Are you looking for a fun and easy way to spice up your cookie game? Look no further than these cake mix and canned pumpkin cookies! With just a few simple ingredients and minimal prep time, you can have a delicious batch of cookies that are perfect for any occasion.
Ingredients:
- 1 box of yellow cake mix
- 1 can of pumpkin puree (not pumpkin pie filling)
- 1/2 cup of vegetable oil
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of allspice
- 1/2 cup of chocolate chips (optional)
Instructions:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, mix together the cake mix, pumpkin puree, vegetable oil, cinnamon, nutmeg, and allspice until well combined.
- If desired, fold in the chocolate chips.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 cookie
Calories: 120
Total fat: 6g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 170mg
Total carbohydrate: 16g
Dietary fiber: 0g
Sugars: 10g
Protein: 1g
Cooking Time:
12-15 minutes
Equipment:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These cookies are perfect on their own, but you can also try serving them with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
Variations:
Try adding in different mix-ins, such as chopped nuts, dried fruit, or white chocolate chips, for a unique twist on this recipe.
Substitutions:
- You can use any flavor of cake mix for this recipe.
- If you don’t have pumpkin puree, you can use applesauce or mashed bananas instead.
- If you don’t have vegetable oil, you can use melted coconut oil or melted butter instead.
Storage:
These cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Tips:
- Be sure to use pure pumpkin puree, not pumpkin pie filling, for this recipe.
- If you want your cookies to be a little more cake-like, you can add an extra egg to the batter.
- Don’t overmix the batter, or your cookies will be tough.
Notes:
These cookies are a great way to use up any leftover cake mix you may have on hand. They’re also a fun and easy baking project to do with kids.
Frequently Asked Questions:
- Can I freeze these cookies?
- Can I use a spice cake mix instead of yellow cake mix?
- Can I use pumpkin pie filling instead of pumpkin puree?
Yes, these cookies can be frozen for up to 3 months. Just be sure to let them cool completely before placing them in an airtight container or freezer bag.
Yes, a spice cake mix would be a delicious variation on this recipe.
No, pumpkin pie filling has added sugar and spices that will affect the texture and flavor of these cookies.
Personal Thoughts:
These cake mix and canned pumpkin cookies are a new favorite in my household. They’re so easy to make, and the addition of pumpkin puree gives them a lovely fall flavor. I love how versatile this recipe is, and I can’t wait to experiment with different mix-ins in the future.
Overall, I highly recommend giving these cookies a try. They’re a fun and easy way to switch up your cookie game, and they’re sure to be a hit with kids and adults alike.