Cake Mix Cookies | Pumpkin Snickerdoodles | Pumpkin Recipes

Who doesn't enjoy a delicious Snickerdoodle Cookie?  Here's a new twist to making an easy spicy cinnamon Pumpkin Snickerdoodle with a basic cake mix.  Or, you could leave the pumpkin out and make it everyone's favorite cookie. Yes, read on!

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. 

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Pumpkin Cream Cheese Swirl Bars Recipe

Do you get excited about Pumpkin Season?  I do! To make these tasty Pumpkin Bars I used the Tastefully Simple Almond Pound Cake mix but you could use any pound cake mix and Aldi works fine too, and borrowed the cream cheese filling that I use in my Cranberry Nibble Bread recipe that I make to serve with the Thanksgiving turkey dinner.  You could make these as Halloween treats at the kids' parties at school too!

Pumpkin Recipes

If you're wondering why many of my photos show that I'm using aluminum foil pans for baking, well, I do own many nice baking dishes! The majority of my creative cooking and baking is done on weekends for Sunday night dinner either at my house or my daughter's house. This way I know I don't have to worry about when I'll be getting my good white porcelain baking dishes and pans back!

Easy clean up with some of the handmade crochet dishcloths that I make and sell at Moomettes Crochet

Check out my Cream Cheese Nibble Bread and Pumpkin Snickerdoodle Cookies Recipes here

Pumpkin Cream Cheese Bars

I served these yummy pumpkin cream cheese bars with guess what - my homemade
Pumpkin Ice Cream !  I've also made my own homemade ice cream. What a delightful duo, and used some Cool Whip as a topping.  You can use canned dairy whipped cream, or make the real thing yourself!


1 (15 oz.) can Pumpkin, pure

• 8 oz. cream cheese
  1 Egg
  1 box Almond pound cake mix or plain pound cake mix
  1 tbsp Cinnamon
  1 tbsp Nutmeg
  1/3 cup Sugar
  1 tsp Vanilla
  Mix cream cheese and egg together and whip.  Fold into dry cake mix and mix all ingredients together and bake in square pan according to box mix directions.
  
  Frost with whip cream 

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© Frugal New England Kitchen