This post may contain affiliate links. Please read our disclosure policy.
I love baking from scratch, but there are always moments in our lives when we don’t have the time, or all the ingredients needed and we are in search of a quick and easy solution. Well today, I have a solution for you. Did you know you can make cookies from a box of cake mix? Yup. Years ago, the Duncan Hines chocolate cake box gave instructions on how to turn the chocolate cake into fudgy crinkle cookies instead. Mind, blown. Although they removed that recipe from the box (it now features ingredient substitutions like using Greek yogurt, etc.) I figured I could apply a similar formula to their other cake mixes and get creative on flavors, like these Pumpkin White Chocolate Boxed Cake Cookies.
What are boxed cake cookies?
Boxed cake cookies are cookies that are made from a box of cake mix that you can find in the baking aisle at your grocery store. The flavors range from white cake, devil’s food, red velvet, lemon, etc. so the type of cookies you can make are truly endless. They only require oil and eggs, but they call for a different quantity than what is listed on the box. As a rule of thumb, for boxed cake cookies, you can use two eggs and ½ cup of oil + the boxed cake mix and you will have a cookie dough batter.
How to make Pumpkin White Chocolate Boxed Cake Cookies?
-
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
-
In a medium bowl, add cake mix and flour (and pumpkin pie spice if using) and whisk to combine. Add oil, both eggs and pumpkin puree. Using a whisk or hand mixer, mix until smooth and incoportated.
-
Using a cookie scoop or spoon, form cookie dough balls, and place cookies onto prepared baking sheet. Add a few pinches of white chocolate chips to the tops of each cookie and slightly press down to slightly flatten the tops (see photo).
-
Bake for about 10 minutes. Remove cookies from the oven and allow them to cool on the baking sheet for another few minutes to set. Then transfer to a cooling rack. Once the cookies are fully cooled and chocolate has set, transfer to an airtight container.
Looking for more quick & easy recipes?
Pecan Maple Bacon Fritter Bites Recipe
Dairy Queen Peanut Buster Parfait Copycat Recipe
The Travis Scott Burger McDonalds Copycat Recipe
30-Minute Zuppa Toscana Olive Garden Copycat Recipe
Reese’s Pieces Chocolate Peanut Butter Cookies
I look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments
Soft-Batch Pumpkin White Chocolate Boxed Cake Cookies
Ingredients
- 1 15.25 oz box Spice Cake Mix I use Duncan Hines Signature
- 2 eggs
- 1/3 cup oil
- 1/2 cup pumpkin puree 100% pure pumpkin, not pumpkin pie filling
- 1/2 cup all purpose flour
- 1/2 teaspoon pumpkin pie spice optional for extra kick of fall flavor
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, add cake mix and flour (and pumpkin pie spice if using) and whisk to combine. Add oil, both eggs and pumpkin puree. Using a whisk or hand mixer, mix until smooth and incoportated.
- Using a cookie scoop or spoon, form cookie dough balls, and place cookies onto prepared baking sheet. Add a few pinches of white chocolate chips to the tops of each cookie and slightly press down to slightly flatten the tops (see photo).
- Bake for about 10 minutes. Remove cookies from the oven and allow them to cool on the baking sheet for another few minutes to set. Then transfer to a cooling rack. Once the cookies are fully cooled and chocolate has set, transfer to an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
