Cake Like Pumpkin Cookies Recipes

EASY CAKE MIX PUMPKIN COOKIES

Easy Cake Mix Pumpkin Cookies image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 36

Number Of Ingredients 11

Ingredients

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

Steps:

Heat oven to 350°F.
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.
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.
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.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 25 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 10 g, TransFat 0 g

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Pumpkin Cookies with Cream Cheese Frosting image

These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. -Lisa Chernetsky, Luzerne, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts
FROSTING:
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CAKE-LIKE PUMPKIN COOKIES

Cake-Like Pumpkin Cookies image

We love to make these cookies as soon as the days get colder and the leaves start changing colors. (Happens pretty early here :-) They are moist, fluffy, and cake-like. We love em' as is but feel free to add chocolate chips or chopped nuts.

Provided by akgrown

Categories Dessert

Time 23m

Yield 3-4 dozen, 36-48 serving(s)

Number Of Ingredients 11

Ingredients

2 cups sugar
1 cup shortening
2 1/2 cups canned pumpkin
2 eggs
2 teaspoons vanilla
4 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons baking soda
3 teaspoons baking powder
4 cups flour

Steps:

Cream shortening and sugar.
Add rest of ingredients and mix well.
Drop by spoonfuls on a greased cookie sheet. Bake at 350* for 8-10 minutes or until rim is lightly browned.

Nutrition Facts : Calories 155.6, Fat 6.2, SaturatedFat 1.6, Cholesterol 10.3, Sodium 210.2, Carbohydrate 23.5, Fiber 1, Sugar 11.8, Protein 2

PUMPKIN CAKE MIX COOKIES

Pumpkin Cake Mix Cookies image

These pumpkin cake mix cookies are Chloe's favorite.

Provided by PorterFamily

Categories Desserts Cookies Pumpkin Cookie Recipes

Time 8h30m

Yield 30

Number Of Ingredients 7

Ingredients

1 (15.25 ounce) package yellow cake mix
2 teaspoons pumpkin pie spice
¼ cup unsalted butter, melted
1 cup pumpkin puree
¼ cup all-purpose flour, or more as needed
1 cup raisins
1 (16 ounce) container cream cheese frosting

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Combine cake mix, pumpkin puree, melted butter, and pumpkin pie spice in a large bowl; beat with an electric mixer until well blended. Add 1/4 cup flour; mix until incorporated. Add more flour as needed until dough is no longer sticky. Mix in raisins.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
Top cookies with cream cheese frosting. Allow to set before serving, 8 hours to overnight. Cookies will be a little "tough" after baking but will soften overnight.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 26.2 g, Cholesterol 4.4 mg, Fat 6.9 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.6 g, Sodium 151.4 mg, Sugar 17.9 g

PUMPKIN CAKE COOKIES

Pumpkin Cake Cookies image

These soft cake-like cookies taste like warm pumpkin pie. Once when I shared these with the neighbor kids, "they" asked for the recipe to give to their mom. It's really the only cookie my youngest son requests. This recipe was shared by Madwizard at the marthastewart.com boards.

Provided by AnnNH

Categories Dessert

Time 10m

Yield 36 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup unsalted butter, room temperature
1 cup canned solid-pack pumpkin
1 teaspoon pure vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped nuts (optional)
1 dash clove (optional)
1 dash allspice (optional)

Steps:

Preheat oven to 350°.
In a large bowl, combine sugars and butter.
Beat until fluffy.
Mix in pumpkin, vanilla and egg.
Blend in flour, baking powder, baking soda, cinnamon, salt and optional spices.
Then stir in nuts if desired.
Cookie dough will be soft.
Drop by rounded teaspoonfuls 2-inches apart on silpat-lined cookie sheet.
Bake 10-12 minutes or until cookies are no longer wet.
Rounded tablespoonfuls bake 11-13 minutes.
When you remove them from the oven, they may appear under baked, but they will continue to set up--don’t over bake.
Transfer to a wire rack and cool completely.
Cool hot sheets between batches.

Nutrition Facts : Calories 97.7, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 81.6, Carbohydrate 11.7, Fiber 0.4, Sugar 6, Protein 1

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