Pumpkin Spice Cool Whip Cookies
User Reviews
3.7
Pumpkin Spice Cool Whip Cookies
Description
The Pumpkin Spice Cool Whip Cookies recipe uses a single box of pumpkin cake mix mixed with Cool Whip and an egg, creating a pliable dough that is then rolled in powdered sugar before baking. Baking at 350°F for 15-16 minutes firms the edges and sets the cookie while keeping the interior soft. The powdered sugar coating adds a sweet finish and visual appeal, and the batter's light and sticky nature calls for a scoop or spoon to shape the cookies without overhandling.
The fluffiness comes primarily from the Cool Whip, which lightens the cake mix dough. This cookie’s texture balances a tender center with slightly firmer edges from baking. The pumpkin spice flavor from the cake mix defines the taste, while the powdered sugar adds a mild contrast of sweetness and a delicate exterior. This approach allows for cookie variation simply by swapping the cake mix flavor, which can be customized to other favorites.
These cookies are best served once cooled so the exterior sugar coating sets. They make a useful seasonal dessert or snack when pumpkin flavors are in demand, providing an alternative to traditional pumpkin pies or bars. Their softness also makes them appealing for those who prefer cakey cookies over crispy types.
The method recommends using a medium cookie scoop to portion the sticky dough and rolling it in powdered sugar to handle it easily. This step is essential as the dough is too soft to properly shape with hands alone without getting too sticky.
Ingredients
- 1 box pumpkin cake mix see notes
- 8 ounces Cool Whip
- 1 large egg
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- Add your cake mix, cool whip, and egg to a large mixing bowl. Mix the ingredients just until combined using a rubber spatula.
- Use a medium sized cookie scoop and scoop balls of cookie dough directly into a bowl of powdered sugar. Roll the dough around to coat in the powdered sugar.
- Place the cookies on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 15-16 minutes until the edges are firm and cookies are set.
- Allow the cookies to cool on the sheet pan before serving.
Notes
- Different cake mix flavors can replace pumpkin spice to change cookie taste.
- Use a cookie scoop or spoons to portion dough instead of hands for less stickiness.
- Coat each dough ball thoroughly in powdered sugar before baking for best texture and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 106kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 167mg | 7% |
| Potassium | 23mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 28IU | 1% |
| Calcium | 57mg | 6% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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