Ingredients
Dry Ingredients
- 1 box (15.25 ounces) Spice Cake Mix
- 1/2 cup Powdered Sugar
Wet Ingredients
- 1/4 cup Pumpkin Puree
- 1/4 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 2 Eggs
Instructions
- Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix: In a large bowl, combine the spice cake mix, pumpkin puree, vegetable oil, vanilla extract, and eggs. Use an electric hand mixer to blend until the batter is smooth and well incorporated. Chill the batter in the refrigerator for 30 minutes to make it easier to handle and shape.
- Scoop and Coat: Using a tablespoon, scoop portions of the chilled batter and drop them into the bowl of powdered sugar. Roll each ball in the powdered sugar, then roll it again gently in your hand to shake off the excess sugar. It’s normal for cracks to form during this process, which creates the beautiful crinkle effect.
- Bake: Arrange the coated dough balls about 1 inch apart on the prepared baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until the cookies are set but still soft. Remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is essential for easier handling and helps achieve the crinkled texture.
- Do not overcrowd the baking sheets; leave enough space for the cookies to spread slightly.
- For extra flavor, you can sprinkle a little cinnamon or nutmeg into the powdered sugar before coating.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- These cookies are soft and cakey, not crispy, so avoid overbaking to maintain the perfect texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
