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Cake Mix Pumpkin Cookies
A simple box of yellow cake mix transforms into incredibly soft, spiced treats with this clever baking shortcut. You'll blend real canned pumpkin and warm pie spices directly into the mix, creating a rich dough without measuring flour or sugar. Plump raisins bring a chewy contrast to the tender crumb. Once they emerge from the oven with light golden edges, a generous swoop of vanilla frosting finishes them off. They're a cozy, fuss-free baking project for crisp autumn afternoons.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 box yellow cake mix with pudding in the mix
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 ⁄ 4 cup butter or margarine, softened
- 1 ⁄ 2 cup raisins, if desired
- 1 cup vanilla creamy ready-to-spread frosting (from 1-lb container)
Instructions
- 1Preheat the oven to 375°F and lightly coat a baking sheet with shortening. In a large mixing bowl, combine the yellow cake mix and pumpkin pie spice.
- 2Add the canned pumpkin and softened butter, stirring until a smooth dough forms. Make sure to scrape the bottom of the bowl so no dry pockets of cake mix remain. Fold in the raisins.
- 3Scoop generous tablespoonfuls of the cookie dough and arrange them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- 4Bake for 11 to 12 minutes until the cookies are set and the edges turn a light golden brown.
- 5Let them rest on the baking sheet for 2 minutes before transferring to a wire rack. This brief resting period helps the cookies firm up so they don't break when moved.
- 6Allow the cookies to cool completely for about 30 minutes. Once cooled, spread the vanilla frosting evenly over the tops and finish with a light sprinkle of nutmeg.
Notes
- Spice swap: If you don't have pumpkin pie spice, use 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground ginger.
- Variation: Replace the raisins with 1/2 cup of chopped pecans or walnuts for a crunchier texture.
- Storage: Keep frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.