Introduction
Oh, hello there! Can you smell that? It’s that wonderful, cozy scent of autumn that just makes you want to curl up with a warm drink and something delicious. For me, that scent is always tied to pumpkin, and if you’re anything like me, you’re probably looking for ways to capture that magic without spending hours in the kitchen. Well, my friend, I’ve got a recipe that’s going to be your new go-to: Pumpkin Cake Mix Cookies! These little bites of heaven are ridiculously easy, incredibly quick, and taste like pure fall comfort. They’re the kind of cookie that brings a smile to everyone’s face, and honestly, they’re so simple, even the most beginner baker can whip them up!
Why You’ll Love This Recipe
- Fast: From mixing bowl to oven in under 10 minutes!
- Easy: Seriously, if you can stir, you can make these cookies.
- Giftable: Package them up in a cute tin or bag – they make fantastic homemade gifts!
- Crowd-pleasing: Everyone loves a good cookie, and these pumpkin-spiced delights are always a hit at parties, bake sales, or just for family movie nights.
Ingredients
You only need a few things to make these delightful cookies happen, and you might even have most of them in your pantry already!
- 15.25 ounces box Super Moist Vanilla Cake Mix: This is your secret weapon for a tender, flavorful cookie. Any vanilla cake mix will work, but I find the “Super Moist” ones give a lovely texture.
- 2 teaspoons Pumpkin Pie Spice: This is where all the fall magic happens! You can buy a pre-made blend, or if you’re feeling ambitious, you can make your own with cinnamon, ginger, nutmeg, and cloves.
- 15 ounces can Pumpkin Puree: Make sure you grab pure pumpkin puree, NOT pumpkin pie filling. The puree is what gives these cookies their moistness and subtle pumpkin flavor.
- ¾ cup chopped Pecans (optional): For a delightful crunch and nutty flavor. If you’re not a pecan fan or have allergies, no worries, just leave them out!
- 16 ounces tub Vanilla Frosting (optional): This is for that extra touch of sweetness and a beautiful finish. It’s totally optional, but highly recommended for that “extra” factor.
- Additional Pumpkin Pie Spice (optional garnish): A little sprinkle on top makes these cookies look as good as they taste!
How to Make It
Alright, let’s get baking! Gather your ingredients, put on some cozy music, and let’s whip up these amazing cookies together.
- Preheat your oven: First things first, get that oven warmed up to 350°F (175°C). This ensures your cookies bake evenly.
- Mix the dry ingredients: In a big mixing bowl, pour in your vanilla cake mix. Then, add the 2 teaspoons of pumpkin pie spice. Give it a quick stir with a whisk or a spoon to combine them nicely.
- Add the pumpkin puree: Now, it’s time for the star of the show – the pumpkin puree! Dump the entire can into the bowl with the cake mix and spice. Stir everything together until it’s just combined and you have a thick, dough-like mixture. Don’t overmix!
- Fold in the pecans (if using): If you’re adding those yummy pecans, gently fold them into the dough now. This just means stirring them in until they’re evenly distributed.
- Portion the dough: Grab a couple of baking sheets and line them with parchment paper (this makes cleanup a breeze!) or leave them ungreased. Using a rounded tablespoon, drop spoonfuls of the cookie dough onto the prepared baking sheets. I like to leave about 2 inches between them as they will spread out a bit.
- Bake to golden perfection: Pop those baking sheets into your preheated oven. Bake for about 10-12 minutes. You’re looking for the edges to be just lightly golden. They might still look a little soft in the center, but that’s okay – they’ll firm up as they cool.
- Cool them down: Once they’re out of the oven, let the cookies sit on the baking sheets for a few minutes. This helps them set up. Then, carefully transfer them to a wire rack to cool completely. Patience is key here, especially if you plan to frost them!
- Decorate (optional, but fun!): Once your cookies are totally cool, it’s time for the fun part! You can spread a thin layer of vanilla frosting on top of each cookie. For that extra fall flair, sprinkle a little more pumpkin pie spice over the frosting. It’s the perfect finishing touch!
Substitutions & Additions
These cookies are pretty forgiving, so feel free to play around! Here are a few ideas:
- Spice it up: If you love warm spices, you could add a pinch of cinnamon or nutmeg to the dough along with the pumpkin pie spice.
- Chocolate chips: White chocolate chips or butterscotch chips would be delicious folded into the dough with the pecans.
- Glaze instead of frosting: If you prefer a lighter touch, you can make a simple powdered sugar glaze by mixing powdered sugar with a tiny bit of milk or water until it reaches your desired drizzling consistency.
- Different nuts: Walnuts or almonds would also be lovely in place of pecans.
Tips for Success
Even the easiest recipes benefit from a few little tricks! Here’s what I’ve learned:
- Don’t overmix the dough: Overmixing can lead to tough cookies. Just stir until everything is incorporated.
- Pumpkin puree consistency: Sometimes pumpkin puree can be a bit watery. If your dough seems too wet, you can add a tablespoon or two of extra cake mix to help thicken it.
- Baking time: Ovens can vary! Keep an eye on your cookies during the last few minutes of baking. You want them golden, not burnt.
- Prep ahead: You can make the cookie dough a day in advance and store it, covered, in the refrigerator. Just scoop and bake when you’re ready.
- Cooling is crucial for frosting: If you’re frosting, make sure those cookies are completely cool. Otherwise, the frosting will melt right off!
How to Store It
These cookies are best enjoyed fresh, but they do store quite well! Once completely cooled, you can store them in an airtight container at room temperature for up to 3-4 days. If you frosted them, you might want to place parchment paper between layers to prevent sticking. They also freeze beautifully! Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container for up to 2-3 months.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s important to use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which would alter the flavor and texture of the cookies.
Do I need to chill the dough?
No, chilling is not necessary for this recipe. The dough is ready to be scooped and baked right away!
Can I make these cookies gluten-free?
Yes! You can easily make these gluten-free by using a gluten-free vanilla cake mix. The rest of the ingredients are naturally gluten-free.
Are these cookies soft or crunchy?
These cookies are wonderfully soft and chewy in the center with slightly crisp edges, especially if you don’t overbake them!
Easiest Pumpkin Cake Mix Cookies
Equipment
- Mixing bowl
- Whisk
- Spoon
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Main ingredients
- 15.25 ounces Super Moist Vanilla Cake Mix Any vanilla cake mix will work, but "Super Moist" ones give a lovely texture.
- 2 teaspoons Pumpkin Pie Spice For fall magic. Can be pre-made or homemade.
- 15 ounces Pumpkin Puree Make sure to use pure pumpkin puree, not pumpkin pie filling.
- 0.75 cup chopped Pecans Optional, for crunch and nutty flavor.
- 16 ounces Vanilla Frosting Optional, for extra sweetness and a beautiful finish.
- Additional Pumpkin Pie Spice Optional garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the vanilla cake mix and pumpkin pie spice. Stir to combine.
- Add the pumpkin puree to the bowl and stir until just combined into a thick, dough-like mixture. Do not overmix.
- Gently fold in the chopped pecans, if using.
- Drop rounded tablespoonfuls of dough onto baking sheets lined with parchment paper, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still appear soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cool, spread a thin layer of vanilla frosting on top of each cookie, if desired. Sprinkle with additional pumpkin pie spice for garnish.