Ingredients
Equipment
Method
- Scoop your pumpkin purée into a large mixing bowl and stir it gently with your spatula to loosen it up.Add in your pumpkin pie spice and mix well.
- Add the boxed cake mix into the bowl and stir until everything is evenly combined. The dough will be thick, so take your time folding it together until no dry mix remains.
- Pour in the butterscotch baking chips and stir well to evenly distribute them throughout the dough. You can save a few chips to press on top of each cookie before baking if you want that bakery-style look.
- Lightly spray your cookie scoop with a bit of oil to stop sticking. Scoop the dough onto your parchment-lined baking sheet, spacing them about an inch apart. These cookies don’t spread too much, so you don’t need huge gaps.
- Spray your fingers lightly with cooking spray to keep them from sticking, then gently press down each cookie ball into a slightly flatter, round more cookie-like shape.
- Bake in a preheated oven at 350°F for 18–20 minutes, or until the cookies are firm enough to lift easily with a spatula.They should be set but still soft inside.Wait 5 minutes at least before moving to a cooling rack or serving, they hold their shape better this way!
Video
Notes
Storage
- Dough: Store unbaked cookie dough in a sealed container or freezer bag for up to 2 months.
- Baked cookies: Store in an airtight container at room temperature for 3–4 days, or freeze for up to 1 month.
Nutrition information is automatically calculated, so should only be used as an approximation.