Ingredients

The following ingredients have 4 Servings
  • 1 box spice cake mix I used Duncan Hines
  • 2 eggs
  • 1/3 cup pure pumpkin puree
  • 1/2 teaspoon vanilla
  • 8 ounces full-fat cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 cup powdered/confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon divided

Instruction

  • Preheat the oven to 350 degrees.
  • In a large mixing bowl combine cake mix, eggs, pumpkin puree, and vanilla and mix well with a fork (or you could use a hand or stand mixer).
  • Create heaping 1 tablespoon cookie dough balls with a cookie scoop or spoon and place them about 2 inches apart on a baking sheet that has been lined with parchment paper (dough will be wet and sticky).
  • Gently pat down the cookie dough balls (but no need to roll them into a ball).
  • Bake for 9-10 minutes.
  • Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  • While the cookies cool, make the frosting.
  • Using a hand mixer, beat cream cheese and butter together on low in a medium-sized mixing bowl until there are no clumps.
  • Add powdered sugar, vanilla, and 1/4 teaspoon cinnamon and beat well.
  • Spoon frosting onto cookies and sprinkle with remaining cinnamon (optional).