¾cupsolid pack pumpkin puree(not pumpkin pie filling)
¼cupvegetable oil or canola oil
½teaspoonpumpkin pie spice
Ingredients for frosting:
In a large mixing bowl, combine the cake mix, pumpkin puree, egg, oil, vanilla extract, and pumpkin pie spice. Mix well, scraping the sides of the bowl as needed. Chill the cookie dough for 30 minutes to an hour.
After the dough has chilled, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Drop dough by the spoonful onto the tray. *(see note in tips section)
Bake the cookies for 12-15 minutes. Allow the cookies to cool a couple of minutes on the baking sheet, then move to a wire rack to cool completely.
While the cookies are cooling, make the frosting.
In a large bowl, add the powdered sugar, cream cheese, butter, vanilla extract, and salt. Beat for several minutes with a mixer until smooth and soft peaks of frosting form.
When the cookies have completely cooled, spread or pipe the frosting onto the cookies. I used Wilton tip 1M to make the swirls.
Sprinkle the cinnamon over the tops and serve.
The dough may be a little sticky when spooning it onto the baking tray. If the dough is too sticky to handle, add 2 tablespoons of all purpose flour to the mix.The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 frosted cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**