Pumpkin Cranberry Cakies
Delightful soft and chewy cookies combining pumpkin pie spices with tart cranberries, perfect for any fall occasion.
Servings: 12 cakies
Calories: 120kcal
Ingredients
Dry Ingredients
- 1 1/4 cups spice cake mix (150 g)
- 1/4 tsp pumpkin pie spice (1 g)
- 1/4 cup chopped sweetened dried cranberries (about 40 g), divided
Wet Ingredients
- 1/3 cup egg whites or liquid egg substitute (about 3 large eggs)
- 1/4 cup canned pure pumpkin (60 g)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Spray a baking sheet with nonstick spray.
- In a large bowl, combine the spice cake mix, egg whites or liquid egg substitute, pure pumpkin, and pumpkin pie spice. Mix until mostly smooth and uniform.
- Fold in half of the chopped sweetened dried cranberries.
- Using a spoon, drop even mounds of the mixture onto the prepared baking sheet—about 1 tablespoon each and flatten them into circles that are about 1 1/2 inches wide.
- Top each mound with the remaining chopped cranberries, gently pressing them into the surface.
Baking
- Bake the cakies for about 8 minutes or until a toothpick inserted into the center comes out mostly clean.
- Let them cool slightly before transferring to a wire rack.
Notes
These cakies are wonderful on their own but can be served with festive accents like autumn leaves or mini pumpkins. Pair with hot tea or coffee. For an indulgent touch, add whipped cream or a drizzle of white chocolate. Store leftovers in an airtight container at room temperature for up to 3 days.