Looking for a fun and easy way to enjoy the flavors of fall? Look no further than these irresistible Duncan Hines Spice Cake Mix Pumpkin Cookies! Bursting with warm spices and rich pumpkin flavor, these cookies are the perfect way to satisfy your sweet tooth on a crisp autumn afternoon.
- 1 box Duncan Hines Spice Cake Mix
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup white chocolate chips
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the cake mix, pumpkin puree, vegetable oil, eggs, cinnamon, ginger, cloves, nutmeg, and salt. Stir until well combined.
- Stir in the white chocolate chips.
- Drop the batter by spoonfuls onto a lined baking sheet.
- Bake for 12-15 minutes, or until the cookies are lightly golden brown and set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Each cookie contains approximately:
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 18mg
- Sodium: 200mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 2g
Preparation Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
- Mixing bowl
- Spoon or spatula
- Lined baking sheet
- Wire rack
These cookies are perfect for enjoying with a cup of hot cocoa or apple cider on a chilly fall day. They also make a great addition to any Halloween or Thanksgiving dessert spread!
For a fun twist on this recipe, try swapping out the white chocolate chips for dark chocolate chips or chopped nuts. You could also add a drizzle of caramel or cream cheese frosting for extra sweetness.
If you don’t have canned pumpkin puree, you could try substituting with mashed sweet potato or butternut squash. You could also try using a different flavor of cake mix, such as yellow or chocolate, for a different spin on the recipe.
These cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a freezer-safe container for up to 1 month.
- Be sure to use canned pumpkin puree, not pumpkin pie filling, in this recipe.
- If the cookie batter seems too thick, you can add a splash of milk or water to help thin it out.
- To make sure your cookies are evenly sized, use a cookie scoop or a spoon to portion out the dough.
This recipe makes approximately 24 cookies.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
While you can certainly use fresh pumpkin in this recipe, it may be more difficult to get the right consistency. Canned pumpkin puree is already cooked and mashed, which makes it easier to work with and ensures consistent results.
Can I make this recipe without the white chocolate chips?
Of course! The white chocolate chips add a nice sweetness and texture to the cookies, but the recipe will still work without them.
These Duncan Hines Spice Cake Mix Pumpkin Cookies are one of my favorite fall treats! They’re so easy to make and the warm spices and rich pumpkin flavor make them the perfect autumn indulgence. Plus, the addition of white chocolate chips takes them to the next level. I highly recommend giving this recipe a try!