Description
Soft, chewy, and bursting with warm autumn spices, these pumpkin cake mix cookies are a quick and comforting treat made with just a few pantry staples. Perfect for fall baking, they come together in under 30 minutes and are endlessly customizable.
Ingredients
1 box spice cake mix (about 15.25 oz)
1 cup canned pumpkin purée (not pumpkin pie filling)
1/2 cup chocolate chips (optional)
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, combine the spice cake mix and pumpkin purée. Stir until smooth and no dry patches remain.
- Mix in the chocolate chips and any optional spices if using.
- Using a tablespoon, scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12 to 15 minutes, until cookies are set and the edges are just turning golden.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use a gluten-free spice cake mix for a gluten-free version.
Use dairy-free chocolate chips to keep the recipe dairy-free.
Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Add a drizzle of cream cheese glaze for frosted cookies.
To make ahead, refrigerate dough for up to 24 hours before baking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
