Description
Soft, chewy, and full of fall flavor—these Cake Mix Carrot-Pumpkin Cookies are easy to make with a boxed cake mix, pumpkin puree, and shredded carrots. A quick, cozy treat for holidays or everyday snacking.
Ingredients
- 1 box spice cake mix (or carrot cake mix)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup finely shredded carrots
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- Optional: ½ cup chopped nuts, raisins, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix wet ingredients – In a large bowl, whisk together pumpkin puree, eggs, oil, and vanilla until smooth.
- Combine – Stir in cake mix and shredded carrots until a thick cookie dough forms.
- Add extras – Fold in nuts, raisins, or chocolate chips if desired.
- Scoop – Drop tablespoonfuls of dough onto the baking sheet, spacing about 2 inches apart.
- Bake – Bake 12–15 minutes until edges are set and tops are slightly firm.
- Cool – Let cookies rest for a few minutes on the sheet before transferring to a cooling rack.
Notes
- Use pumpkin puree only—pumpkin pie filling will make the cookies too sweet.
- Finely shred the carrots so they blend into the dough and bake evenly.
- Add a drizzle of cream cheese glaze for a carrot cake vibe.
- For softer cookies, don’t overbake—remove them when just set.
- Store with a slice of bread in the container to keep cookies moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes