Pumpkin Cookies
Use a cake mix and canned pumpkin for a quick, delicious fall cookie.
Servings: 48 cookies
Calories: 63kcal
Equipment
- 1 Large bowl and hand mixer Stand mixer with paddle attachment
- 2 cookie trays
- 1 rubber spatula
- 1 cookie scoop 2 spoons
Ingredients
- 1 box yellow cake mix
- 15 ounce can pumpkin
- 2 tsp pumpkin spice
- 2 each eggs
Stir in:
- 1/3 cup cinnamon baking chips
- 1/3 cup dark chocolate chips
Frosting
- 2 cups powder sugar
- 3 tbsp cream cheese softened
- 2 tbsp milk
Instructions
- Preheat oven to 350 degrees.
- Using a stand mixer or hand beaters, mix together cake mix, pumpkin, pumpkin spice, and eggs.
- Stir in the cinnamon and chocolate chips.
- Scoop out onto parchment lined sheet tray about 2 inches apart.
- Bake for 12 to 14 minutes until firm and slightly brown.
- Let sit on cookie tray for about 5 minutes before removing from pan to a rack to cool.
- Whisk together frosting ingredients. May need to add a little more milk to reach a spreadable frosting.
- Frost cooled cookies.
Notes
Don't overbake cookies. They will still be slightly soft when done. If you're not sure, stick a toothpick in them and if it comes out clean, they are done.
Before frosting, make sure cookies are completely cool. You can refrigerate them first before frosting, if desired.
Nutrition
Serving: 1cookie | Calories: 63kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 43mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1393IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 0.5mg