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1. Preheat oven to 350 degrees and line pans with parchment paper.
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2. In a large bowl, combine cake mix, pumpkin puree, oil and vanilla extract until smooth.
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3. Scoop out dough balls roughly the size of a golf ball and bake for 14 minutes or until the tops of the cookies are done. (Just gently press on the top of a cookie and make sure it "springs" back like a cake or muffin would, you don't want to under-bake these cookies.)
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4. Let cool.
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5. Cream Cheese Frosting: Beat cream cheese and butter together. Add powdered sugar and vanilla. To make thicker, add more powdered sugar, if you want to make in thinner, add a little milk!
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6. Frost the top of your cookies and then sprinkle some Heath bits on top! The Heath adds a great crunch and toffee is a perfect pairing for the pumpkin!