As the cool breeze starts to blow and the leaves start to change colors, it’s time to break out the pumpkin spice and start baking up some fall treats. These pumpkin yellow cake mix cookies are the perfect sweet treat to enjoy with a hot cup of cocoa or coffee on a chilly autumn day. They’re easy to make, delicious, and perfect for sharing with friends and family.
Ingredient
- 1 box yellow cake mix
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix together the cake mix, canned pumpkin, vegetable oil, eggs, cinnamon, ginger, nutmeg, and cloves until well combined.
- If desired, stir in the white chocolate chips.
- Using a cookie scoop or spoon, drop dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden brown.
- Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy!
Nutritional Information
Serving Size: 1 cookie
Calories: 130
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 16mg
Sodium: 158mg
Total Carbohydrates: 17g
Dietary Fiber: 0g
Sugar: 10g
Protein: 1g
Cooking Time
Preparation Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 25-30 minutes
Equipment
- Mixing bowl
- Spoon or spatula
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These cookies are perfect for enjoying with a hot cup of cocoa or coffee on a chilly autumn day. They’re also great for sharing with friends and family at fall gatherings and events.
Variations
If you’re looking to mix things up, try adding in some chopped nuts or raisins to the dough. You could also try drizzling some cream cheese frosting on top for an extra sweet treat.
Substitutions
If you don’t have yellow cake mix on hand, you can use a white or spice cake mix instead. You could also substitute the vegetable oil for melted butter or coconut oil.
Storage
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 for up to 3 months.
Tips
- Be sure to use canned pumpkin puree, not pumpkin pie filling.
- For a more pronounced pumpkin flavor, you can add in an extra 1/4 cup of pumpkin puree.
- If you’re using a cookie scoop, be sure to lightly coat it with cooking spray to prevent the dough from sticking.
Notes
These cookies are best enjoyed fresh, but can be stored for a few days or frozen for longer storage.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
While you could use fresh pumpkin, it’s much easier to use canned pumpkin puree. If you do decide to use fresh pumpkin, be sure to cook and puree it before using it in the recipe.
Can I leave out the white chocolate chips?
Yes, the white chocolate chips are optional. If you don’t have them on hand or don’t like them, you can leave them out of the recipe.
Yes, these cookies freeze well. Just be sure to store them in an airtight container or freezer bag and label them with the date.
These pumpkin yellow cake mix cookies are the perfect fall treat. They’re easy to make, delicious, and perfect for sharing with friends and family. Whether you enjoy them with a hot cup of cocoa or coffee or bring them to your next fall gathering, these cookies are sure to be a hit. So why not give them a try and enjoy the flavors of fall?