Cake Mix Pumpkin Spice Cookies without Pumpkin Puree

Soft & chewy Cake Mix Pumpkin Spice Cookies no pumpkin purée needed! Quick to make, cozy, and full of warm fall flavour in every bite.

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 2846kcal

Preheat Oven: Preheat oven to 350°F (180°C). Line 1–2 large baking sheets with parchment paper. Set aside.
Mix Dry Ingredients: In a large mixing bowl, add cake mix. If using yellow cake mix, whisk in pumpkin pie spice until well combined.
Add Wet Ingredients: Pour in melted butter and eggs. Mix with a spatula or wooden spoon until a thick dough forms and no dry pockets remain.
Chill Dough: Cover the bowl and refrigerate for 30 minutes to firm up slightly.
Shape Cookies: Scoop approximately 45g (2 tablespoons) of dough per cookie and roll into balls. Place onto the prepared baking sheets, leaving space between each for spreading.
Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden while the centres remain soft.
Cool: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Room Temperature: Store in an airtight container for up to 5 days.

Refrigerate: For longer storage, refrigerate for up to 1 week. 

Freeze: Freeze baked cookies in an airtight container for up to 2 months. 

Thaw: Bring to room temperature before serving.