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.
Keyword easy thanksgiving cookies, homemade pumpkin cookies
Prep Time 10mins
Cook Time 15mins
Chill time 30mins
Total Time 55mins
3/4cupPumpkin pie filling
1.5-2tspPumpkin pie spice
1boxYellow cake mixOr spice cake mix, I used yellow cake mix for these pictures
1cupOatsQuick oats, Not old fashioned or steel cut
Pumpkin Spice Sugar Topping
1.5tspPumpkin pie spice
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!
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.