Autumn Spice Cake Mix Cookies with Pumpkin Buttercream
Autumn Spice Cake Mix Cookies with Pumpkin Buttercream might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 18 servings with 204 calories, 2g of protein, and 11g of fat each. For 32 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up dried cranberries, water, yellow cake mix, and a few other things to make it today. Plenty of people made this recipe, and 346 would say it hit the spot. From preparation to the plate, this recipe takes around 25 minutes. It is brought to you by Sugar Dish Me. With a spoonacular score of 15%, this dish is rather bad. Similar recipes include Pumpkin Spice Sugar Cookies with Pumpkin Buttercream Frosting, Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting, and Double Chocolate Pumpkin Cake With Pumpkin Spice Buttercream.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
½ cup butter, at room temperature
¼ cup canned pumpkin
¼ teaspoon cinnamon
1-3 tablespoons cream (or milk), as needed
¼ cup dried cranberries
1 egg
1 teaspoon milk, cream, or water
¼ cup chopped pecans
2 tablespoons powdered sugar
1 teaspoon pumpkin pie spice
½ teaspoon vanilla
¼ cup vegetable oil
¼ cup water
1 box yellow cake mix
Equipment:
oven
baking paper
baking sheet
cake form
bowl
wax paper
wire rack
Cooking instruction summary:
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!
Step by step:
1. Preheat the oven to 35
2. 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.
3. 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.
4. Add the cinnamon and vanilla, beat, and then add the cream a tablespoon at a time to reach the desired consistency.
5. Spread the flat side of 18 of the cookies with the buttercream and add a second cookie to make a sandwich.
6. Mix together the powdered sugar and cream to make the glaze.
7. 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!
Nutrition Information:
covered percent of daily need
