It’s November, and that means it’s pumpkin time! This Pumpkin Cake Cookies recipe is fast and delicious.
Cake mix is a fantastic shortcut ingredient. Don’t snub it. Doctor it, make it your own. I used Aldi’s yellow cake mix here, and it turned out great!
These cookies bake up light and fluffy, the walnuts providing a nice crunch. The pumpkin comes through with flavor and color.
Bready or Nor Original: Pumpkin Cake Cookies
Need pumpkin cookies in a hurry? Here’s your go-to recipe. Doctored cake mix is the shortcut to tasty, seasonal treats! Makes about 36 tablespoon-sized cookies.
Equipment
- parchment paper
Ingredients
- 15 ounces pumpkin puree can
- 1 large egg room temperature
- 2 Tablespoons vegetable oil
- 1 box yellow cake mix
- 1/2 cup rolled oats also called old fashioned oats
- 2 1/2 teaspoons pumpkin spice mix
- 1 cup walnuts chopped
- 1/2 cup dried cranberries
- turbinado sugar optional
Instructions
- Preheat oven at 350-degrees. Line a baking sheet with parchment.
- In a large bowl, combine the pumpkin, egg, and oil. Mix in the cake mix, pressing out any clumps. Add oats, pumpkin spice, walnuts, and cranberries, mixing until combined. Dough will be sticky. Use a spoon to form balls of dough to space out on baking sheet. If desired, sprinkle some turbinado sugar on each cookie.
- Bake for 10 to 12 minutes, until set. Move to cool on a rack. Store in a sealed container with waxed paper between the stacked layers.
OM NOM NOM!
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