Cake Mix Carrot Pumpkin Cookies Food
CAKE MIX CARROT-PUMPKIN COOKIES
Looking for a delicious dessert using Betty Crocker™ Super Moist™ carrot cake mix? Then try these easy pumpkin cookies topped with Betty Crocker® frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
- Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 19 g, TransFat 1 g
PUMPKIN CAKE MIX COOKIES
These pumpkin cake mix cookies are Chloe's favorite.
Provided by PorterFamily
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 8h30m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Combine cake mix, pumpkin puree, melted butter, and pumpkin pie spice in a large bowl; beat with an electric mixer until well blended. Add 1/4 cup flour; mix until incorporated. Add more flour as needed until dough is no longer sticky. Mix in raisins.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Top cookies with cream cheese frosting. Allow to set before serving, 8 hours to overnight. Cookies will be a little "tough" after baking but will soften overnight.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 26.2 g, Cholesterol 4.4 mg, Fat 6.9 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.6 g, Sodium 151.4 mg, Sugar 17.9 g
PUMPKIN CAKE COOKIES
These soft cake-like cookies taste like warm pumpkin pie. Once when I shared these with the neighbor kids, "they" asked for the recipe to give to their mom. It's really the only cookie my youngest son requests. This recipe was shared by Madwizard at the marthastewart.com boards.
Provided by AnnNH
Categories Dessert
Time 10m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In a large bowl, combine sugars and butter.
- Beat until fluffy.
- Mix in pumpkin, vanilla and egg.
- Blend in flour, baking powder, baking soda, cinnamon, salt and optional spices.
- Then stir in nuts if desired.
- Cookie dough will be soft.
- Drop by rounded teaspoonfuls 2-inches apart on silpat-lined cookie sheet.
- Bake 10-12 minutes or until cookies are no longer wet.
- Rounded tablespoonfuls bake 11-13 minutes.
- When you remove them from the oven, they may appear under baked, but they will continue to set up--don’t over bake.
- Transfer to a wire rack and cool completely.
- Cool hot sheets between batches.
Nutrition Facts : Calories 97.7, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 81.6, Carbohydrate 11.7, Fiber 0.4, Sugar 6, Protein 1
CARROT CAKE COOKIES
This is a cake like cookie that tastes like carrot cake, but in cookie form.
Provided by Melissa
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g
PUMPKIN CARROT CUPCAKES
Betty Crocker™ Super Moist™ carrot cake mix provide a flavorful addition to these pumpkin cupcakes topped with cream cheese frosting and pecans - perfect dessert for a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Stir in pumpkin and cinnamon with whisk. Fold in raisins and pecans. Divide batter evenly among muffin cups.
- Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In medium bowl, beat butter, cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Frost cupcakes. Top with pecans. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 34 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg
EASY PUMPKIN SPICE COOKIES (CAKE MIX)
In a hurry? Cake mix and canned pumpkin - that's it! Amazingly simple and they taste wonderful -honestly they're great! Moist and chewy inside, slightly crispy outside. There are other cake mix cookie recipes on Zarr and they're all very good, but this one is my family's favorite. Beginner and experienced chefs can all appreciate the ease of this recipe, plus they sell quickly at bake sales, and children love them.
Provided by GeeWhiz
Categories Drop Cookies
Time 35m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Spray cookie sheets lightly with vegetable spray (Pam).
- In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
- Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
- Bake for 8 to 15 minutes, depending on the size of your cookies.
- Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
- Frost, if desired.
- How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.
Nutrition Facts : Calories 66, Fat 2, SaturatedFat 0.5, Sodium 94.7, Carbohydrate 11.5, Fiber 0.3, Sugar 6.9, Protein 0.8
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