These Pumpkin Cookies made with Spice Cake Mix are super, super easy to throw together. Three ingredients and you are done, son.
No eggs, no oil.
Add an icing glaze and you have a platterful of soft cookies packed with fall flavor pretty enough to take to a potluck or offer on your Thanksgiving dessert table.
And we all know there’s a time of year when a certain coffee purveyor puts out a special latte for sale, the PSL.
It started a trend that took the USA by storm. We were all making pumpkin spice everything, meanwhile not particularly sure where pumpkin fit in.
It turns out, “pumpkin spice” is just fall flavors that start to make their way into our holiday cooking starting in October.
You can buy pumpkin pie spice in a container, or you can add all of the ingredients separately.
This Pumpkin Spice Cake Mix Cookie recipe, however, DOES use pumpkin, added to a spice cake mix from a box. It creates a flavorful, holiday favorite treat that is even better iced.
You can exchange a box of gingerbread cake/cookie mix for the spice cake mix. Reduce the pumpkin pie spice by half if you use that instead.
These tender, spiced cookies are on my cookie exchange list this year.
Let me know if you make these (and if you manage to get one before they are all eaten!)
What is pumpkin pie spice?
Fun fact: Pumpkin pie spice doesn’t have any actual pumpkin in it. It’s called that because it contains spices that are traditionally used to flavor pumpkin pie:
Cloves, ginger, cinnamon, nutmeg, allspice, and sometimes mace.
So, pumpkin pie spice, abbreviated to “pumpkin spice,” over time, is the combination of flavors noted above, and has no pumpkin in it at all.
If you are out of this seasoning and can’t find it at the store you can easily make your own.
- 1 spice cake mix
- 1 15-oz can of pumpkin
- 1-1/4 t pumpkin spice
- Optional: 1 c of canned white icing, melted, OR ½ c powdered sugar + 3 T water
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper and lightly spray with cooking spray.
- In a large mixing bowl, mix together all of the ingredients until there are no lumps.
- Drop a tablespoon-size balls of cookie dough on the baking pan. Space them about 2" apart.
- Bake for 12-15 until they start to turn golden brown.
- Remove the cookies from the oven but leave them on the tray for five minutes so they firm up.
- Transfer them to a cooling rack.
- If frosting the cookies: With the powdered sugar, stir the sugar with water to make a glaze. Spoon over the cooled cookies.
- If using canned icing, transfer 1 c of canned icing to a microwave-safe bowl and melt in the microwave starting at 30 seconds, stirring and increasing time by 10 seconds until it is a liquid. Spoon the melted icing over the cookies.
- Cool cookies completely before storing in an airtight container with lid.
- Keep uneaten cookies in the refrigerator and take out 10 minutes before serving so they come to room temp.
The bottom line
I’m not sure any cookie gets easier than these three ingredients. The can of pumpkin takes the place of egg AND oil, so you don’t need those.
The spice cake mix already has a nice base of flavor and you’re just adding extra pumpkin pie spice to hammer the fall flavors home.
You don’t HAVE to glaze these, but wow, it puts a glorious sweet finish on a soft, tender cookie that will knock your socks off.
I hope you try this recipe. Let us know if you make any tweaks! Enjoy!