Pumpkin Spice Cookies: Cake Mix Dessert
Choose a spice cake mix to ensure a consistent base for your pumpkin spice cookies with cake mix. Use a kitchen scale to weigh each piece of dough to 20 g. This step prevents some cookies from burning while others remain underbaked. Ensure your oven reaches 190°C (375°F) before you begin so the edges set quickly.
These American cookies combine pumpkin puree and milk to create a soft, cohesive texture. You flatten the dough to a thickness of 1 cm to ensure an even bake across the sheet. After 12 minutes in the oven, the tops develop a light golden colour. You must let them sit on the sheet for 3 minutes to firm before moving them to a wire rack to cool completely.
Pumpkin Spice Cookies: Cake Mix Dessert
Recipe cardIngredients
Watch how it's made
Instructions
-
Prepare the oven
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper. This prevents the cookies from sticking and ensures an even bake.
-
Combine base ingredients
Stir the spice cake mix and pumpkin puree in a medium bowl. Mix until a thick, smooth dough forms. Ensure there are no dry pockets of cake mix remaining.
-
Bind the dough
Add the egg and 120 ml of whole milk. Stir with a spatula until the dough is just cohesive. If the mixture feels too dry, add a tablespoon of milk; if too wet, add a little extra cake mix.
-
Add the inclusions
Fold in the semi‑sweet chocolate chips if you are using them. Stir gently so the chips are distributed evenly throughout the batter.
-
Shape the cookies
Scoop 20 g of dough and roll it into a ball. Place balls 3 cm apart on the sheet. Flatten each to 1 cm thickness with a fork to ensure the centre bakes through.
-
Bake the cookies
Bake for 12 minutes, rotating the pan halfway through. Stop when the edges are set and the tops have a light golden colour.
-
Cool and set
Let the cookies sit on the sheet for 3 minutes to firm up. Transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
-
Apply the glaze
Whisk powdered sugar with a little milk. Drizzle this glaze over the cooled cookies for a sweet finish.
Watch the dough consistency closely. If it is too wet, the cookies will spread into a single sheet in the oven. Add extra cake mix until the dough is thick enough to hold a ball shape before you flatten it.
What to serve with it
Serve these cookies with a steaming cup of spiced tea or a bold black coffee. For a rustic presentation, place them on a wooden plate with a light drizzle of honey. You can also sprinkle a pinch of cinnamon-spiced sugar on top to create a festive look for guests.
Storing and reheating
Keep the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them on a tray for 24 hours before transferring them to a freezer bag. Thaw the cookies at 4°C (39°F) overnight before you serve them to maintain texture.
Nutrition per serving
- Calories
- 142
- Protein
- 2.4 g
- Carbs
- 21.8 g
- Fat
- 4.7 g
- Fiber
- 1.1 g
- Sugar
- 13.2 g
Estimated, and offered as a guide rather than a medical figure.
Made it? Rate it.
Questions people ask
Can I make pumpkin spice cookies with spice cake mix?
Yes. Combine a spice cake mix with pumpkin puree, egg, and milk to create a quick dough. The cake mix provides the structure and pre-blended spices, while the pumpkin puree ensures a soft, moist crumb.
Can I use Betty Crocker cake mix to make pumpkin cookies?
Yes. Any standard spice cake mix works for this recipe. Ensure the mix is a spice variety to maintain the traditional autumn flavour profile without needing to add extra cinnamon or nutmeg manually.
What are the ingredients in 3 ingredient pumpkin spice cake cookies?
Typical three-ingredient versions use cake mix, pumpkin puree, and sometimes an egg. This specific recipe adds milk to adjust the moisture level, ensuring the cookies remain soft rather than becoming too dense.
What can I make with Betty Crocker pumpkin spice cookie mix?
You can bake these as soft cookies by adding pumpkin puree and milk. If you use a dedicated cookie mix instead of cake mix, reduce the liquid ingredients to prevent the dough from spreading too much.
