Pumpkin Snickerdoodles - Cake Mix Cookies
I've been following Anne Byrn - the Cake Mix Doctor for many years, and recently made a Birthday Cake for my granddaughter. Anne has a way of doctoring up Box Cake Mixes so that you'd be hard pressed to guess they started out as a mix and with a substitution and addition of a few ingredients, end up tasting as if you worked hours to get a homemade from scratch taste. There's recipes for frostings, icings, bars and cakes.
I adapted the recipe in order to get the feel of a homemade from scratch dough. The dough is going to be STICKY no matter if you refrigerate it ahead of time, so I just deal with it. These cookies are so worth it!
I couldn't find any Pumpkin Pie spice in the stores so I made my own (I just eyeball measurements - Cinnamon, Nutmeg, Ground cloves, if you have it).
Next time, I might try making these with a Spice Cake mix.
So if you're busy and want to wow them at the soccer game, birthday party, Halloween or Thanksgiving, give these cake mix cookies a try!
Easy clean up with Handmade Dish Cloths from Moomettes Crochet Shop:
White Chocolate Chip Pumpkin Snickerdoodle Cookies Recipe
Ingredients
1 box (18.25 oz) Yellow or Golden Cake Mix (I prefer Duncan Hines)
1 egg
1/2 c. canned Pumpkin (Not Puree)
1/4 to 1/3 c. vegetable oil (I start out with 2 Tbl. and then add 1 Tbl. at a time if needed)
3 Tbl. Granulated Sugar
1 tsp. sugar
1 tsp. nutmeg
1 tsp. mace or ground cloves
Extra Granulated Sugar and Cinnamon for rolling
Instructions:
Preheat oven to 375 degrees
Line cookie sheets with parchment paper
Mix ingredients together with a wooden spoon - starting out with 2 Tbl. oil and add more if needed
Mixture will be sticky.
If it's still too sticky, add extra flour, 1 Tablespoon at a time.
Refrigerate dough for 1/2 hour.
Form dough into 1 inch balls
Roll each ball in the extra cinnamon and sugar mixture
Place 1 inch apart on parchment-lined cookie sheet
Bake 9-13 minutes. (I found 13 minutes to be good for my oven, I like the cookies somewhat browned, but still chewy. I eyeball for doneness.
Remove and place on cooling rack, let cool completely.
Can be frozen.
Like my Recipes? Buy me a Bag of Flour
© Frugal New England Kitchen
