I have a Nikon D3100. I am loving taking pictures with this camera. I have read the manual. I have taken some online photography classes… and let’s be honest I still feel like I don’t know what I am doing!!
I see the perfect picture through my lens… then I transfer it to my computer and UGHH!! It turns out so ugly. I am still trying to get used to this photography thing. I have taken so many pictures of these cookies…. different positions… different styles… and I had only ONE photo turn up just right!!!
I once asked a friend about photography and she said it is all about the lens!!
I have a standard lens and it works… but not as pretty as others.
Also… the more I have studied photography it is also all about the lighting!!!
I wish I could I could take great pictures with the standard lens and the lighting in my kitchen… but it just doesn’t turn out sometimes!
Someone PLEASE teach me!
I would love to learn more about it… how to take great pictures in your kitchen with a standard lens. Ok… so a new fancy lens is going up on the Christmas list tonight!
Enough of my photography rant…. onto these amazing Pumpkin Cake Cookies.
Pumpkin Cake Cookies.
A cross between a pumpkin cookie and a cake cookie!
Let me explain…
You can bake any type of cake cookie by following this recipe here. This is where I got my inspiration from! But… I wanted it to be pumpkin.
I wanted a different flavor but without adding pumpkin puree to the mix. So…. these pumpkin cake cookies were born! Me… Myself…and I came with up the pumpkin design… and I love it!
Here is the recipe…
Pumpkin Cake Cookies
By Carrie Perrins
- 1 super moist french vanilla cake mix {15.25 ounces}, divided in half
- 1 Pillsbury perfectly pumpkin premium cookie mix {17.5 ounces}, divided in half
- 2 eggs
- 1/2 cup vegetable oil
Preheat oven to 350 degrees.
Measure out 1 1/2 cups of the cake mix and 1 1/2 cups of the cookie mix and dump into a large mixing bowl. Add eggs, and oil. Mix to combine.
Bake at 350 degrees for 12 minutes. Remove from oven immediately and let cool on pan 1 minute. Remove to wire rack.
Frost with your favorite topping.
Add sprinkles or whatever else your heart desires.
For the stem… I just cut a Hershey’s chocolate bar into pieces.
** You can just double the recipe for the other half of the cake mix or you can save it for another day!
Now… I know you are asking why didn’t I just bake the pumpkin cookie mix. Well… it wouldn’t be CAKE cookies without the Cake! You can still bake pumpkin cookies if you would like… but don’t forget to decorate them like this… it’s just too adorable!
I think they turned out pumpkinlicious!
Happy Pumpkin Baking-
Carrie
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