As the leaves start to turn and the air grows crisp, there’s something incredibly comforting about warm, spiced cookies fresh out of the oven. Enter Pumpkin Cookies With Cake Mix, the perfect blend of convenience and indulgence, bringing together the soft, chewy texture of a cookie with the delightful flavor of pumpkin spice. Imagine biting into one of these cookies—it’s like tasting a piece of fall on a chilly evening! Fun fact: did you know that pumpkin is not only delicious but also packed with nutrients like vitamin A? It’s a sweet treat that’s both comforting and guilt-free!
These delicious cookies are easy enough for anyone to whip up, making them a family favorite that can be enjoyed during gathering times. In fact, they’re so simple that even your little chefs can help in the kitchen. If you’ve enjoyed my Chewy Chocolate Chip Cookies, you’re in for another delightful experience. Trust me, you won’t be able to eat just one!
What are Pumpkin Cookies With Cake Mix?
So, what exactly are these magical cookies? Are they cookies? Are they cake? Or maybe they’re the love child of both! The name might have you wondering if you’ll need a bakery’s worth of equipment, but let me assure you—these Pumpkin Cookies With Cake Mix are perfect for your home kitchen. You don’t need to be a dessert connoisseur to get these just right; all you need is a mixing bowl, an oven to bake in, and a willingness to try something tasty. Plus, as the saying goes, “the way to a man’s heart is through his stomach.” So, why not whip up a batch and see for yourself? Grab your apron, and let’s get baking!
Why You’ll Love This Pumpkin Cookies With Cake Mix
When you indulge in these Pumpkin Cookies With Cake Mix, you’re not just enjoying a delightful cookie; you’re diving into a flavor-packed experience that combines warmth and sweetness with every bite. The way the spices mingle with the pumpkin is a true delight! Another great benefit of making this recipe at home is the cost-saving aspect—homemade goodies can often be made for a fraction of the price of store-bought desserts.
Imagine pairing the warm cookies with a light cream cheese frosting or a drizzle of white icing—it’s simply mouthwatering! Similar to how you’d enjoy a classic gingerbread cookie, these Pumpkin Cookies With Cake Mix give you that satisfying, soft-baked sweetness, but with a unique twist. You won’t want to miss out; gather your ingredients, and let’s get to baking!
How to Make Pumpkin Cookies With Cake Mix
Quick Overview
Making Pumpkin Cookies With Cake Mix is a breeze and has minimal fuss while yielding maximum flavor! You’ll love the soft, moist texture and festive flavor that pairs perfectly with cozy evenings. Preparation time is about 10 minutes, with an additional 12-15 minutes for baking. Quick and satisfying! Let’s jump right into the ingredients.
Key Ingredients for Pumpkin Cookies With Cake Mix
For these delicious cookies, you’ll need the following:
- 1 box of yellow cake mix (about 15.25 ounces)
- 1 cup of canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup of vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon of baking powder
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of vanilla extract
- Optional: 1 cup of chocolate chips or chopped nuts for added flavor
Step-by-Step Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the yellow cake mix, baking powder, cinnamon, and nutmeg. Stir well, so there are no lumps.
- Add Wet Ingredients: In another bowl, mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract. Blend until smooth.
- Combine Mixtures: Gradually add the pumpkin mixture to the dry ingredients. Stir until just combined. If you’re adding chocolate chips or nuts, fold them in gently.
- Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers will appear soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Serve warm, or store them in an airtight container at room temperature for a few days.
Top Tips for Perfecting Pumpkin Cookies With Cake Mix
- Adjust Textures: If you prefer a slightly chewier cookie, reduce the baking time by a minute or two. They will firm up as they cool.
- Substitutions: For a healthier twist, consider substituting half the oil with unsweetened applesauce. It keeps them moist without compromising flavor.
- Chill the Dough: If you have time, chilling the dough for 30 minutes before baking can help the cookies maintain their shape.
- Don’t Overmix: Mix until ingredients are just combined to create a light and fluffy texture, avoiding a dense cookie.
Storing and Reheating Tips
These cookies will last about 5-7 days when stored in an airtight container at room temperature. If you want to keep them longer, consider freezing them. Simply place completely cooled cookies in a freezer bag, removing as much air as possible, and freeze for up to 3 months.
To enjoy them later, simply thaw at room temperature or warm them in the oven at 300°F (about 5-10 minutes) for that fresh-baked feel again. You’ll love how they retain their incredible flavor and texture!
Now that you have everything you need, it’s your turn to experience the joy of baking these Pumpkin Cookies With Cake Mix. Sweet, simple, and utterly delightful—these cookies are sure to become a staple in your home! What are you waiting for? Get that mixer going!
Pumpkin Cookies With Cake Mix
Ingredients
Dry Ingredients
- 1 box yellow cake mix (about 15.25 ounces)
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1/2 teaspoon vanilla extract
Optional Ingredients
- 1 cup chocolate chips or chopped nuts For added flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the yellow cake mix, baking powder, cinnamon, and nutmeg. Stir well to remove lumps.
- In another bowl, mix together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the pumpkin mixture to the dry ingredients and stir until just combined. If using, fold in chocolate chips or nuts.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Serve warm or store in an airtight container at room temperature.
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