Cake Mix Pumpkin Spice Cookies (Soft & Chewy)
These Cake Mix Pumpkin Spice Cookies are soft, spiced, and loaded with chocolatey goodness. Thanks to a box of spice cake mix, they come together quickly with minimal ingredients. Perfect for fall baking, Halloween parties, or Thanksgiving dessert tables.
Servings: 28 people
Equipment
- mixing bowl
- Mixing spoon
- Measuring cups & spoons
- 1 ½ Tablespoon cookie scoop
- baking sheets
- Wire rack
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 1 large egg yolk
- ½ cup salted butter softened
- ½ cup light brown sugar packed
- 15.25- oz box spice cake mix
- ¼ cup all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
Instructions
Mix wet ingredients:
- In a large mixing bowl, combine the pumpkin puree, egg yolk, butter, and brown sugar. Stir until smooth and well combined.
Add dry ingredients:
- Sprinkle in the cake mix and flour. Mix just until no streaks of dry mix remain.
Flavor boost:
- Add the vanilla and stir again.
Fold in chocolate:
- Gently fold in the chocolate chips until evenly distributed.
Chill dough:
- Cover the bowl with plastic wrap and refrigerate for 1 hour. (This step helps the cookies bake thick and soft instead of spreading too much.)
Preheat oven:
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or lightly spray with nonstick spray.
Scoop & bake:
- Using a 1 ½-tablespoon cookie scoop, portion the dough onto the prepared sheets, spacing them about 2 inches apart.
Bake:
- Bake for 12–14 minutes, until the edges look set and the centers are slightly soft.
Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling completely, which takes about 1 hour.
Serve & enjoy:
- Enjoy warm or store in an airtight container for up to 5 days.
Notes
Room Temperature: Store cooled cookies in an airtight container for up to 5 days.
Freezing Dough: Scoop the dough balls, place them on a baking sheet, and freeze. Once firm, transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
Freezing Baked Cookies: Freeze cooled cookies in a freezer bag for up to 2 months. Thaw at room temperature before serving.
Nutrition
Serving: 1cookie | Calories: 167kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 149mg | Potassium: 108mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1473IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg