Three ingredient cookies from a box of spice cake mix, topped with cream cheese frosting. Twenty cookies.
The dough will be wet and sticky
Which the method flags in passing and which is worth expecting.
Cake mix is formulated for a pourable batter, and with two eggs and pumpkin puree it does not come together as a firm cookie dough. It is soft and it clings to everything.
A cookie scoop rather than your hands is the practical answer. The method also says there is no need to roll them into balls, which is realistic advice.
Pat them down gently once on the tray, since they spread less than a conventional cookie dough.
One egg for a less cakey cookie
Which the notes offer and which is the most useful adjustment here.
Two eggs gives something closer to a soft cake in cookie form, which is what most cake mix cookies are. Dropping to one gives a denser, chewier result that reads more like a cookie.
The dough is stiffer with one egg too, which makes scooping easier.
Nine to ten minutes only
At 350F.
These are soft cookies and they should come out looking barely set. Baked until firm they go dry, and cake mix cookies dry out faster than butter-based ones.
Five minutes on the sheet before moving them, which the method builds in. They are fragile straight from the oven.
Only a third of a cup of pumpkin
Which is less than most pumpkin recipes and it is deliberate.
Pumpkin puree is mostly water. More of it would make the dough too wet to handle at all and the cookies would spread into thin sheets.
A third of a cup adds moisture and colour, and the spice cake mix is carrying the autumn flavour rather than the pumpkin.
Soften the cream cheese and butter properly
Both, beaten together on low until there are no clumps.
Cold cream cheese beats into small lumps that never disperse, and they stay visible in the finished frosting.
The notes suggest microwaving in ten second increments if they are not soft, without melting them. That works, and stopping before anything liquefies is the important part.
Beat on low first
Which the method specifies.
Cream cheese frosting splits if beaten hard, going loose and grainy. Low speed to combine, then well mixed once the sugar is in.
A cup of powdered sugar is modest for eight ounces of cream cheese, which gives a tangy frosting rather than a very sweet one. That suits a spice cookie.
Frost cooled cookies
Which follows from the method sequencing the frosting during cooling.
Cream cheese frosting melts on contact with a warm cookie and runs off. Fully cool is the requirement.
The note about serving them hot from the oven applies to unfrosted cookies. You cannot have both.
Cinnamon split in two
A quarter teaspoon in the frosting, the rest sprinkled over.
Read the divided marker before tipping it all in. The sprinkled half is what gives the finished cookie its colour on top.
Twenty cookies from one box
Heaping tablespoon portions.
A 15.25 ounce cake mix with two eggs and pumpkin makes a modest batch, and larger scoops would give a dozen thick cookies that need longer than ten minutes.
Keeping them small also suits the frosting, since eight ounces of cream cheese spread across twenty is generous and across twelve would be excessive.
Storing
Refrigerated once frosted, since cream cheese frosting is perishable. Three days is reasonable.
Unfrosted, they keep four days at room temperature.
A glaze instead
The notes offer a powdered sugar glaze in place of the cream cheese frosting. It is sweeter and less tangy, and it means the cookies keep at room temperature rather than needing refrigeration.
Which cake mix
Spice cake mix is what carries the flavour here. Yellow or vanilla mix works but the cookies will taste plain, and you would want a teaspoon of pumpkin pie spice added.
Pumpkin Cookies with Cake Mix
Description
Three ingredient cake mix cookies with pumpkin puree and a tangy cream cheese frosting.
Ingredients
Instructions
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Preheat the oven to 350F and line a baking sheet with parchment paper.
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In a large mixing bowl combine the spice cake mix, eggs, pumpkin puree and vanilla and mix well with a fork, or use a hand or stand mixer. For a less cakey cookie, use only one egg.
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Create heaping 1 tablespoon dough balls with a cookie scoop and place them about 2 inches apart on the prepared sheet. The dough will be wet and sticky, which is normal, and there is no need to roll them.
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Gently pat down the cookie dough balls, since they spread less than a conventional dough.
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Bake 9 to 10 minutes, until barely set. Remove and let cool on the baking sheet for 5 minutes before transferring to a cooling rack, as they are fragile while warm.
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While the cookies cool, beat the softened cream cheese and butter together on low in a medium bowl until there are no clumps. Add the powdered sugar, vanilla and 1/4 teaspoon of the cinnamon and beat well.
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Spoon frosting onto the fully cooled cookies and sprinkle with the remaining cinnamon..
Note
The dough will be wet and sticky, which the source notes: cake mix is formulated for a pourable batter and does not come together as a firm cookie dough. Use a cookie scoop rather than your hands, and there is no need to roll them into balls. For a less cakey cookie use only one egg, which the source suggests and which also stiffens the dough for easier scooping. Bake 9 to 10 minutes only and let them sit 5 minutes on the sheet, as cake mix cookies dry out faster than butter-based ones. Only a third of a cup of pumpkin is used because puree is mostly water and more would make the dough unmanageable. Soften the cream cheese and butter properly, microwaving in 10 second bursts without melting if needed. Beat on low first, since cream cheese frosting splits. Frost only fully cooled cookies. The cinnamon is divided.