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
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
Calories: -2kcal