These Easy Cake Mix Spiced Pumpkin Coffee Cake Cookies are the perfect store-bought shortcut cookies to make when you’re craving a simple and easy fall treat! You’ll never guess that these cookies are made from a cake mix with their perfect chewy texture and loads of flavor!
Why You’ll Love…
You’ll love how easy these Pumpkin Coffee Cake Cookies are to make! With just a few simple ingredients you can have a delicious soft cookie with the perfect pumpkin flavor throughout! Perfect to enjoy while you’re sipping on those pumpkin spice lattes!
cake Mix Cookies
These Cake Mix Pumpkin Cookies are some of my favorite to make during the fall season! It’s really easy to grab three ingredients and know that you are only minutes away from soft cakey cookies with the perfect fall flavor!
If you’ve never made cake mix cookies, I highly recommend giving them a try! At their base, you only need cake mix, flavorless oil and eggs! In this recipe I substitute pumpkin to increase the fall flavor!
You can use whatever cake mix you want to create different kinds of cookies that have the perfect soft chewy centers! Be sure to check out my Pumpkin Cream Cheese Cookies! The cream cheese center mimics the perfect cream cheese frosting and is so delicious with these cookies!
Substitutions and Additions:
These Soft Pumpkin Cookies with the brown sugar crumble are the perfect fall treat! They come together so quickly and your whole house will be smelling like warm spiced pumpkin! Here are a few ways to spice up this recipe:
Dry Cake Mix: You can really swap out any kind of cake mix in this recipe from a simple yellow cake mix to chocolate or whatever kind you prefer!
Chocolate Chips: Chocolate makes everything better, so you can add in chocolate chips to the cookie dough to add extra boost of sweetness!
Add Some Crunch: Adding in crushed nuts will add the perfect amount of crunch to this recipe!
Equipment Needed:
Cookie Sheet – These cookies don’t spread out too much in the oven, but they do puff up, so I like to use a large cookie sheet to give them plenty of room when baking! Adding a layer of parchment paper to the bottom helps prevent any cookies from sticking to the pan and makes clean up a breeze!
Cookie Scoop – I like to use a medium cookie scoop or a 2 ounce cookie scoop when making these cookies, but you can really use whatever size you like! Please note that if you use a large cookie scoop the cooking time might be a bit longer!
Mixing Bowls – Since this recipe has a few steps to it, I like to use my set of glass mixing bowls so I can use the small or medium bowl for the crumble then use the large mixing bowl for the cookie dough! It’s nice to have a few different sizes available depending on what the recipe calls for!
Spatula – I like to use a rubber spatula to mix together the crumble and the cookie dough since the butter is soft and room temperature! However if you want this recipe to be a bit quicker you can use an electric hand mixer or just toss everything in the bowl of a stand mixer using the paddle attachment to mix everything together! If you use a stand mixer, I like to start on low speed then work your way until to medium speed so you don’t over-mix the cookie dough!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a small bowl, mix together the crumble by combining flour, butter, brown sugar, sugar, vanilla and cinnamon. Mix together and set aside.
Step 2. In a large bowl, mix together pumpkin puree and flavorless oil.
Step 3: Then add in spice cake mix. Stir everything together.
Step 4. Scoop out cookie dough balls before placing on a prepared baking sheet. Place a generous helping of crumble on top, then bake in the oven until puffed up and the crumble is golden brown. Let cool before drizzling on the glaze!
Storage Instructions:
I recommend storing these in an airtight container at room temperature for about 4-5 days! The moisture content is really high in these cookies, so they don’t dry out too quickly!
Helpful Tips and Tricks
Be sure to buy canned pumpkin puree at the grocery store and not pumpkin pie mix! Pumpkin pie mix has spices and sugar already added to it that could throw off this recipe! Please note that organic pumpkin puree can have slightly too much moisture to it, so you might need to place the pumpkin puree in a paper towel to squeeze out some of the excess liquid!
These Pumpkin Spice Cookies are the perfect way to transform a simple boxed cake mix into the best fall dessert! With a warm brown sugar crumble, these cookies are the perfect treat to enjoy with chilly weather!
Cheers!
-Holly Michelle
Easy Cake Mix Spiced Pumpkin Coffee Cake Cookies
Ingredients
- 1 box Spice Cake Mix
- 1/2 cup Flavorless Oil
- 1/2 cup Pumpkin Puree
Crumble Topping:
- 3 tablespoons Butter softened
- ½ cup Flour
- 2 tablespoons Brown Sugar
- 2 tablespoons Sugar
- ½ teaspoon Vanilla
- 1 teaspoon Cinnamon
Glaze:
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla
- 3 tablespoons Heavy Cream
Instructions
- Preheat oven to 350 degrees
- Make the crumble first by combining butter, sugar, brown sugar, vanilla, cinnamon and flour. Stir together and set aside.3 tablespoons Butter softened, ½ cup Flour, 2 tablespoons Brown Sugar, 2 tablespoons Sugar, ½ teaspoon Vanilla, 1 teaspoon Cinnamon
- Mix together oil and pumpkin puree.1/2 cup Flavorless Oil, 1/2 cup Pumpkin Puree
- Then, add in cake mix, stir together, then set aside.1 box Spice Cake Mix
- Scoop out the cookie dough and press an indent in the top of the cookie, then add a generous scoop of the crumble.
- Then bake for about 15 minutes!
- After baking, make the glaze by combining powdered sugar, heavy cream, and vanilla extract. Drizzle the glaze over the cookies and let harden.1 cup Powdered Sugar, 1 teaspoon Vanilla, 3 tablespoons Heavy Cream
- Serve and enjoy!
