These Pumpkin Spice Crinkle Cookies from Cake Mix bake up a warmly spiced seasonal treat:@) I used a yellow cake mix and chose to keep my cookie color as mixed, you could certainly add a little red and yellow food coloring to create an orange color. While these are tasty little treats, perfect with a cup of tea, they are a little sticky and messy to roll. You'll want to really chill the dough well. But in the end, this is a cookie that's worth washing hands a couple times:@) Another suggestion, err on the lesser side for your wet measurements. That will help with the dough consistency too.
I've made these cookies with vegetable oil in the past, using butter helps amp up the flavor:@) This time I used half butter, half vegetable oil.
Pumpkin Spice Crinkle Cookies from Cake Mix
15 oz yellow boxed cake mix
2 eggs
2 Tblsp butter + 2 Tblsp vegetable oil -or- 1/4 C oil -or- 1/4 C melted butter
1 tsp vanilla extract
1 Tblsp pumpkin spice
15 oz yellow boxed cake mix
2 eggs
2 Tblsp butter + 2 Tblsp vegetable oil -or- 1/4 C oil -or- 1/4 C melted butter
1 tsp vanilla extract
1 Tblsp pumpkin spice
red and yellow food coloring to make orange-optional
Powdered sugar for coating
Powdered sugar for coating
- Thoroughly blend cake mix, eggs, butter, extract and pumpkin spice. Use food coloring if desired to make the cookies an orange color. I'd start with one drop of red and build on it from there.
- Chill for at least 30 minutes, longer is probably better.
- Roll into 1" balls, keep them on the small side.
- Roll each ball in powdered sugar, coat really well.
- Place balls on parchment lined baking sheets, 2" apart, 12 cookies per sheet maximum.
- Bake at 375 for 12-15 minutes, or until cookies are dry and golden on edges.
- Remove to cooling rack. Store in air tight container.
- Makes about 24 cookies depending on the size you roll them.
Enjoy a cookie and have a happy day:@)
I will make these! One of my family’s faves is the chocolate crinkles but we call them crackles.
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