Pumpkin Cookies With Cake Mix
Enjoy warm, spiced Pumpkin Cookies made effortlessly with cake mix, perfect for fall gatherings.
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.
Notes
For chewier cookies, reduce baking time. For a healthier option, substitute half the oil with unsweetened applesauce. Chilling the dough for 30 minutes helps maintain shape. Don't overmix to ensure light cookies.