Pumpkin Cookies Made with Cake Mix
Making pumpkin cookies with a box of cake mix is the perfect shortcut recipe for fall! Topped with a satiny icing that hardens, these cookies are lovely, delicious, and great for sharing.
Ingredients
For the Cookies:
- 15.25 ounce spice cake mix
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/3 cup pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/3 cup powdered sugar (optional, for rolling--if not using icing)
For the Icing Glaze:
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1-2 tablespoons milk
Instructions
For the Cookies:
- Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a handheld electric mixer), combine cake mix, flour, pumpkin pie spice, pumpkin puree, eggs, vegetable oil, and vanilla extract.
- Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Mix on medium speed for about 30-60 seconds more, until all ingredients are combined and evenly moist.
- Using a cookie scoop, scoop out rounded tablespoons of dough, then roll them in your hands. If you aren't going to use icing on the cookies, you may opt to roll the cookie balls in powdered sugar at this time.
- Place the rounds of cookie dough on prepared baking sheet, leaving a couple of inches of space in between the rounds.
- Bake in preheated oven for 8-10 minutes. Remove from oven and allow the cookies to cool on the pan for about 3-5 minutes, then use a spatula to transfer cookies to a wire rack to cool completely.
For the Icing:
- Once cookies are cooled, prepare icing (if using). In a small bowl, whisk together powdered sugar, pumpkin pie spice, and 1 tablespoon of milk. If the mixture is too thick, add another tablespoon of milk and whisk together until smooth.
- Dip the tops of cookies into the icing, then return them to the wire rack to allow the icing to harden to a satiny finish.
- Serve and enjoy!
Notes
- If desired, you can use the bottom of a drinking glass to lightly flatten the tops of the cookie dough rounds (that haven't been rolled in powdered sugar) for a more uniform appearance. Totally optional--I've done it both ways.
- The icing is optional, but I think it's a nice addition. Most people in my family prefer using the icing, but my daughter prefers the cookies without the icing, so I usually make a bit of both.
- Let the icing harden to a satiny finish before stacking them.
- Store cookies in an airtight container at room temperature for up to 3-5 days.
Nutrition
Serving: 1gCalories: 172kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 14mgSodium: 124mgPotassium: 81mgFiber: 1gSugar: 15gVitamin A: 551IUVitamin C: 0.2mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!