"I received this recipe from a good friend of mine. It is low in fat and tastes great." — CARRUTH
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1 (18.25 ounce) package
spice cake mix
1 (15 ounce) can
solid pack pumpkin
After reading some of the other reviews, I added 1/2 tsp. pumpkin pie spice, 1 cup chopped walnuts and 1 cup chocolate chips. I used a size 40 cookie scoop and baked them for 15 minutes. These cookies have been a huge hit! One of my friends has tasted dozens of different types of cookies that I've made, and she told me she thought this was the best thing I've ever made! These are super delicious and super easy...a definate keeper!
This recipe did not work for me. I guess I made mine too big, but it took a lot longer to cook. (I used a tablespoon full) My 1st batch I took out at 12 minutes, because I was worried they would be overdone. Bad idea. They were not cooked in the middle. The next batch I made a little smaller, and cooked for 15 minutes. They were done, and my kids did like them so that was good. Just be warned...do the toothpick test on them before you take them out of the oven. Also, don't expect them to flatten out while baking. Whatever they look like when you spoon them out, that is what they will look like when they are done. They don't look appetizing!
The grocery store I work at makes these same cookies in the bakery!!! We add Chocolate Chips and 1/4-1/2 tsp pumpkin pie spice and they fly off of the shelves for $6 a half dozen!!! Great recipe!
I thought to myself-"There is just NO WAY these are going to be good with only 2 ingredients..." But, I was in a rush and needed something fast. I couldn't help myself-I added an egg to the 2 ingredients to help bind it together. I frosted them with a canned cream cheese frosting. The cookies were well received by 12 kids and their moms, earning me high praises. Thanks Tonia for making me look so good, so easily. It was like eating the tops of a cupcake-the very best part! I sprayed the pans with Pam, and the cookies didn't stick. Mine were not gooey as some described, but I bet theirs just needed a little longer in the oven. (all ovens are different) This recipe is delicious, kid friendly, and easy to prepare and that makes it a winner (and a recipe you hand out to others)!
I prefer the taste and texture of gingerbread to fluffy cake, so I used a box of gingerbread mix, plus half of a 15-oz can of pumpkin. I ended up with soft, dense, moist, spicy cookies that I will make again and again! Make sure you grease the cookie sheet, though, because the lack of added oil makes them stick...
I make a recipe similar to this one for muffins... The only difference that I add a 1/3 cup of water and bake them according to spice cake directions for cupcakes. They are delish and only 2 points according to weight watchers.
Great cookie! I don't know what the other reviewers were talking about when they said it would make a better cake. This makes a great cookie. Really cute! The cookie doesn't spread much while cooking so you end up with this little tall cookie. I used a melon ball scooper to drop the dough onto the pan and it was perfect! You absolutely have to use cream cheese icing though, because they aren't sweet enough on their own. I used these for a preschool thanksgiving party and they were a kit with parents and kids! Yum Yum, these cookies were delicious and very very cute!
It's an easy and delicious recipe, but they just don't seem like cookies. Something was off about them... the consistency, I think. However, I tried it again and put the whole mix into a 9x13 greased baking dish and cooked it for about 17 minutes. After it had cooled, I put some cream cheese frosting on it, and cut it up into squares. It was fantastic!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Spice Cookie
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 24
These delicious cupcakes make any fall occasion special.
See how to make spicy, frosted pumpkin cookies.
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