Cake Mix Pumpkin cookies are store-bought shortcut turned into delicious, soft pumpkin cookies! All the warm flavors you love in one delicious cookie! Not to mention you only need like 5 ingredients!
Cake mix into a cookie? How?
I know that sounds kind of crazy, cake mix into a cookie? Trust me on this: your mind is about to be blown.
If you think about it there’s really a few basic ingredients in baking: flour, sugar. some kind of leavening agent, and either butter or oil. Those ingredients can be found in cakes, cookies, muffins, cupcakes. It’s just how the different ratios come together to form different baked goods. So the cake mix has the flour, sugar, and the leavening agent; all you have to do is change the ratios of liquids in order to make them into cookies.
Cookies require less liquid than cakes do so when you change the egg and oil ratio you end up with soft, moist, chewy cookies. It is the easiest cookie you will ever make! It sounds crazy but it works in the most wonderful way possible.
I really can’t say enough about this recipe! It’s honestly the easiest thing you can make!
See ya later, eggs!
You might notice that this recipe doesn’t actually have any eggs. How’s the possible? If we need the eggs to bind the ingredients together, then how can this cookie be?!
There’s actually a ton of egg replacements out in the world: applesauce, bananas, Greek yogurt, and pumpkin. In order to really infuse these cookies with pumpkin flavor, I swapped out the egg part for pumpkin! No eggs, no problem!
A future tip: You can sub out one egg for a 1/4 cup of canned pumpkin! It’s a really great hack that I use all the time in the fall to really pump up the pumpkin flavor. Get it? Pump up pumpkin!? Man, I crack myself up!
Make sure you check that label!
This time of year, there is literally canned pumpkin everywhere! Canned pumpkin, organic canned pumpkin, pumpkin pie filling, etc. It can get a little confusing when you’re in the baking aisle and you see rows and rows and rows of pumpkin. The one really crucial difference that you have to pay attention to is pumpkin pie filling versus canned pumpkin.
Pumpkin Pie filling has pumpkin (obviously), as well as sugar, spices, and vanilla extract. Pumpkin pie filling is exactly what it sounds like it’s made to be opened and poured straight into a pie. Canned pumpkin is just that: pumpkin. You should be able to look at the ingredients section on the can and just see pumpkin listed.
While pumpkin pie filling certainly sounds delicious, for this recipe we only want pumpkin. We want to be in control of our sugar and spice content! So make sure you’re grabbing the right thing!
Tips for these cookies:
- Make sure you grab only canned pumpkin and not pumpkin pie filling!
- Don’t overmix the batter! Mix until all the ingredients are just combined!
- Save some extra pecans and white chocolate chips to top the cookies with when they come out of the oven!
I mean, how easy are these Cake Mix Pumpkin Cookies!?
Every time I make them, I fall a little bit more in love!
Cake Mix Pumpkin Cookies
- 1 box Spice Cake Mix
- 1/2 cup Pumpkin
- 1/2 cup Flavorless Oil
- Candied Pecans chopped
- White Chocolate Chips
- Preheat oven to 350 degrees.
- Mix pumpkin, oil, and vanilla extract together.
- Add in cake mix and stir together.
- Add in chopped pecans and white chocolate chips.
- Scoop onto a parchment paper lined baking sheet and bake for about 10-15 minutes.
- Serve warm and enjoy!
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