Description
Soft, chewy pumpkin cake mix cookies made with just a few ingredients. Full of fall flavor, customizable with mix-ins, and quick to bake for an easy seasonal treat.
Ingredients
- 1 box spice cake mix (about 15.25 oz)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice (optional, for extra flavor)
- 1 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the cake mix, pumpkin puree, and pumpkin pie spice until smooth.
- Fold in the chocolate chips or nuts if using.
- Scoop the dough onto the baking sheet using a spoon or cookie scoop, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until cookies are set but still soft in the center.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze cooled cookies for up to 2 months; thaw before serving.
- For extra indulgence, drizzle with cream cheese glaze after cooling.
- Use yellow cake mix with added pumpkin pie spice as a substitute for spice cake mix.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
