Get ready to transform your kitchen into a autumn wonderland with the most irresistible cookies you'll ever taste! These Pumpkin Spice Cool Whip Cookies are not just a dessert; they're a magical experience that combines the warmth of spice cake, the richness of pumpkin, and the cloud-like softness of cool whip. In just 25 minutes, you'll create a batch of cookies that will have everyone begging for your secret recipe - perfect for cozy nights, holiday gatherings, or when you simply need a sweet escape from the ordinary.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 box spice cake mix
- 1 cup pumpkin puree
- 1 cup cool whip
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the spice cake mix, pumpkin puree, and cool whip. Mix thoroughly using an electric mixer or sturdy whisk until the ingredients are completely blended and smooth.
- In a separate small bowl, mix powdered sugar and ground cinnamon to create a coating for the cookies.
- Using a cookie scoop or tablespoon, drop rounded portions of the cookie dough into the powdered sugar and cinnamon mixture. Gently roll each dough ball to ensure it's completely coated.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden and set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your cool whip and pumpkin puree are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep the cookies tender and light.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which helps ensure even baking.
- Cinnamon Sugar Coating Trick: Roll the cookies generously in the powdered sugar-cinnamon mixture for a delightful, crackly exterior.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Secret: Store in an airtight container with a piece of bread to keep them soft for up to 5 days.
- Make Ahead: You can prepare the dough in advance and refrigerate for up to 24 hours before baking.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 15g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
