Pumpkin Spice Cake Mix Cookies
A delightfully simple, tender cookie that comes together in minutes using a single box of spice cake mix and a can of pumpkin. These cookies are a great comfort cookie for anytime.
Yields: 24 cookies
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Special Equipment: Baking Sheet, Wire Rack or equivalent for cooling
Ingredients
1 (15.25 oz) box spice cake mix
1 (15 oz) can pumpkin puree not pie filling
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ cup option mix-ins of your choice :
mini chocolate chips
chopped pecans or walnuts
dried cranberries
Directions
Preheat Oven: Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
Mix Dough: In a large bowl, whisk together the spice cake mix, pumpkin puree, egg, vanilla extract, and pumpkin pie spice (if using) until no streaks of dry mix remain.
Fold in Mix-ins: Gently fold in your chosen mix-ins, being careful not to overwork the dough.
Scoop & Shape: Using a 1½-tablespoon scoop or two spoons, drop rounded mounds of dough onto prepared sheets, spacing them about 2 inches apart. Gently flatten each mound into a disk.
Bake: Bake for 12–15 minutes, until edges are set and centers look just slightly soft.
Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations:
For chewier cookies, swap the egg for an extra ¼ cup pumpkin puree.
Dust dough balls with coarse sugar before baking for a sparkling crust.
Drizzle cooled cookies with a simple glaze (1 cup powdered sugar, 2–3 tablespoons milk, and a pinch of cinnamon).
Stir in ¼ cup browned butter in place of oil for a nutty boost.
Fold in ½ cup crushed gingersnaps for extra crunch.
