Best 5 Cake Mix Carrot Pumpkin Cookies Recipes
Calling all carrot and pumpkin enthusiasts! Get ready to embark on a delightful baking adventure with our irresistible Cake Mix Carrot Pumpkin Cookies. These delectable treats combine the vibrant flavors of carrot and pumpkin with the comforting taste of a classic cake mix. You'll also find tantalizing recipes for Carrot Cake Cookies and Pumpkin Cookies, each offering a unique twist on these beloved fall flavors. Whether you're a seasoned baker or a novice in the kitchen, these recipes are sure to satisfy your sweet cravings and leave you wanting more. So preheat your oven, gather your ingredients, and let's create a symphony of flavors that will warm your heart and tantalize your taste buds.
Let's cook with our recipes!
CAKE MIX CARROT CAKE COOKIES
I used one of my favorite supermarket shortcuts to make these Cake Mix Carrot Cake Cookies - cake mix! That's right, you can use cake mix to make delicious, soft and yummy cookies. It is the easiest way to bake cookies.
Provided by Vicky
Categories cookies
Time 14m
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment paper. Preheat the oven to 350 degrees. Pour the carrot cake mix into a large bowl.
- Add in 1/3 cup of oil.
- Add 2 eggs and 1 teaspoon of vanilla to the bowl.
- Mix until all the ingredients have been thoroughly combined.
- Use a tablespoon to scoop out the cookie dough and place the cookie dough on the cookie sheet a few inches apart.
- Bake for 8-9 minutes. You'll want to remove these before they completely firm up.
- After you remove the cookies from the oven, let them cool for a few minutes and then move them to a baking rack to cool.
Nutrition Facts : Calories 109 kcal, Carbohydrate 13 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 154 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
PUMPKIN CARROT CUPCAKES
Betty Crocker™ Super Moist™ carrot cake mix provide a flavorful addition to these pumpkin cupcakes topped with cream cheese frosting and pecans - perfect dessert for a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Stir in pumpkin and cinnamon with whisk. Fold in raisins and pecans. Divide batter evenly among muffin cups.
- Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In medium bowl, beat butter, cream cheese and powdered sugar with electric mixer on medium speed until light and fluffy. Frost cupcakes. Top with pecans. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 34 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg
CAKE MIX CARROT-PUMPKIN COOKIES
Looking for a delicious dessert using Betty Crocker™ Super Moist™ carrot cake mix? Then try these easy pumpkin cookies topped with Betty Crocker® frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
- Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 19 g, TransFat 1 g
EASY PUMPKIN SPICE COOKIES (CAKE MIX)
In a hurry? Cake mix and canned pumpkin - that's it! Amazingly simple and they taste wonderful -honestly they're great! Moist and chewy inside, slightly crispy outside. There are other cake mix cookie recipes on Zarr and they're all very good, but this one is my family's favorite. Beginner and experienced chefs can all appreciate the ease of this recipe, plus they sell quickly at bake sales, and children love them.
Provided by GeeWhiz
Categories Drop Cookies
Time 35m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Spray cookie sheets lightly with vegetable spray (Pam).
- In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
- Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
- Bake for 8 to 15 minutes, depending on the size of your cookies.
- Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
- Frost, if desired.
- How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.
Nutrition Facts : Calories 66, Fat 2, SaturatedFat 0.5, Sodium 94.7, Carbohydrate 11.5, Fiber 0.3, Sugar 6.9, Protein 0.8
PUMPKIN CAKE MIX COOKIES
These pumpkin cake mix cookies are Chloe's favorite.
Provided by PorterFamily
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 8h30m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Combine cake mix, pumpkin puree, melted butter, and pumpkin pie spice in a large bowl; beat with an electric mixer until well blended. Add 1/4 cup flour; mix until incorporated. Add more flour as needed until dough is no longer sticky. Mix in raisins.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Top cookies with cream cheese frosting. Allow to set before serving, 8 hours to overnight. Cookies will be a little "tough" after baking but will soften overnight.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 26.2 g, Cholesterol 4.4 mg, Fat 6.9 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 2.6 g, Sodium 151.4 mg, Sugar 17.9 g
Tips:
- Use fresh, grated carrots and pumpkin for the best flavor. If you don't have fresh vegetables on hand, you can use canned or frozen pumpkin puree, but be sure to drain off any excess liquid before using.
- Don't overmix the batter. Overmixing can result in tough cookies.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking will result in dry, crumbly cookies.
- Let the cookies cool completely before frosting or decorating.
Conclusion:
These cake mix carrot pumpkin cookies are a delicious and easy-to-make treat that is perfect for fall gatherings. The cookies are moist and flavorful, with a perfect balance of spices. They're also easy to decorate, making them a great option for kids' parties or holiday baking. So next time you're looking for a quick and easy dessert, give these cake mix carrot pumpkin cookies a try. You won't be disappointed!
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