How to Video
Pumpkin Spice Cake Mix Cookies
Pumpkin spice cake mix cookies are an easy fall treat bursting with warm spices and sweet pumpkin flavor.
Ingredients
Pumpkin Spice Cookies:
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1 (15-ounce) can pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 (15.25-ounce) box Yellow Cake Mix
Simple Vanilla Icing:
- 1 cup powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
- pinch salt
Instructions
- Prep: Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray.
- Wet Ingredients: In a medium bowl, whisk together eggs, vanilla, pumpkin puree, and pumpkin pie spice until fully combined.
- Combine: Add cake mix to liquid ingredients and stir with a spatula or spoon until no cake mix is visible. Dough will be sticky.
- 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.
- Bake: Bake for 17-19 minutes, rotating halfway through. Cookies will be done when a toothpick inserted into the center comes out clean.
- 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.
- 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.
Freezer Instructions
Freeze for Later: To freeze before baking, scoop or shape the dough, place on a baking sheet to flash freeze, then transfer to an airtight container or freezer bag. Freeze for up to 3 months.
To freeze after baking, store in an airtight container or ziploc bag for 3 months. Make sure they are fully cooled first.
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.
Notes/Tips
- The dough will be very thick and sticky--more like a batter.
- Cookies will not spread much as they bake. If flatter cookies are desired, flatten dough with the bottom of a glass or measuring cup (spray with cooking spray to avoid sticking to cookie dough).
- For this cookie recipe, the results are almost the exact same whether you use store-bought mix or our Homemade Yellow Cake Mix.
- The icing will set quicker if the cookies are placed in the fridge.
- More mix-in ideas you can try: toasted pecans or walnuts, semisweet or dark chocolate chips, mini marshmallows, chopped apples.
- More topping ideas you can try: maple glaze, chocolate ganache, marshmallow fluff, cream cheese frosting, brown butter cinnamon glaze or frosting, coffee glaze or frosting.
Nutrition
Serving: 1 cookie | Calories: 150 kcal (8%) | Carbohydrates: 32 g (11%) | Protein: 2 g (4%) | Fat: 2 g (3%) | Cholesterol: 12 mg (4%) | Sodium: 203 mg (9%) | Fiber: 1 g (4%) | Sugar: 20 g (22%)
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