Pumpkin Spice Cookies Recipe

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!

I have loved these 2-3 ingredient cookies for a long time! They are just about goof-proof. This time I added ½Can of leftover cherry pie filling ¾Cup Crema (Mexican table cream),\ ¼Stick of soft butter ¾Cup ground almond flour (leftover after making almond milk) 1 egg I baked them on a silicone mat at 325° for 25 -27 min. Rationale for the changes - I live at 5,283' elevation and water boils 12° LOWER here (200° instead of 212°) so baked goods dry out faster and tend to burn. Adding liquid & fat & egg slows the evaporation as does the lower temperature (which decreases burning) & the longer baking time is to completely cook the item. They turned out just how I remember them - Yummy!

I've made these and here are my refinements -- it's my take on Easy Hermits --- 1 spice cake mix 1 - 15 oz can pure pumpkin 1 1/2 tsp cloves spice plus a "bit of pumpkin pie spice" or allspice 1/4 c or so of raisins HINT (if raisins are dried out - try soaking them in lukewarm water to plump them up - i would drain off excess water) Directions mix cake mix and pumpkin thoroughly add spices and stir thoroughly add raisins - again stir throughly for good distribution drop by rounded tablespoon -- UNDERSTAND that these cookies will not flatten out much and therefore depending on how big and "high" your cookie is will definitely affect cooking time 350 deg oven for 25 minutes - remove lower tray (middle rack) first then the upper tray - note size of your cookie especially the height can dramatically affect cooking time - you may want to experiment by baking on 6 cookies at a time until you find your zone - mine are large cookies... thus 25 minutes for me cool and enjoy --- i store in enclosed container to retain moistness

I tried this recipe after having read through all the “2 Ingredient Pumpkin Cookies/Cake” recipes and reviews. I changed it up slightly after reading some comments. I used German Chocolate Cake mix, 1 can of pumpkin, 1 egg, 1 cup dark chocolate morsels, ½ cup coconut flakes and 1 tsp cinnamon. (I added the egg because, even with my mixer, I had trouble getting it mixed up). Just a note: I added the egg to the pumpkin and mixed, then added the spice, chocolate and coconut and mixed some more, then sifted the cake mix in and mixed MORE. Finally, I used an ice cream scoop to plop the “batter” onto a cookie sheet lined with non-stick foil and baked at 350 degrees for 20 minutes. (I started checked earlier, but they didn’t pass the toothpick test until 20.) Perhaps because of the added egg, they DID spread out and flatten a bit, looking like lovely muffin tops. I had some of the batter left over, so I used a tablespoon to plop down smaller cookies and baked those at 350 degrees for 15 minutes; perfect little cake-cookies! (I made this recipe first as a cake, using carrot cake mix, 3 eggs, pumpkin and ½ cup applesauce – 350 degrees for 30 minutes. It was also delicious!)

I know how good these are, because I have made them many times with two additions. I stir a bag of cinnamon chips - you will find them in the baking aisle with the chocolate chips. After you bake them and they cool, you can eat them as they are, or make them even more delicious by frosting them with a thick creamy Cream Cheese frosting - then sprinkle the tops lightly with cinnamon. I make them and take them to work, and they don't last long! People can't believe how fast and easy they are! I don't care for canned frosting, so I make my own. The frosting is an 8 oz brick of cream cheese, softened, a stick of softened butter, powdered sugar, and enough milk to make it spreading consistency and a teaspoon of vanilla. Just mix the cream cheese and butter until it's creamy, and then add the other ingredients and mix until thick and creamy, but will spread over the cookies easily. Sprinkle lightly with cinnamon, then leave sitting out until frosting dries, then you can put in a plastic container with waxed paper in between the layers to transport them to the lucky people who will get them! You can also make them into muffins, just leave off the frosting. They are delicious that way too, but I love to make cookies, so that's what I do with it most often!

so I made these with the recommended 1/2 teaspoon of pumpkin pie spice and also added an egg and a couple Tbls of flour as the dough seemed really gooey. Also added milk chocolate chips and some walnuts and they came out great! only needed to be baked for 16 minutes. And also wanted to note that my box of cake mix was only 15.25 ounces not the 18.25 it notes in this recipe. I've never seen a box that big so wondering if that was a typo. But then again, maybe that is why I needed to add some flour.

Like others I added 1/2 tsp. pumpkin pie spice and 1 cup chocolate chips. I used a size 40 cookie scoop and baked them for 15 minutes. Most and delish!

When I had the cake batter made and added the pumpkin, the batter was not thick enough for cookies. Now I added the nutmeg, that others suggested, and several different versions of chocolate chips I had in my pantry and pecans. So I had the idea to make cupcakes! They turned out awesome!! I also made cream cheese icing. They reminded me of gingerbread.

I added a salted chocolate leaf that I made through melting chocolates in a shallow candy mold to the top as a decoration instead of icing. Cream cheese icing was great but difficult to travel with and very rich. Amazing cookie with or without icing!!!

Absolutely delicious. Added pumpkin spice 3/4 tsp, 3/4 cup chopped walnuts and 1/2 cup and 1/2 cup of chocolate chips to the recipe. Then topped it off with cream cheese icing . Five hearts ?? ????????

I made this recipe, but I did not make it the way CARRUTH did, so I am rating it according to my alterations. This is what I did, mix together: 15oz. Solid packed pumpkin - 18.25oz. White cake mix - 1 1/2t. Cinnamon - 1/2t. Nutmeg - 1/2t. Cloves - 1/2t. Ginger - 1/8c. Chopped raisins - 1/8c. Minced black walnuts ~ I dropped by cookie spoon spoonfuls on a parchment lined cookie sheet & baked in a preheated 350 oven for 15min (according to my oven temperature) they came out pillowy soft, not slimy. Perhaps the raisins & nuts helped?!?! They were good, would make again, very quick & easy. Enjoy!!!

Enjoyed making it, I do think I would add a little pumpkin pie spice next time. I made it for care staff and they all enjoyed it. I did add a little dab of cream cheese frosting.

These are my favorites during fall! Add chocolate chips and its even better! We sell them in our coffee shop every year!

Easiest recipe ever. I add more pumpkin when I want them moister, and of course chocolate chips.

These little gems didn't even make it to the dessert table, my daughter and I ate them up!

I made pumpkin chocolate cake nix and added walnuts and chocolate chips. Delish

I decided to add 1 egg and a half teaspoon of pumpkin pie spice. They are better than they should be because they were do simple! I can't stop eating them! Help

I feel like a professional chef now.

Doubled recipe. Added nuts and pumpkin pie spice.

So easy, I added pumpkin spice