Easy spice cake mix cookies made with 3 main ingredients in just 20 minutes. These delicious cookies have crisp edges, a soft inside and are filled with the perfect spice flavor.
I’ve been known to dress up a box or two of cake mix. Not everything has to be made from scratch to taste delicious! This is one of my favorite fall treats to make with cake mix, as well as my pumpkin chocolate cookies, pumpkin crunch cake and pumpkin snickerdoodle muffins.
These spice cake mix cookies are the perfect fall or winter treat. Especially when you’re looking for something that doesn’t require a lot of time. These are made in one bowl with only 3 main ingredients and done in just 20 minutes. They are also perfect for a beginner baker. My 9 year old loves making all types of cake mix cookies.
They are soft in the inside, crisp around the edges and perfectly spiced in the middle. I love rolling the dough balls in cinnamon sugar, it adds the perfect addition. Not only are they the perfect treat for fall or Thanksgiving, but these spice cookies would be great to take to a cookie exchange around Christmas time. So easy and delicious!
Ingredients
These cookies only require 3 main ingredients (amounts included in printable recipe below), although I love adding the cinnamon sugar for extra flavor and sweetness. There are also plenty of goodies you can mix into the batter or top them with (check out some of my favorite ideas in the “variations” section below).
- Spice cake mix: This recipe calls for a box of spice cake mix (Duncan Hines is my favorite).
- Eggs: 2 large eggs are added in (the amount needed on the box may be different, but stick with this number instead).
- Oil: Vegetable oil keeps the cake nice and moist.
- Cinnamon sugar: They are rolled in cinnamon sugar for the perfect amount of sweetness.
How to make spice cookies
- MIX. Stir together the cake mix, oil and eggs until combined. I recommend chilling the dough in the fridge for 15 to 20 minutes, so that it’s not so sticky and easier to work with.
- SCOOP & ROLL. Scoop the dough onto a baking sheet lined with parchment paper or a silicone mat. Then roll the dough balls in cinnamon sugar.
- BAKE. Bake at 350°F for 9 to 11 minutes, or until the cookies are set (but not brown). Then remove from oven and let cool on pan for a few more minutes. They’ll continue to set as they cool. Then move to a cooling rack to cool completely.
Variations
- Mix in 1 cup of white chocolate chips, butterscotch chips or cinnamon chips.
- Add in 1/2 cup of chopped pecans, walnuts, macadamia nuts or almonds.
- Mix in 1/2 cup old fashioned oats with 1/2 cup cinnamon chips or nuts.
- Drizzle the top with powdered sugar icing.
- Frost the top with cream cheese frosting.
- Dip half of the cooled cookie in melted white chocolate.
Storing and freezing
STORE. Store in an airtight container or bag at room temperature for up to 3 days.
FREEZE. Make sure they have cooled completely. To prevent them from sticking together, I like to pre-freeze the cookies first. Simply freeze on a baking sheet for about 30 minutes, so that they harden. Then place in a freezer bag or container and freeze for up to 3 months. Let thaw on the counter a few hours before enjoying.
More cookie recipes for fall:
- Pumpkin snickerdoodles
- Soft pumpkin cookies w/ frosting
- Pumpkin chocolate chip cookies
- Pumpkin whoopie pies
Spice Cake Mix Cookies
Ingredients
- 15.25 ounce box spiced cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup cinnamon sugar
Optional Mix-in’s (use 1/2-1 cup): Raisins, white chocolate chips, cinnamon chips or butterscotch chips, chopped nuts (pecans, walnuts, macadamia nuts or almonds)
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
- Combine the cake mix, oil and eggs in a large bowl. Stir together until combined. Add in any additional mix in's if desired. If you have the time, refrigerate the dough for 15-20 minutes (it will make it a little easier to work with, since it is sticky).
- Using a medium scoop or spoon, scoop the dough onto the prepared baking mat. Roll the dough balls in cinnamon sugar.
- Bake for 9-11 minutes, or until the cookies are set. You don’t want them to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.
- Once cookies have cooled, store in an airtight container for up to 3 days.
These cookies were sooooo easy to make and they taste great!
I’m so glad you enjoyed them!
Can I use butter instead of oil?
What kind of oil do you use?
Hi Sharon! I use vegetable oil in this recipe.
With the holidays right around the corner, I am always looking for quick, fun recipes to whip up! I love that these can be made by my kiddos and be in my belly in 20 minutes – that’s a perfect recipe in my books!
Love these so much, especially with the white chocolate chips!