PREP: Melt the butter in a very large, microwave-safe bowl. Once melted, set aside for 5-10 minutes to cool to room temperature. It’s important the butter isn’t hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
WET INGREDIENTS: Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Whisk until smooth, about 1-2 minutes (the butter and sugars should fully incorporate). Take your time; it may seem like the two won’t come together, but keep mixing until completely integrated. Stir in the egg, vanilla extract, and honey. Mix until smooth.
DRY INGREDIENTS: Add in the salt, baking soda, and baking powder. Stir to integrate. Add in the correctly measured flour and mix until JUST combined (don’t overmix). Gently stir in the sprinkles. Cover the bowl tightly and chill for 90 minutes.
PREP FOR BAKING: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a nonstick liner. Roll balls of dough (1.5 tablespoons (30g) in size) into tall cylindrical balls (see picture above for shape and size). Place 6 cookie balls on the pan to give the cookies plenty of room to spread. Place the pan with the cookie balls in the freezer for 10 minutes (dough gets warm from being handled). Repeat rolling the rest of the cookie dough balls — you should get around 20-21 cookies from this dough.
BAKE: After 10 minutes in the freezer, bake for 8-12 minutes, erring on the side of underbaking to keep them soft and chewy. (We like ours right at 10 minutes.) Remember, the cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown. Remove from the oven and immediately press any edges that have strayed out a bit inwards with the back of a metal spatula. Let cool on the pan for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough until all the cookies are baked — or freeze some of the dough if you prefer (see step 7).
STORAGE: Store cookies in an airtight container at room temperature. They’re best enjoyed within 3-4 days. Freeze cookie dough as opposed to baked cookies (see next step).
FREEZINGDOUGH: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: Bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.
This delicious recipe and photos were created by ChelseasMessyApron.com, we simply shared it! Please check them out for more delicious recipes!
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
In a large bowl, combine cake mix and flour. Whisk until clumps disappear.
In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth.
Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet.
Bake for 10 minutes, or until edges are set and cookies begin to crack.
Let cookies sit on baking sheet for 2 minutes. If desired, cut cookies into heart shapes, using a heart shaped cookie cutter. Transfer cookies to a wire cooling rack and cool completely. Eat the cookie scraps 🙂
Note-you don’t have to cut the cookies into heart shapes. They are great round too!
This condensed recipe was found first at TwoPeasAndTheirPod.com. We do not own the recipe or photos, but appreciate them sharing!
Prep Time 10 minutes Cook Time 12 minutes Chill Time 30 minutes
Total Time 52 minutes Servings 24 cookies Calories 174kcal
2 cups all-purpose flour 240g
1/4 tsp baking soda
1/2 tsp baking powder Dark
2 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp allspice
1/4 tsp cardamom
1/2 tsp salt
3/4 cup butter 170g, melted
2/3 cup light brown sugar 100g, Packed
1/2 cup granulated sugar 100g
1/3 cup pumpkin puree strained*
1 tsp vanilla extract 5mL
1 cup semisweet chocolate chips 150g
Press the pumpkin puree against a strainer or place it in a double layer of paper towels to blot it. You really want to remove the excess water from the pumpkin so the cookies have a nice chewy texture.
Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.
Mix the melted butter and sugars together in bowl, add the vanilla then mix in the pumpkin.
Add the flour mixture in then mix until just combined. Add most of the chocolate chips and fold in to distribute. I like to reserve a handful to place on top of each cookie at the very end but that’s optional. Cover and chill for at least 30 minutes, preferably an hour or two.
Preheat oven to 350F. Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls then roll each into a ball with your clean palms.
Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. Bake at 350F for about 11 minutes. The cookies will be puffed up and the edges will be set.
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
This recipe doubles really easily so you can make a big batch; enjoy half now and freeze the rest for later.
I packed these cookies will all my favorite spices but feel free to use what you have in the pantry and skip a few if you’re in a rush; they’ll still be delicious!