Soft Spice Cake Mix Cookies
Transform a simple box of spice cake mix into bakery-style treats with the rich, nutty flavor of brown butter and a pillowy texture from cream cheese. Perfect for easy fall baking.
Equipment
- Light-colored skillet
- Large Mixing Bowl
- Electric hand mixer
- Baking Sheets
- Parchment Paper
- Mini ice cream scoop
- Cooling Rack
Ingredients
- 1/2 cup butter; melted
- 1 whole large egg
- 1 box. spice cake mix; any brand
- 4 oz. cream cheese; softened
- 1 tsp. vanilla extract
- 24 pumpkin candies
- 1/4 cup sugar
Instructions
Brown the Butter and Start the Dough
- Place the butter in a light-colored skillet or saucepan over medium heat. Melt the butter and continue cooking until the milk solids turn golden brown and it develops a nutty aroma. Pour the brown butter into a bowl and let it cool slightly so it is warm but not hot.
- In a large bowl, whisk together the slightly cooled brown butter and the egg until the mixture is smooth and glossy.
Build and Chill the Dough
- Add the spice cake mix and vanilla extract to the bowl. Use an electric mixer to blend the ingredients until a thick, sticky dough forms.
- Add the softened cream cheese and beat until the dough is smooth and creamy. Scrape down the sides of the bowl to ensure there are no lumps or streaks.
- Cover the bowl and place it in the refrigerator to chill for at least 30 minutes. This helps the cookies maintain their thickness during baking.
Shape and Bake
- Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone mats.
- Use a mini scoop to form dough balls of about 2 tablespoons each. Roll the balls in the 1/4 cup of sugar, place them on the baking sheet, and gently flatten them with your palm.
- Bake for 8 minutes. The edges should look set, but the centers should still appear soft and slightly under-baked.
Finish and Cool
- Immediately after removing the cookies from the oven, press one pumpkin candy into the center of each warm cookie.
- Allow the cookies to rest on the pan for 5 minutes to firm up. Transfer them to a wire rack to finish cooling completely.
Notes
Storage Tip: Keep these cookies in an airtight container at room temperature for up to 4 days. To keep them exceptionally soft, place a slice of plain white bread in the container; the cookies will absorb the moisture from the bread.
High-Altitude Adjustments: If you are baking at 3,000 feet or higher, add 1 to 2 tablespoons of flour to the dough for better structure. Increase the oven temperature by 15-25°F and check for doneness 1-2 minutes earlier.
Mixer Tip: Use room temperature cream cheese for a smooth dough. Cold cream cheese will result in lumps that are difficult to incorporate into the thick batter.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.