- For cookies:
1 box cinnamon crumb cake mix
1 (15-ounce) can organic pumpkin puree
1 cup semisweet chocolate chunks
1 tablespoon water
- For the frosting:
8 ounces cream cheese, softened
1/4 cup powdered sugar
2 tablespoons black cold brew coffee
1/2 teaspoon pumpkin pie spice
- To make the cookies: Preheat oven to 375ºF and line a baking sheet with parchment paper.
- In a large bowl, mix together cake mix, pumpkin puree, and chocolate chunks. Add 1 tablespoon water to just loosen up the batter. Using a 1 tablespoon measuring spoon, drop the batter in evenly spaced mounds onto the baking sheet. Use a spoon to smooth out the top into a cookie shape.
- Bake 18-20 minutes, or until cookies are golden brown and fragrant. Allow to cool completely.
- To make the frosting: In a large bowl, whisk together cream cheese, sugar, cold brew coffee, and pumpkin pie spice until combined. Spread a spoonful of frosting on top of each cookie.
- 24 cookies
- Total Time
- 29 minutes, 59 seconds