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–+ servings
cake mix cookies topped with cream cheese frosting on a marble tray

Cake Mix Cookies

Print Recipe
Cake Mix Cookies are easy, delicious and use just 4 ingredients! Made with your favorite cake mix and add-ins for countless cookie options! They bake up soft and fluffy, and make the perfect dessert!
Course cookies, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 35 small cookies
Calories 68
Author Kim

Ingredients

  • 1 (15 ounce) box cake mix (I used Betty Crocker Delights Super Moist Spice Cake Mix, but any will work.)
  • 1 cup canned pumpkin puree (NOT pumpkin pie filling)
  • 1 large egg
  • 1/2 cup butterscotch baking chips or any other mix-in you prefer - raisins, dried cranberries, chocolate chips, white chocolate chips, toffee bits, chopped pecans

Optional frosting

  • 1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • sprinkle of pumpkin pie spice or cinnamon over the top

Instructions

  • Preheat oven to 350ºF.
  • Add cake mix, pumpkin, and egg to a large mixing bowl. Use an electric mixer to combine the ingredients until fully combined.
  • Gently fold in butterscotch baking chips or whatever add-in you're using.
  • Use a cookie dough scoop to evenly scoop 36 cookies onto a greased cookie sheet or a cookie sheet lined with parchment or a silicone mat.
  • Bake at 350ºF for 10-12 minutes. Remove from oven and cool for a few minutes before removing to a cooling rack. Enjoy warm, at room temperature or chilled from the fridge.
  • Optional for frosting: If using the frosting, it can be made while the cookies are baking. Using an electric mixer, beat the softened butter (butter should not be melted, but at room temperature) and cream cheese until creamy (about 2 minutes) at medium-high speed. Add the powdered sugar and vanilla and beat until smooth and creamy. Frost cooled cookies and, if desired, sprinkle the tops of the cookies with a little pumpkin pie spice or cinnamon.

Notes

Storage: Because pumpkin has so much moisture these are best stored in the fridge. In an airtight container or baggie, these will stay fresh in the fridge for up to about 3 days. These cookies freeze well for up to about 3 months. See post for full freezing instructions. 
Nutritional information includes cookies with butterscotch baking chips, but not frosting.
 
 
Photos by Molly at Yes to Yolks.

Nutrition

Serving: 1cookie | Calories: 68kcal | Carbohydrates: 12.9g | Protein: 0.8g | Fat: 1.5g | Saturated Fat: 1.1g | Cholesterol: 5.3mg | Sodium: 96mg | Potassium: 17.4mg | Fiber: 0.2g | Sugar: 7.4g