Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350F and line baking sheets with parchment for easy release and cleanup.
Mix the dough
- Stir the spice cake mix and pumpkin puree together until a thick, sticky dough forms.
Shape
- Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing them apart since the dough will spread very little.
Bake
- Bake for 10-12 minutes at 350F until the tops are set and no longer shiny.
Cool
- Cool the cookies completely on the baking sheets before adding any toppings.
Finish (optional)
- Optionally dust with powdered sugar once the cookies are fully cool for a lightly sweet, speckled finish.
- Optionally top with cream cheese frosting after cooling for a tangy, creamy layer.
- Optionally drizzle with melted chocolate after cooling for a glossy finish.
Notes
Pro tip: scoop heaping tablespoons to keep the cookie texture thick—spreading is minimal. Store airtight at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked cookies (without toppings) for up to 2 months and thaw before finishing. For a dairy-free swap, use dairy-free cream cheese frosting or skip frosting and add only chocolate drizzle or powdered sugar.
