Description
These incredibly soft and pillowy pumpkin cookies use a clever two-ingredient shortcut to deliver rich autumn flavors with minimal effort. Perfect for busy holiday seasons, they offer a tender, muffin-like texture that pairs beautifully with a glass of cold milk.
Ingredients
- 1 (15.25 ounce) package spice cake mix
- 1 (15 ounce) can 100% pure pumpkin puree
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a light coating of grease.
- In a large bowl, combine the spice cake mix and the entire can of pumpkin puree, stirring with a wooden spoon until the batter is thick and well-blended.
- Drop rounded tablespoonfuls of the dough onto the prepared sheets, leaving about 2 inches of space between each cookie.
- Bake for 18 to 20 minutes until the edges are firm and the centers are set.
- Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To ensure the best results, double-check that you are buying pure pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and extra spices. These cookies are naturally very soft; for a cleaner look, you can use a damp spoon to smooth out the tops before baking since they don’t spread much in the oven.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American