Pumpkin Cake Cookies Recipes

Steps:

• Preheat oven to 350°F.
• Spray cookie sheets lightly with vegetable spray (Pam).
• In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
• Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
• Bake for 8 to 15 minutes, depending on the size of your cookies.
• Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
• Frost, if desired.
• How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine cake mix, pumpkin puree, melted butter, and pumpkin pie spice in a large bowl; beat with an electric mixer until well blended. Add 1/4 cup flour; mix until incorporated. Add more flour as needed until dough is no longer sticky. Mix in raisins.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• Top cookies with cream cheese frosting. Allow to set before serving, 8 hours to overnight. Cookies will be a little "tough" after baking but will soften overnight.

Steps:

• Preheat oven to 350°.
• In a large bowl, combine sugars and butter.
• Beat until fluffy.
• Mix in pumpkin, vanilla and egg.
• Blend in flour, baking powder, baking soda, cinnamon, salt and optional spices.
• Then stir in nuts if desired.
• Cookie dough will be soft.
• Drop by rounded teaspoonfuls 2-inches apart on silpat-lined cookie sheet.
• Bake 10-12 minutes or until cookies are no longer wet.
• Rounded tablespoonfuls bake 11-13 minutes.
• When you remove them from the oven, they may appear under baked, but they will continue to set up--don’t over bake.
• Transfer to a wire rack and cool completely.
• Cool hot sheets between batches.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

Steps:

• Heat oven to 350°F.
• In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix cake mix and pumpkin puree in a bowl until combined. Add milk if consistency is too thick, although you want it to be somewhat thick. Mix in chocolate chips.
• Drop medium scoops of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Steps:

• Heat the oven to 375 degrees. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, 1 cup confectioners' sugar, pumpkin pie spice, 1 teaspoon vanilla extract and the salt. Beat on low speed until most of the sugar has been incorporated into the butter, then increase the speed to medium-high and beat until the ingredients are completely combined, stopping to scrape down the sides of the bowl and beater as needed.
• Turn the mixer off, add the flour, and beat on low, slowly increasing the speed until the flour is incorporated, scraping down the sides of the bowl as needed. Add 1/4 cup of the heavy cream and beat on medium-high until the mixture is smooth.
• Divide the mixture between two 9-inch cake pans. Using damp hands, press the mixture into the bottom and to the edges of each pan to create a flat layer. (It doesn't need to be perfect; any fingerprints will disappear during baking or get covered with whipped cream.)
• Bake for 20 to 25 minutes or until the shortbread is deep golden brown. Remove from the oven, and, using a fork, prick all over with a fork while the cookies are still soft. Allow to cool in the pans for at least 30 minutes, then run a butter knife along the edges of the pans to loosen the cookies. Carefully invert the cookies onto a wire rack to finish cooling.
• Wash and dry the bowl of the stand mixer and set up the whisk attachment. Add the remaining 1 1/2 cups heavy cream, 1/2 cup confectioners' sugar and 1 teaspoon vanilla extract to the bowl and beat on medium speed, slowly increasing the speed to medium-high and whisking until the cream is thick. Increase the speed to high and add the pumpkin purée 1 tablespoon at a time until the cream is stiff. (This happens quickly, so be careful not to overwhip!)
• Assemble the cake by placing one of the cookies on the serving tray and slowly spooning 1/4 cup of the coffee overtop. Once the coffee has soaked into the cookie, add half the whipped cream mixture on top, spreading it to the edges. Repeat with the remaining cookie, coffee and whipped cream.
• Sprinkle the top layer of whipped cream with more pumpkin spice, and cover the cake loosely with plastic wrap. Refrigerate the cake overnight - ideally a full 24 hours, so the cookies soften - and for up to 2 days before serving, for the best results.