Ingredients
- 1 15.25 oz box spice cake mix
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ¼ cup vegetable oil
- ½ teaspoon pumpkin pie spice
- 1 cup white chocolate chips
- ¼ cup granulated sugar optional for rolling
- 1 teaspoon ground cinnamon optional for rolling
Instructions
- In a large bowl, mix together cake mix, pumpkin puree, egg, oil, and pumpkin pie spice until just combined. Dough will be very sticky. Fold in white chocolate chips.
- Freeze the dough 10-15 minutes so it can firm up a bit and will be easier to handle.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. If using, stir together sugar and cinnamon in a small bowl.
- Scoop about 2 tablespoon of dough out at a time (I like to use a #40 cookie scoop) and drop directly into the cinnamon sugar mixture if using. Roll to coat.
- Place dough on the prepared baking sheet and bake for 11-13 minutes, until set at the edges. Cool cookies for a few minutes before moving to a baking rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for 3-4 days.
- If you have a 13.25 oz box of cake mix, use ⅔ cup pumpkin puree. This will make about 18 cookies.
- If you have yellow cake mix instead of spice cake mix, swap the ½ teaspoon pumpkin pie spice for 1 ½ teaspoons ground cinnamon and 1 teaspoon pumpkin pie spice.
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