Pumpkin Cake Cookies Recipes

Steps:

• Heat oven to 350°F.
• In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine cake mix, pumpkin puree, melted butter, and pumpkin pie spice in a large bowl; beat with an electric mixer until well blended. Add 1/4 cup flour; mix until incorporated. Add more flour as needed until dough is no longer sticky. Mix in raisins.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• Top cookies with cream cheese frosting. Allow to set before serving, 8 hours to overnight. Cookies will be a little "tough" after baking but will soften overnight.

Steps:

• Preheat oven to 350°.
• In a large bowl, combine sugars and butter.
• Beat until fluffy.
• Mix in pumpkin, vanilla and egg.
• Blend in flour, baking powder, baking soda, cinnamon, salt and optional spices.
• Then stir in nuts if desired.
• Cookie dough will be soft.
• Drop by rounded teaspoonfuls 2-inches apart on silpat-lined cookie sheet.
• Bake 10-12 minutes or until cookies are no longer wet.
• Rounded tablespoonfuls bake 11-13 minutes.
• When you remove them from the oven, they may appear under baked, but they will continue to set up--don’t over bake.
• Transfer to a wire rack and cool completely.
• Cool hot sheets between batches.

Steps:

• Cream shortening and sugar.
• Add rest of ingredients and mix well.
• Drop by spoonfuls on a greased cookie sheet. Bake at 350* for 8-10 minutes or until rim is lightly browned.