Easy pumpkin spice cookies

This is such an easy pumpkin spice cookie recipe, and delicious, too! I made it tonight. It makes a soft, cakier cookie, but not like a muffin. Makes about 30 small cookies. (Recipe can be doubled for a 29oz can of pumpkin). These cookies are very moist, and in a humid environment can get soft, so be sure they are well sealed.

15 oz can pumpkin (not pumpkin pie)
1 box spice cake mix

Yes, that’s it. Really.

(Optional–bump up the spices. I used 1T cinnamon and 1 T ginger extra, plus a few shakes of cloves and the cookies are pretty spiced. Depends on preference.)

Mix together the ingredients. It doesn’t look like enough liquid at first, but it is! It’s a loose, sticky cookie dough.

Spoon the dough onto a greased cookie sheet and smooth tops with oiled hands (cookies do rise, but they don’t smooth out so well). Bake until cookies are a little darker in color, about 8 minutes (depends on size).

Ideas for these:
-drizzle with a vanilla and powdered sugar glaze (my Shabbos dessert this week)
-frost with a cream cheese frosting
-Stick two cookies together for a whoopie pie cookie riff–I would use cream cheese and marshmallow fluff or a regular whoopie pie cookie frosting.


About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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