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READY IN 35 mins

Pumpkin Spice Cookie

Read Reviews (246)

"I received this recipe from a good friend of mine. It is low in fat and tastes great." — CARRUTH

Ingredients Edit and Save

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Original recipe makes 2 dozen cookies Change Servings

1 (18.25 ounce) package spice cake mix

1 (15 ounce) can solid pack pumpkin

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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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!

—javajunki

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Most Helpful Critical Review

Feb 16, 2010

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!

—Kristi

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274 Ratings

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Jan 21, 2007

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!

—MorganFo

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Sep 22, 2006

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)!

—VJGUNKEL59

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Oct 15, 2003

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...

—TSTANKUN

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Sep 20, 2005

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.

—Laurnin

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Dec 20, 2003

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!

—CARRIE HUBBARD

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Nov 17, 2006

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!

—scanime

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Nutrition

Calories
98 kcal
5%

Carbohydrates
17.2 g
6%

Cholesterol
0 mg
0%

Fat
2.7 g
4%

Fiber
1 g
4%

Protein
1.5 g
3%

Sodium
188 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Spice Cookie

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 98
Calories from Fat: 24

% Daily Value *
Total Fat 2.7g 4 %
Saturated Fat 1g 5 %
Cholesterol 0mg 0 %
Sodium 188mg 8 %
Potassium 63mg 2 %
Total Carbohydrates 17.2g 6 %
Dietary Fiber 1g 4 %
Protein 1.5g 3 %
Sugars 10.2g
Vitamin A 55 %
Vitamin C 1 %
Calcium 2 %
Iron 6 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium 1 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.