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Jaynee's Sugar-free Pumpkin Spice Cookies

This recipe offers a simple, sugar-free approach to classic pumpkin spice cookies. Utilizing a yellow cake mix as a base, it combines solid pack pumpkin, raisins, and a blend of warm spices like cinnamon, nutmeg, ginger, and cloves to create a flavorful, moist treat. Ideal for those seeking a quick, less sweet autumnal dessert.
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Total Time 27 minutes
Course lunch/dinner
Cuisine American
Servings 40 people
Calories 2622.9 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Rubber Spatula or Wooden Spoon
  • 2 Baking Sheets (for efficient baking of multiple batches)
  • 1 Measuring Spoons Set
  • 1 Cookie Scoop (1.5-2 tbsp) (for consistent cookie size)

Ingredients
  

Main

  • 1 Pillsbury Moist Supreme Sugar-free Classic Yellow cake mix
  • 1 15 oz can pumpkin solid pack (NOT PUMPKIN PIE MIX)
  • 1/4 c raisins unpacked
  • 1 T Cinnamon
  • 1 t nutmeg
  • 1 t ginger
  • 1-1/2 t cloves

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, combine the sugar-free classic yellow cake mix with the cinnamon, nutmeg, ginger, and cloves. Whisk briefly to ensure spices are evenly distributed.
  • Add the 15oz can of solid pack pumpkin (ensure it is NOT pumpkin pie mix) to the dry ingredients.
  • Add the unpacked raisins to the bowl.
  • Using a rubber spatula or wooden spoon, mix all ingredients until just combined. Be careful not to overmix the dough, as this can result in tougher cookies.
  • Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
  • Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Baking time may vary slightly depending on your oven and the size of your cookies.
  • Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
  • Carefully transfer the partially cooled cookies to a wire rack to cool completely.
  • Once fully cooled, store the cookies in an airtight container at room temperature.

Notes

For an enhanced texture, consider soaking the raisins in warm water or a touch of rum for 10-15 minutes before adding them; this plumps them up and adds moisture. The cake mix provides a convenient base, but avoid overmixing once the dry and wet ingredients are combined to prevent tough cookies. Pumpkin's moisture content can vary, so if the dough seems too wet, a tablespoon or two of flour can be added. For a richer, deeper spice profile, gently toast whole spices (if using fresh) before grinding, or bloom the ground spices in a small amount of warm oil. Ensure even cookie size using a scoop for consistent baking and an appealing presentation. These cookies will be soft and cake-like; for a slightly chewier result, bake for a minute or two less.