Pumpkin Cream Cheese Cookies Made with a Cake Mix
A handful of ingredients {including a spice cake mix and cream cheese} are transformed into the softest and most delicious pumpkin cookies you have ever sunk your teeth into.
Ingredients
- 1-8 oz brick cream cheese {softened}
- ¼ cup butter {softened}
- 1 cup pumpkin puree
- 1-15.25 oz box spice cake mix
- ¼ cup powdered sugar {for sprinkling on top after baking}
Instructions
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Preheat oven to 350°. Combine the cream cheese, butter and pumpkin puree with a hand held mixer {or by hand} until you have a cream consistency. Add the cake mix and mix until it is well combined and thick.
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Scoop heaping tablespoons of dough {using a medium scoop or 1 1/2 tablespoons} onto a parchment {or silicone} lined baking sheet.
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Bake for 8-10 minutes or until the edges are set.
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Remove your pumpkin cream cheese cake mix cookies from the oven and let them cool completely on the cookie sheet. Once cooled sprinkle tops with powdered sugar. Store cookies in an air tight container at room temperature for 1-2 days or freeze for up to 3 months.
Recipe Notes
- If you don't have a spice cake mix use a yellow cake mix and add the following spices. 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground ginger and 1/4 teaspoon allspice or ground cloves.
- If you cookies are baking too thick, use the back of a spoon to spread the dough out slightly before baking.
- When freezing, place a layer of parchment or wax paper in between layers to make sure the cookies don't stick together.