Easy Cake Mix Pumpkin Cookies

 Take a shortcut to fall with easy cake mix pumpkin cookies! Just grab a box of classic Betty Crocker™ Super Moist™ yellow cake mix, add pumpkin puree and cream cheese, and you have the main ingredients for a quick dessert. Cake mix pumpkin cookies are soft, chewy, and a perfect treat for welcoming the fall season. Top these cookies with your own delicious homemade cream cheese frosting (or just pick up some from the store) and finish them with a little extra pumpkin pie spice. 



Ingredients

Cookies

  • 1
    package (8 oz) cream cheese, softened
  • 1/2
    cup butter, softened
  • 1/3
    cup canned pumpkin (not pumpkin pie mix)
  • 1
    egg
  • 1
    box Betty Crocker™ Super Moist™ yellow cake mix
  • 1
    tablespoon pumpkin pie spice

Frosting

  • 6
    oz (from 8-oz package) cream cheese, softened
  • 3
    tablespoons butter, softened
  • 1 1/4
    cups powdered sugar
  • 1/2
    teaspoon vanilla

Topping

  • 1/2
    teaspoon pumpkin pie spice

Steps

1 Heat oven to 350°F.

2 In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.

3 Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.

4 In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

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