This one bowl, 3 ingredient (plus optional) recipe creates the perfect Pumpkin Cake Mix Cookies that are so quick and easy to make because of its cake mix shortcut. It's a healthy vegan snack or delicious dessert that goes from mixing bowl to oven in 10 minutes.
Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
In a medium bowl, whisk together the super moist vanilla cake mix and pumpkin pie spice until fully combined and then mix in the pumpkin puree.
Fold in the chopped pecans, optional, and then use a 2 Tablespoon cookie scoop to drop dough on the sheet pan. Be sure to leave about an inch between each cookie dough ball.
Bake in the oven for 11-13 minutes or until a toothpick comes out clean and then let cool completely.
Frost with vanilla frosting, optional and serve.
To Store: If you don’t frost these cookies, you can lightly cover and store them at room temperature for up to a week. Once frosted, store them in the refrigerator in an airtight container for up to a week.
To Freeze: Put a layer of parchment or wax paper between layers and freeze for up to 3 month.
Pumpkin cookies are best stored lightly covered at room temperature. If stored in an air-tight container, they get sticky on the outside.
I highly recommend using parchment paper to keep the cookies from sticking. If you don’t have parchment paper you can use cooking spray instead.
If you don’t have a cookie scoop you can use a large tablespoon and drop heaping spoonfuls onto the cookie sheet. The cookies will probably not be as uniform in size though.
The batter for this recipe is super-soft and tends to puff up a bit rather than flatten during baking. This makes them difficult to frost. If you want them to be easier to frost, you can flatten the cookie dough balls before cooking by gently pressing the batter down with your fingers.
Once baked, let the cookies sit on the tray for 5-7 minutes before removing them to a cooling rack--they need some time to firm up.