Name: Halloween Pumpkin Cookies
Prep time: 5 min
Cook time: 12 min
Yield: 24
Ingredients: 1 box yellow cake mix (traditional or gluten free); 1 15oz can pureed pumpkin**; 1 tsp pumpkin pie spice; 1 bag semi-sweet chocolate chips; 1-2 tbls shortening

Pin453

Share2

Stumble9

Flip

Yum214

Shares 678

Fall is in the air and pumpkin is on my mind. These Halloween Pumpkin Cookies are full of pumpkin goodness and whip up quickly with the help of a cake mix.

I swear once mid-September rolls around my family and friends all start talking about everything pumpkin. To create more of a Halloween-inspired pumpkin cookie, but keeping it non-scary, I opted for chocolate. Chocolate is always my go-to for all things delicious! Dipping half of the pumpkin cookie in chocolate does the trick…it’s get a little spooky makeover that tastes frickin’ amazing!

You can use a traditional box mix or even a gluten free mix. Both work great. I used a gluten free mix and made sure to pick a dairy free chocolate chip to keep it within my dietary needs. I love flexible recipes.

Wendy O'Neal

Yields 24

Halloween Pumpkin Cookies

These Halloween Pumpkin Cookies are full of pumpkin goodness and whip up quickly with the help of a cake mix.

5 minPrep Time

12 minCook Time

17 minTotal Time

Save Recipe

Print Recipe

1 box yellow cake mix (traditional or gluten free)
1 15oz can pureed pumpkin**
1 tsp pumpkin pie spice
1 bag semi-sweet chocolate chips
1-2 tbls shortening

Preheat oven to 350F. Spray rimmed cookie sheet with non-stick cooking spray and set aside.

In a medium bowl add cake mix, pumpkin puree, and pumpkin pie spice. Mix well with a spoon until well combined. Using a #40 cookie scoop (or 1 1/2 tbls), scoop out cookie dough and drop on pan an inch apart. Dip the bottom of a glass into water and gently press the cookie scoops flat.

Bake for 10-12 minutes. Remove from oven and let cool completely.

Meanwhile, in a microwave safe bowl combine chocolate chips and shortening. Heat on high for 1 minutes. Stir. Then put back in the microwave if needed for 30 second bursts until chocolate is smooth and creamy when stirred.

Dip half of pumpkin cookie into melted chocolate and place on wax paper to cool and dry. Store in an airtight container for up to 3-4 days.

**If you use a gluten free mix, you will only need about 3/4 of the pumpkin. No need to really measure...just eyeball it.

https://www.aroundmyfamilytable.com/halloween-pumpkin-cookies/