Pumpkin cookies with cake mix are a two-ingredient fall cookie made with a box of spice cake mix and a can of pumpkin puree. Soft, cakey, and ready in about 20 minutes with five minutes of prep.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 (15.25 ox) box spice cake mix
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Stir the pumpkin puree and spice cake mix together in a large bowl until no streaks of dry cake mix remain. The dough will be thick and very sticky.
- Using a spoon or medium cookie scoop, drop mounds of dough onto the lined sheets.
- Bake for 16 to 20 minutes, or until the centers are set and tops no longer glossy. The cookies hold their shape and will not spread like typical cookies.
- Let cool on the pan for 10 minutes, then transfer to a cooling rack to cool fully.
Notes
Be sure to use 100% pure pumpkin (such as Libby's) and not a can of pumpkin pie filling.
The dough is too sticky to roll. Scoop it straight onto the pan instead.
These cookies do not spread. Pull them when the tops are no longer glossy.
Mix-ins: Fold in 1 cup of chocolate chips, mini chocolate chips, or chopped pecans.
Storage: Store in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 85kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 119mg | Potassium: 98mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2758IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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