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Pumpkin

Soft pumpkin cake mix cookies with pumpkin pie spice, pecans, and vanilla frosting.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 15.25 oz vanilla cake mix
  • 2 tsp pumpkin pie spice
  • 15 oz pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 3/4 cup chopped pecans
  • 16 oz vanilla frosting Use one tub.

Equipment

  • Large mixing bowl
  • Baking sheets

Method
 

  1. Heat the oven to 350°F and line baking sheets with parchment paper.
  2. Stir the vanilla cake mix and pumpkin pie spice together in a large bowl.
  3. Add the pumpkin puree and mix until no dry streaks remain.
  4. Fold in the chopped pecans until evenly distributed.
  5. Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies.
  6. Bake for 10 to 12 minutes, cool on the sheets for 5 minutes, then transfer to a rack and cool completely.
  7. Spread vanilla frosting over the cooled cookies before serving.

Notes

  • The dough will be thick and sticky; chill it for 20 to 30 minutes if needed for easier scooping.
  • Bake until the tops are set and the edges are firm, but do not wait for deep browning.
  • Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.