Pumpkin Cake Mix Cookies Recipes

EASY PUMPKIN SPICE COOKIES (CAKE MIX)

Steps:

• Preheat oven to 350°F.
• Spray cookie sheets lightly with vegetable spray (Pam).
• In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
• Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
• Bake for 8 to 15 minutes, depending on the size of your cookies.
• Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
• Frost, if desired.
• How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.

EASY CAKE MIX PUMPKIN COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

PUMPKIN SPICE COOKIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PUMPKIN CAKE MIX COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine cake mix, pumpkin puree, melted butter, and pumpkin pie spice in a large bowl; beat with an electric mixer until well blended. Add 1/4 cup flour; mix until incorporated. Add more flour as needed until dough is no longer sticky. Mix in raisins.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• Top cookies with cream cheese frosting. Allow to set before serving, 8 hours to overnight. Cookies will be a little "tough" after baking but will soften overnight.

CAKE MIX PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix the cake mix, pumpkin, egg, and pumpkin pie spice until it is all well combined.
• Spoon generous spoonfuls of batter onto a cookie sheet covered in wax paper. Make sure they are at least 2 inches apart. Swirl the batter with your spoon to make them more round.
• Tap the cookie sheet a few times to smooth out your cookie batter.
• Bake at 350 degrees for 10 minutes. Move the cookies to a wire rack to cool.
• In mixing bowl, whip the butter for a few minutes.
• Add in the powdered sugar, vanilla and 1 tablespoon of milk. Beat for 3-5 minutes, adding in another tablespoon of milk if the frosting needs to be thinner.
• Cut chocolate bar into pieces.
• Place frosting in a piping bag and pipe onto the cookies.
• Sprinkle the top with dark chocolate pieces. Store in refrigerator or air tight container.

PUMPKIN COOKIES WITH CAKE MIX

Steps:

• 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).