Ingredients
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1 box (15.25 oz) spice cake mix (or yellow cake mix + 1 tbsp pumpkin pie spice)
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1 cup canned pumpkin puree (not pumpkin pie filling)
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1/2 cup vegetable oil (or melted butter)
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1 large egg
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1 tsp vanilla extract
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1 cup white chocolate chips (or semi-sweet, optional)
Instructions
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Preheat oven
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Set oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
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Mix wet ingredients
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In a large bowl, whisk together pumpkin puree, oil, egg, and vanilla until smooth.
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Add cake mix
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Stir in dry cake mix until fully combined (batter will be thick).
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Fold in chips
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Gently fold in white chocolate chips or your preferred mix-ins.
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Scoop cookies
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Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
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Bake
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Bake 10–12 minutes, until edges are set and centers look slightly soft.
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Cool & serve
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Notes
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Cake Mix Options: Spice cake gives the strongest pumpkin flavor, but yellow or vanilla cake mix works with extra pumpkin pie spice.
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Chewy vs Fluffy: Using butter instead of oil makes them richer and slightly fluffier.
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Storage: Store in an airtight container at room temperature for up to 5 days or freeze up to 3 months.
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Add-Ins: Try pecans, toffee bits, or cinnamon chips for variety.
- Prep Time: 10 minutes
- Cook Time: Bake time: 12 minutes Cooling time: 5 minutes
Nutrition
- Serving Size: Per Cookie – 1 of 24
- Calories: 140
- Sugar: 11g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg