Easy Cake Mix Pumpkin Cookies Food

CAKE MIX PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350 degrees F and line a baking sheet with parchment or a baking mat.
• In a medium mixing bowl add the dry cake mix (but none of the other ingredients called for on the box), 1 can pumpkin puree, and one egg.
• Mix to combine well. Add the chocolate chips and stir to combine.
• Using a cookie scoop, place a large tablespoon of dough on your cookie sheet 2 inches apart. They don't spread much so you can get them closer than other cookies.
• Bake for 12-14 minutes until they spring back slightly when touched and no longer look shiny.
• Let cool on the pan for 3 minutes before placing cookies on a wire rack to finish cooling.
• Repeat baking instructions with remaining dough.
• Best stored lightly covered at room temperature (if stored in an air-tight container they get sticky on the outside).

CAKE MIX PUMPKIN CARAMEL COOKIES

Steps:

• In the bowl of an electric mixer, beat together the eggs and vanilla.
• Add in pumpkin and mix on low speed to combine.
• Add cake mix and mix on low, gradually increasing speed to medium. Mix until all dry ingredients are incorporated.
• Fold in caramel bits.
• Grease a cookie sheet with baking spray (I like Baker's Joy non-stick spray with flour).
• Drop dough by rounded tablespoonfuls on greased cookie sheets. Gently smooth the top of the cookies.
• Bake cookies at 325 degrees for 15 minutes, or until a toothpick inserted into the center of a cookie comes out clean.

PUMPKIN SPICE COOKIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

EASY PUMPKIN SPICE COOKIES (CAKE MIX)

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.

PUMPKIN COOKIES WITH CAKE MIX

Steps:

• Preheat oven to 350 degrees F
• In a bowl combine cake mix pumpkin, egg and oil. Mix until smooth.
• Fold in pumpkin pie spice and chocolate chips gently.
• Lightly spray baking sheet with non stick spray, or lay a piece of parchment paper on top.
• Scoop a heaping tbsp. of batter up with a spoon and put on cookie sheet. Leave space in between for them to spread out a bit.
• Bake for 8-12 minutes depending on how large they are. Take out once edges are lightly browned and have firmed up. To create moist cookies, take out when middle still looks a little bit wet. Keep on cookie sheet until completely cool before removing.

EASY PUMPKIN COOKIES RECIPE

Steps:

• Preheat oven to 350°F/175°C. Line a baking sheet with parchment paper or silicone baking mat.
• In a medium bowl, mix together the dry cake mix, pumpkin puree, and chocolate chips, just until incorporated.
• Drop tablespoonfuls of the sticky batter onto the prepared baking sheet, at least 1 inch apart. Sprinkle a few mini chocolate chips over the top of each, if desired.
• Bake 12-15 minutes, or until a toothpick inserted in the center of a cookie comes out clean or with only a few moist crumbs. Remove from oven and let cookies cool on the pan for about 5 minutes, then transfer to a cooling rack.

EASY PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven to 350 degrees. Mix together pumpkin and spice cake until well blended. Add chocolate chips to mix. Drop cookies on greased baking sheet. Bake for 15-18 minutes.

CAKE MIX PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix the first 4 ingredients (cake mix, pumpkin, egg, and vanilla) together. Once combined mix in the mini chocolate chips until evenly distributed. The dough will be very sticky and soft.
• Spoon or scoop 1 inch balls and place on a cookie sheet lined with parchment paper or a silicone baking mat.
• Bake for 10 minutes or until the cookie springs back when touched. Let cool on the pans for a few minutes after baking.

CAKE MIX PUMPKIN COOKIES RECIPE

Steps:

• Combine pumpkin and cake mix.
• Fold in chocolate chips
• Drop by spoonful onto greased cookie sheet (or use a baking stone)
• Bake at 350 for 15-20 min (depending on size)
• Just like a cake, cookies are done when toothpick come out clean.

3-INGREDIENT PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 F, and line your baking sheets with parchment paper.
• Sift the cake mix into a large bowl.
• Add the can of pumpkin puree, and stir well until the cake mix is moistened and there are no small flour lumps left in the dough.
• Add the chocolate chips and stir them in as well, reserving a handful of chips.
• Scoop the dough by generous tablespoons out onto the baking sheets, leaving a few inches in between. Press 2-3 reserved chocolate chips on top of each cookie dough ball.
• Bake the cookies at 350 F for 13-16 minutes, until they're puffed and the center has lost the raw shine and just started to show cracks. They won't darken much so don't look to the color as an indicator of when they are done.
• Cool completely on a wire rack, then serve!

PUMPKIN SPICE SNICKERDOODLE CAKE MIX COOKIES

Steps:

• Mix all the cookie ingredients in one bowl- dough will be a slightly sticky.
• Chill dough for at least 1 hour to firm up cookies. Longer is better. You can chill this for up to 36 hours when wrapped tightly.
• Preheat oven to 350°F.
• Line two medium or one large cookie baking sheets with parchment paper.
• Form tablespoon-sized balls of dough.
• Add sugar and spice to a bowl and whisk.
• Dip each cookie in the mixture and coat.
• Bake cookies for 8-9 minutes. Be careful that the bottoms do not get too toasty.
• Move cookies to a cooling rack and cool for 10 minutes.
• Store cooled cookies for up to 5 days in an airtight container.

EASY PUMPKIN COOKIES RECIPE - MADE WITH JUST 2 INGREDIENTS!

Steps:

• Preheat oven to 350° F. Line a baking sheet with parchment paper or silicone baking mat.
• In a medium bowl, mix together the dry cake mix and pumpkin puree just until incorporated.
• Drop tablespoonfuls, or use a cookie scoop to place the sticky batter onto the prepared baking sheet, at least 1 inch apart.
• Bake 12-15 minutes, or until a toothpick inserted in the center of a cookie comes out clean.
• Remove from oven and let cookies cool on the pan for about 5 minutes, then transfer to a cooling rack.
• Once completely cooled, spread cream cheese icing on top.

EASY PUMPKIN CRINKLE COOKIES RECIPE

Steps:

• Measure all the Ingredients required and keep it ready - pure pumpkin , pumpkin pie spice powder , all purpose flour, baking powder , baking soda , brown sugar , white granulated sugar , canola oil , egg, vanilla extract , salt and granulated white sugar - powdered sugar for coating the cookies.
• Place all the dry ingredients except the sugars into the sifter / fine-meshed strainer and hold the sifter over the bowl. Add all purpose flour, salt , baking soda, baking powder and pumpkin pie spice powder into the sifter at once and sift as normal. Repeat the step and sift at-least two to three times ( sifting the flour helps to remove any small lumps and to distribute them better).
• In a bowl , add pure pumpkin , canola oil , egg , vanilla extract , white granulated sugar, brown sugar, and WHISK JUST UNTIL the sugars has dissolved, and combined ( Do not overbeat it).
• Add the sifted dry ingredients to the wet and JUST FOLD UNTIL COMBINED ( use a rubber spatula to fold) ( Again, do not overmix the batter). Let the batter rest for TEN MINUTES. In the meantime , preheat the oven to 350 F / 180 C. Use a external oven thermometer to check the accurate temperature of the oven (Highly recommended).
• Before making the balls, Line a baking pan with TWO SHEETS of parchment papers or use a baking mat. Place two sugars - powdered sugar and white granulated sugar, separately into two small bowl, Use cookie scoop ( I used ONE tablespoon size ) and scoop the dough and place them into the granulated sugar bowl first , roll and coat the ball well in the sugar ( use two spoons to roll it, without using the hands , it is much easier and non - sticky to do it this way). Now take the sugar coated ball and then place them into the powdered sugar bowl , roll and coat it really well. Gently press the ball using the spoon and roll to coat it completely . This is very important , for the powdered sugar to show out on the cookie , after the baking is done. Then place the coated balls TWO INCHES apart on the prepared baking pans. Repeat the step, with the remaining dough. Make sure not to wait long, after coating the dough into sugar, place them into the oven immediately for baking.
• Place the baking pan in the middle rack for baking , away from the heat ( bake one pan at a time) , bake for 9 minutes or until the cookie puffs up and cracks open ( you will notice the top of the cookie in matte finish and not shiny once it is done ). This cookie will be soft to touch, out from the oven , but will slightly harden up after cooling down (do not overbake). Cool the cookies and serve warm.

3-INGREDIENT PUMPKIN COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Line a couple baking sheets with parchment paper & set aside.
• Combine pumpkin puree & cake mix in a large bowl & stir well to combine.
• Fold in 1 cup of the chocolate chips.
• Scoop dough into tablespoon-sized rounds & place on prepared baking sheets 2-inches apart.
• Add a few more chocolate chips with the remaining portion you haven't used yet to the tops of the cookie rounds.
• Bake 13-15 minutes or until the edges are golden.
• Remove from the oven & allow to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling.
• Store in an airtight container once cooled.

EASY CAKE MIX PUMPKIN COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

PUMPKIN SPICE CAKE MIX COOKIES

Steps:

• Line a cookie sheet with parchment paper. Preheat your oven to 350°F.
• Mix the cake mix, oil, eggs, and pumpkin spice in a mixing bowl until the batter is well blended.
• Scoop about two tablespoons of the dough into balls and place them onto the sheet pan, making sure to leave room in between each cookie.
• Bake at 350° for 9-11 minutes. You don't want the cookies to get golden. If you see them starting to get color on the edges, remove them from the oven.
• Allow the cookies to cool right on the sheet pan for five minutes, then transfer to a cooling rack. Allow cookies to cool before icing.
• In a small mixing bowl, whisk together the sugar, milk, and pumpkin spice. Drizzle the icing over the cooled cookies.

SUPER EASY PUMPKIN COOKIES

Steps:

• 1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PUMPKIN CAKE MIX COOKIES

Steps:

• Preheat oven to 350
• In a medium size bowl mix together the cake mix (unprepared) and the can of pumpkin. Batter will be thick.
• Use a cookie scoop to scoop the cookie dough. Roll into the powdered sugar and then place on a cookie sheet 2 inches apart. if the batter is too sticky, refrigerate for 30 minutes before scooping.
• Bake for 13-15 minutes. Allow to cool slightly on the sheet before moving to a cooling rack.
• Makes 24 cookies

EASY PUMPKIN CINNAMON ROLL CAKE

Steps:

• Cake: Preheat the oven to 325°F. Coat a 9×13 pan with nonstick spray and set aside.
• In the bowl of your stand mixer combine the cake mix, pumpkin pie spice, eggs, pumpkin, milk, oil, vanilla. Mix on low for 30 seconds and then raise the speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.
• Spread the cake batter into your prepared pan. In a medium bowl whisk together the brown sugar and cinnamon. Sprinkle this evenly on top of your cake.
• Using a butter knife gently swirl the cinnamon sugar into the cake batter. Don't over-swirl, as you want ribbons of the mixture throughout the cake.
• Bake for 35-40 minutes or until a toothpick entered into the center of the cake comes out clean.
• Cool cake for 15-20 minutes.
• Icing: In a medium bowl whisk together the powdered sugar and milk. Pour this over the slightly warm cake. Allow the icing to set, or eat right away.

EXTRA EASY PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
• Beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on prepared baking sheets.
• Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks.

PUMPKIN CAKE MIX COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
• In a medium bowl, whisk together the super moist vanilla cake mix and pumpkin pie spice until fully combined and then mix in the pumpkin puree.
• Fold in the chopped pecans, optional, and then use a 2 Tablespoon cookie scoop to drop dough on the sheet pan. Be sure to leave about an inch between each cookie dough ball.
• Bake in the oven for 11-13 minutes or until a toothpick comes out clean and then let cool completely.
• Frost with vanilla frosting, optional and serve.

SOFT PUMPKIN COOKIES

Steps:

• Preheat oven to 350˚F.
• Line two baking sheets with parchment paper and set aside.
• In a large bowl, beat 2 cups butter with an electric mixer set on medium speed until light and fluffy.
• Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally.
• Add eggs and 2 teaspoons vanilla; beat until combined.
• Beat in pumpkin.
• Add the flour slowly until combined. Dough will be wet.
• Drop dough by the tablespoon onto previously prepared baking sheets, two inches apart.
• Bake in the preheated oven for 10 to 12 minutes, or until tops are set.
• Remove from oven and transfer cookies to a wire rack; let cool.
• While the cookies cool, beat all of the frosting ingredients in a separate bowl until soft and whipped.
• Frost cooled cookies and sprinkle with cinnamon.
• Serve, or store in airtight containers and keep at room temperature for up to 5 days.

PUMPKIN CAKE MIX COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, or a silicone liner, and set it aside.
• Add the cake mix, pumpkin puree, and vegetable oil to a large bowl and stir them all together until combined, scraping down the sides as needed.
• Fold in the chocolate chips.
• Use a small cookie scoop, scoop out the cookie dough into portions about 1 TBS in size, and place them onto the prepared cookie sheet about 2 inches apart.
• Bake the cookies for 10 to 12 minutes, or until the tops just begin to crack.
• Remove the pan from the oven and let the cookies cool on the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
• Repeat until all the batter is gone.