These easy pumpkin cookies use cake mix for a soft, fluffy texture and come together quickly with just a few pantry ingredients. Add chocolate chips or nuts for extra flavor, and roll them in sugar for a lightly crisp, sweet exterior.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, mix the cake mix, pumpkin puree, vegetable oil, eggs, pumpkin pie spice, and vanilla extract until well combined. The dough will be thick and sticky.
If using, fold in chocolate chips or chopped nuts.
For a sweeter, lightly crisp exterior, place the granulated sugar in a small bowl and roll the dough into 1 1/2-inch balls, then coat lightly in sugar.
Arrange the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10 to 12 minutes, or until the edges are set and the tops look slightly puffed and dry.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use pure pumpkin puree, not pumpkin pie filling. For a softer cookie, skip the sugar coating. Store cooled cookies in an airtight container at room temperature for up to 4 days.