From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat oven to 350F.
2
Line two baking sheets with parchment paper or silicone baking mats. Set aside.
3
In a large bowl, beat together the cake mix and pumpkin puree until well combined.
4
Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie batter at least 3″ apart on the prepared cookie sheets.
5
Bake for 10-12 minutes until lightly golden and spread out.
6
Allow the cookies to cool for 5 minutes on the baking sheet before attempting to remove to a cooling rack or serve.
My Calorie Intake
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Tips & Tricks (5)
- Drain Your Pumpkin Puree 🎃Place canned pumpkin puree in a fine-mesh strainer lined with cheesecloth for 15-20 minutes to remove excess moisture, resulting in thicker dough and cookies that hold their shape better.
- Room Temperature Matters ❄️Use room-temperature pumpkin puree mixed with room-temperature cake mix for better incorporation and more uniform cookie texture throughout.
- Don't Overmix the Dough 🥄Fold the ingredients together gently until just combined—overmixing activates gluten in the cake mix, making cookies tough instead of soft and cake-like.
- Chill Before Baking ⏱️Refrigerate the dough for 30 minutes before baking to prevent excessive spreading and achieve thicker, chewier cookies with better definition.
- Add Extra Spice Boost 🌰Stir in 1/4 teaspoon each of cinnamon, nutmeg, and ginger into the pumpkin before mixing with cake mix to amplify fall flavors that the basic cake mix may lack.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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