Cake Mix Pumpkin Cookies

Soft and full of pumpkin flavor!

Fall has arrived, so bring on the pumpkin desserts. These cookies are soft and taste like mini pumpkin pies. They are made with a cake box mix, so they are super easy to make!

For the best results, you need to chill your dough for at least 30 minutes. After you pull these from the oven, use the bottom of a measuring cup to press down on each cookie. This is super important if you want nice flat tops and a round shape. If you skip it, no worries, they will still taste amazing.

I topped these with a homemade cream cheese frosting, but feel free to use a store bought option to speed up the process. Add nuts, caramel, or any other topping to the cookie.

This is my base recipe for crinkle cookies, that means you can roll this dough in powdered sugar for yet another variation of this cookie. The options are endless, really!

Pumpkin Cookies

For the Cookies

• 1 Betty Crocker Spiced Cake Mix

• 1 egg

• 1/3 cup vegetable oil

• 1/2 cup pumpkin puree

• 1 tsp pumpkin spice

Topping

• 1 can of store bought cream cheese frosting or homemade

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In one bowl combine all ingredients until dough forms.

3. Chill dough for 30 minutes to 1 hour.

4. Use a large cookie scoop to form dough. Place each cookie on the baking sheet at least 2 inches apart.

5. Bake for 13-15 minutes. Cracking is normal.

6. Remove from oven and immediately use the bottom of a measuring cup to press down on cookie tops.

7. After they have cooled off, top with cream cheese frosting and enjoy!