Quick And Easy Pumpkin Cake Cookies Recipes
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.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 36
Number Of Ingredients 11
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 CAKE MIX COOKIES
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
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
QUICK AND EASY PUMPKIN CAKE COOKIES
This is a quick and easy way to make delicious pumpkin cookies. Everyone comments on how delicious they are.
Provided by Aubry177
Categories Dessert
Time 20m
Yield 24 Cookies
Number Of Ingredients 3
Steps:
- Heat oven to 375 degrees.
- Mix dry cake mix, pumpkin and chocolate chips together in mixing bowl.
- Spoon batter in rounded drops onto baking sheet and bake 16-20 minutes The larger the spoonful, the longer it will take to cook. The cookies will be cake like.
- This also makes a good bundt cake and since there is no oil or eggs like other cakes, it's lower in fat.
Nutrition Facts : Calories 165.4, Fat 7.2, SaturatedFat 3.3, Sodium 141.4, Carbohydrate 26, Fiber 1.3, Sugar 17.9, Protein 1.7
EXTRA EASY PUMPKIN COOKIES
These cookies are made from a cake mix, and very moist and full of flavor.
Provided by chernobletink
Categories Fruits and Vegetables Vegetables Squash
Time 23m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
- Beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on prepared baking sheets.
- Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks.
Nutrition Facts : Calories 106.6 calories, Carbohydrate 17.8 g, Cholesterol 15.5 mg, Fat 3.2 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 190.9 mg, Sugar 10.7 g
QUICK AND EASY PUMPKIN CAKE
Make and share this Quick and Easy Pumpkin Cake recipe from Food.com.
Provided by masmallow
Categories Dessert
Time 1h
Yield 1 13x9inch pan, 15 serving(s)
Number Of Ingredients 15
Steps:
- In a microwave bowl put your crisco first then butter.
- Microwave until melted.
- Make sure you melt butter and crisco together.
- Set aside until cool.
- In a medium bowl put your cake mix,pumpkin pie mix, sugar, eggs,cinnamon, nutmeg and spice cake or allspice and crisco-butter mixture.
- Blend on medium speed for about 2 minutes.
- Add your whipping cream.
- Mix until smooth.
- Now you can add chopped walnuts to it if you like.
- But my family likes it without the nuts but want the nuts on top of the icing.
- Place in a 13x9 cake pan.
- Bake at 325 degrees until cake is done.
- In my oven it took 45 minutes.
- Ovens vary so check cake for doneness.
- Let cool.
- Ice and refrigerate.
- Icing: In a bowl whip your butter first.
- Next add cream cheese and whip.
- Next add your vanilla.
- Then a cup of powdered sugar.
- Mix well, next add one tablespoon of the whipping cream.
- Mix thoroughly, Next add another cup of powdered sugar.
- Mix thoroughly add the other tablespoon of whipping cream.
- Mix and then add the 1/4 cup powdered sugar and Mix thoroughly until smooth.
- Spread on the cool cake.
- Add chopped walnuts on top.
- Refrigerate.
- I like mine refrigerated because it taste so good that way.
Nutrition Facts : Calories 228.4, Fat 16.2, SaturatedFat 9.8, Cholesterol 100.7, Sodium 104.8, Carbohydrate 19, Sugar 18.2, Protein 2.4
NO-BAKE PUMPKIN COOKIES
Everyone will love this delicious recipe for no-bake pumpkin oatmeal cookies. You'll love that it only takes 30 min! It's a tasty and easy recipe for both experienced and novice cookie-makers. They don't require any baking, refrigeration, or cookie shaping, just heat the sugar, cream and butter mixture, add to the dry ingredients and drop the dough onto a cookie sheet. In addition to the peanut butter and pumpkin flavor, we also included a delicious toffee surprise for an extra kick of flavor.
Provided by Madison Mayberry Hofmeyer
Categories Dessert
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Line cookie sheets with waxed paper. In large bowl, mix oats, peanut butter, pumpkin and toffee bits; set aside.
- In 1-quart saucepan, heat sugar, cream and butter to a vigorous boil. Boil 1 minute 30 seconds, stirring frequently. Remove from heat; stir in vanilla, pumpkin pie spice and salt.
- Pour over oat mixture in bowl; quickly mix well.
- Immediately drop by heaping tablespoonfuls onto cookie sheets; cool completely. Carefully remove from waxed paper to serve.
Nutrition Facts : Calories 350, Carbohydrate 42 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 22 g, TransFat 0 g
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