Pumpkin Cookies with Cake Mix
Pumpkin Cookies with Cake Mix are super fun and simple way to bring in the Fall weather. With ingredients that will fill your whole house with an amazing aroma to the soft and chewy texture, you will have this tasty recipe made in no time for the perfect Fall treat.
Servings: 20 cookies
Ingredients
- 1 box spice cake mix I used Duncan Hines
- 2 eggs
- 1/3 cup pure pumpkin puree
- 1/2 teaspoon vanilla
Cream Cheese Frosting Ingredients:
- 8 ounces full-fat cream cheese softened
- 1/2 cup unsalted butter softened
- 1 cup powdered/confectioners sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon divided
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl combine cake mix, eggs, pumpkin puree, and vanilla and mix well with a fork (or you could use a hand or stand mixer).
- Create heaping 1 tablespoon cookie dough balls with a cookie scoop or spoon and place them about 2 inches apart on a baking sheet that has been lined with parchment paper (dough will be wet and sticky).
- Gently pat down the cookie dough balls (but no need to roll them into a ball).
- Bake for 9-10 minutes.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- While the cookies cool, make the frosting.
- Using a hand mixer, beat cream cheese and butter together on low in a medium-sized mixing bowl until there are no clumps.
- Add powdered sugar, vanilla, and 1/4 teaspoon cinnamon and beat well.
- Spoon frosting onto cookies and sprinkle with remaining cinnamon (optional).
Notes
For a less “cake” like a cookie, use only 1 egg.
For the frosting, if the butter and cream cheese are not soft, microwave in 10-second increments, but do not melt.
Additional cinnamon for garnishing is optional.
Could use a powdered sugar glaze instead of cream cheese frosting.
Best served hot out of the oven!