Easy Pumpkin Cookies (With Cake Mix)
Easy pumpkin cookies recipe with cake mix, homemade with simple ingredients. Soft and chewy through oatmeal and shredded coconut with a pumpkin spice sugar topping. These can also be called pumpkin snickerdoodles.
Servings: 16 Cookies
Calories: 219kcal
Ingredients
- 1 Egg Large
- ¾ cup Pumpkin pie filling
- 1.5-2 teaspoon Pumpkin pie spice
- 1 box Yellow cake mix Or spice cake mix, I used yellow cake mix for these pictures
- 1 cup Oats Quick oats, Not old fashioned or steel cut
- ½ cup Shredded coconut Sweetened
Pumpkin Spice Sugar Topping
- 1 cup Granulated sugar
- 1.5 teaspoon Pumpkin pie spice
Instructions
- In a large mixing bowl, add egg, pumpkin pie filling, pumpkin pie spice and mix until smooth.
- Then, add cake mix, oats, shredded coconut and mix until combined. Don't over-mix!
- Cover and chill dough for 30-45 minutes to make it easier to handle.
- While the cookie dough is chilling, prepare the pumpkin spice sugar topping by mixing together granulated sugar and pumpkin pie spice in a bowl until combined.
- Scoop out big spoonfuls of the chilled dough and drop them in the bowl of pumpkin spice sugar.
- Roll dough in sugar and try to form them into roughly shaped balls. They don't need to be perfect.
- Place them on a cookie tray, lined with parchment paper (not wax paper). Make sure they are spaced out because they will expand quite a bit while baking.
- Bake at 350 degrees F for 13-15 minutes or until edges are firm and golden brown but still slightly soft in the center.
- Remove tray from oven and let the cookies cool in the tray and then, enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days or stored in a sealed container in the fridge for up to 5 days.
Nutrition
Calories: 219kcal | Carbohydrates: 47g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 273mg | Potassium: 64mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1065IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg