Prep 5 mins
Cook 30 mins
In a hurry? Cake mix and canned pumpkin - that's it! Amazingly simple and they taste wonderful -honestly they're great! Moist and chewy inside, slightly crispy outside. There are other cake mix cookie recipes on Zarr and they're all very good, but this one is my family's favorite. Beginner and experienced chefs can all appreciate the ease of this recipe, plus they sell quickly at bake sales, and children love them.
- 1 (18 1/4 ounce) box spice cake mix
- 1 (15 ounce) can solid-pack pumpkin (the small can)
- 1 cup chopped walnuts (optional) or 1 cup chopped pecans (optional) or 1⁄2 cup raisins (optional)
- 1 cup cream cheese frosting (optional)
- 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.
One other tip....dip a dampened glass bottom in sugar and flatten the tops a bit...gives a nice "crinkle" look to the finished cookie. Other wise, they pretty much look like they did before you baked them..however misshappen that might have been!
This is the same recipe that I use to make pumpkin spice muffins. I do add 2 eggs and about 1/2 cup water - and a tsp of vanilla. I use a cookie scoop to plop the little scoops onto the sheet - I only bake about 5-6 minutes - and then I ice with a cinnamon vanilla glaze. They are sooooo good and so easy! Thanks for posting! Using the cookie scoop I get 4 dozen cookies - they are a decent size - my do spread out some when baking - I think it is the additonal eggs and water... they don't need it - but when I make these as muffins I find that adding a full cup of water (with or without the eggs) makes a BIG difference.
I thought these turned out wonderful and we super easy. I did add 3/4 cup of water to the recipe though and thought it made them better. The walnuts were a great addition. They do do turn out kind of sloppy looking, but I think that makes them look like they were "made with love" Will use this recipe again for sure!