Soft-Batch Pumpkin White Chocolate Boxed Cake Cookies
This easy boxed cake cookie recipe uses just a few simple ingredients you can enjoy these pillowy soft pumpkin cookies with creamy white chocolate.
Servings: 24 cookies
- 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
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.