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Nutrition Facts
Serving Size 1 (44g) Recipe makes 36 servings
Calories 65
Calories from Fat 17		(27%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 94mg		3%
Potassium 89mg		2%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 0.3g	1%
	Sugars 6.9g
Protein 0.8g		1%
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Easy Pumpkin Spice Cookies (Cake Mix)

Recipe #147653 | 35 min | 5 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: 4Susan
Dec 7, 2005

In a hurry? Cake mix and canned pumpkin - that's it! Amazingly simple and they taste wonderful -honestly they're great! Moist and chewy inside, slightly crispy outside. There are other cake mix cookie recipes on Zarr and they're all very good, but this one is my family's favorite. Beginner and experienced chefs can all appreciate the ease of this recipe, plus they sell quickly at bake sales, and children love them.

SERVES 36 , 36 cookies (change servings and units)

Ingredients

1 (18 1/4 ounce) box spice cake mix
1 (15 ounce) can solid-pack pumpkin (the small can)
1 cup chopped walnuts (optional) or chopped pecans (optional) or 1/2 cup raisins (optional)
1 cup cream cheese frosting (optional)

Directions

1
Preheat oven to 350°F.
2
Spray cookie sheets lightly with vegetable spray (Pam).
3
In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
4
Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
5
Bake for 8 to 15 minutes, depending on the size of your cookies.
6
Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
7
Frost, if desired.
8
How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.

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Featured Reviews for This Recipe

From: kathy the sometime cook

On Oct 30, 2009

One other tip....dip a dampened glass bottom in sugar and flatten the tops a bit...gives a nice "crinkle" look to the finished cookie. Other wise, they pretty much look like they did before you baked them..however misshappen that might have been!

1 person found this review helpful

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From: Chef #1429263

On Oct 28, 2009

These cookies are easy and delicious. They are also good if you add raisins and cinnamon chips.

0 people found this review helpful

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From: BigFatMomma

On Nov 15, 2006

These were very soft and moist. My son loved them. I used a box of white cake mix, and just added about a teaspoon or so of pumkin pie spice. Perfect! Thanks for a yummy fall treat!

9 people found this review helpful

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From: adagger

On Nov 23, 2006

Thank you!!!!!!!!!! I made these cookies for my thanksgiving desert and they are outstanding! I took the liberty of adding the zest and juice of one orange and dried cranberries instead of nuts and raisins. it was amazing.

7 people found this review helpful

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