These pumpkin cookies have to be my favorite thing about fall. They might be my kiddos, too! While I am not a pumpkin-everything person, I do love a little bit of it every now and again……especially when the air starts to feel crisp. These incredibly soft little cookies, however, I think I could eat nearly every single day. The best part about these cookies though is how easy they are. You only need 3 ingredients cake mix, pumpkin, and cream cheese frosting! Sign me up for that kind of baking any day!
Soft Pumpkin Cookies
1 – box spice cake mix (can use gluten-free)
1 – 15 ounce can pumpkin
1 cup cream cheese frosting
(optional – pumpkin pie spice to sprinkle the cookies)
Preheat oven to 350 degrees. In a large mixing bowl, combine the cake mix and canned pumpkin. Stir until they are evenly combined. Using a small spoon, drop the cookies onto a prepared sheet pan or one lined with parchment paper. Using fingers dipped into water, smooth out the surface of the cookies and make them the shape you want. (They won’t spread much while they are baking.) Bake for 11 minutes. Remove from the oven and let cool. Frost with cream cheese frosting. Sprinkle with pumpkin pie spice if desired.
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Hey Jess! If I only have butter pecan or carrot cake mix at home right now, which would you pick? Then add some cinnamon?
I really think either one would be good. I would probably lean towards carrot because it will have the spice blend in there, but you could just add extra pumpkin spice to the butter pecan flavor.
I hope that helps!