped after Party in the USA (much like Billy Ray should have stopped after Achy Breaky Heart). However I think Miley might have outdone BSpears and Gaga in regards to their latest albums. Yeah, I said it. Although “We Can’t Stop” probably goes in my Top 5 Worst Songs of 2013, the rest of the album is actually pretty catchy. It doesn’t top Circus or Fame…but if we’re going off most recent releases, I think Miley wins.

Now that I have that off my chest, I can share my paleo treats of the week. I had some leftover pumpkin, so I just googled until I found a good pumpkin dessert recipe. My main criteria was that I had all the ingredients because I didn’t feel like going to the store. Lazy? …..or efficient? Definitely efficient. I found this recipe over at Against All Grain. I made a few tweaks based on the ingredients I had and was pretty pleased with the results. I especially liked the frosting- it’s hard to do a good paleo frosting!  These cookies are chewy and taste exactly how a spice cookie should. Enjoy!

Paleo Pumpkin Spice Cookies
Paleo Pumpkin Spice Cookies
Paleo Pumpkin Spice Cookies
  • 2½ cups almond flour
  • 2 Tbsp. coconut flour
  • 2 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. baking soda
  • ½ tsp. nutmeg
  • ¼ tsp. cloves
  •  ¼ tsp. sea salt
  • 1/3 cup honey
  • ½ cup pumpkin
  • 1 egg
  • 1 tsp. vanilla
    Icing
  • 2 Tbsp. honey
  • 4 Tbsp. coconut butter
  • 4 Tbsp. coconut milk
  • 1 tsp. butter
  • 1 tsp. vanilla

Preheat oven to 350. Mix together the dry ingredients in a bowl. Blend the honey, pumpkin, egg, and vanilla in a food processor. Gradually add the dry ingredients to the pumpkin mixture. Use a cookie scoop to make small balls and place on your cookie sheet (either line cookie sheet with parchment paper or grease it). Use a glass with a flat bottom to flatten each cookie. Bake for 15-16 minutes at 350 degrees.

Paleo Pumpkin Spice Cookies
To make the frosting, blend all of the ingredients in a blender or food processor (I used a magic bullet). You can adjust the consistency of the frosting by adding coconut milk.

Paleo Pumpkin Spice Cookies
Paleo Pumpkin Spice Cookies