Autumn Spice Cake Mix Cookies with Pumpkin Buttercream
Author: Heather Tullos
Prep time:
Cook time:
Total time:
Serves: 18 sandwich cookies
Ingredients
Cookies:
1 box yellow cake mix
1 egg
¼ cup water
¼ cup vegetable oil
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
¼ cup chopped pecans
¼ cup dried cranberries
Pumpkin Buttercream:
½ cup butter, at room temperature
¼ cup canned pumpkin
3½ cups powdered sugar
¼ teaspoon cinnamon
½ teaspoon vanilla
1-3 tablespoons cream (or milk), as needed
Glaze:
2 tablespoons powdered sugar
1 teaspoon milk, cream, or water
Instructions
Preheat the oven to 350. Line a baking sheet with parchment paper OR lightly grease it and flour it (like you would a cake pan).
In a large bowl mix together the cake mix, egg, water, oil, cinnamon & pumpkin spice until combined. Stir in the pecans and dried cranberries.
Spoon the mixture onto the prepared baking sheet by the tablespoon-full, about 2 inches apart. The cookie dough will be slightly sticky.
Bake for 8-10 minutes. Cool slightly before removing to a baking sheet to cool completely.
To make the buttercream, beat the butter and pumpkin together until smooth. Sift in the powdered sugar ½ cup at a time, beating between each addition. Add the cinnamon and vanilla, beat, and then add the cream a tablespoon at a time to reach the desired consistency.
Spread the flat side of 18 of the cookies with the buttercream and add a second cookie to make a sandwich.
Mix together the powdered sugar and cream to make the glaze. Place the cookies on a wire rack with a sheet of parchment or wax paper underneath and use a fork to drizzle the glaze over the cookies.
I like to keep mine refrigerated but they are fine at room temperature. Just don't let it get so warm the buttercream melts!
Recipe by Sugar Dish Me at https://www.sugardishme.com/autumn-spice-cake-mix-cookies-pumpkin-buttercream/