Make It Now:

1. Prep: Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray.
2. Wet Ingredients: In a medium bowl, whisk together eggs, vanilla, pumpkin puree, and pumpkin pie spice until fully combined.
3. Combine: Add cake mix to liquid ingredients and stir with a spatula or spoon until no cake mix is visible. Dough will be sticky.
4. Portion: Scoop cookies with a greased cookie scoop and place 2-3 inches apart on the cookie sheet. It may be necessary to re-grease the scoop a few times.
5. Bake: Bake for 17-19 minutes, rotating halfway through. Cookies will be done when a toothpick inserted into the center comes out clean.
6. Make Icing: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons heavy whipping cream, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
7. Cool and Ice: Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Once the cookies have cooled, spoon about a 1/2 to 1 tablespoon of icing per cookie and smooth it over the surface with the back of the spoon. The icing will harden some as it sits. Store in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. 

Freeze for Later: The cookies can be frozen before (here’s how to freeze cookie dough) or after they are baked and kept in the freezer for up to 3 months. Store in an airtight container or freezer-safe bag. If they have been baked, make sure they are fully cooled first. You can ice them first or after they thaw later. Be sure to let the icing harden before stacking them in a freezer container.

Prepare from Frozen: Bake frozen cookie dough according to the recipe instructions; baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.