Spiced Apple Cake Cookie

Guess what’s back? Fall Cookie Week here on Inspired by Charm! It’s hard to believe that a year has passed and we are back for another round of deliciousness! Loosen up your pants, grab a glass of milk, and settle in!

As in the past (You can check out the First Year here and the Second Year here.), I’ll be sharing a new recipe each day this week. (Plus, I have a bonus recipe at the end of this post.) That makes a total of eight cookie recipes coming your way. Yum!

Like last year, there may also be a giveaway popping up one day this week. So stay tuned for that.

At the end of the week, I will recap the recipes so that you can easily find them in one place. Also, over the course of the week, I will continue to update each post, so each recipe will be linked up at the bottom of every page just in case you miss one or two.

So, with all that that covered, on to the baking!

This year, I’m kicking off Fall Cookie Week with these Spiced Apple Cake Cookies. I was inspired by this recipe from the fabulous Ali of Gimme Some Oven. I decided to give them a fall twist.

Spiced Apple Cake Cookie

These cookies are actually made using two cake mixes. This was the first time I ever made a cookie with a cake mix, so I was excited to give it a try. For the recipe I used a spice cake mix and a caramel apple cake mix. The combination makes for a pretty tasty cookie. I love how the spices complement the apple.

Spiced Apple Cake Cookie

Spiced Apple Cake Cookie

Once the cookies were complete, I topped everything off with a caramel glaze. It tied all of the flavors together and gave the cookies a finishing detail that makes them look as beautiful as they taste.

Spiced Apple Cake Cookie

Don’t you agree?

Spiced Apple Cake Cookie

These soft, flavor-packed cookies are a new favorite. And now I’m intrigued to try a few other cake mix-based cookies. The options are endless!

I hope you enjoy this recipe. And don’t forget to stop back every day for more fall cookies!

Spiced Apple Cake Cookies

1 (15.25 ounce) spice cake mix
1 (15.25 ounce) caramel apple cake mix
4 eggs (divided)
2/3 cup vegetable oil (divided)
1 cup powdered sugar

For the glaze:
1 1/4 cups powdered sugar
2 tablespoons caramel sauce
1 tablespoon milk

Begin by preheating your oven to 375 degrees F.

Then, prepare your two cakes mixes. In a large bowl pour in your spice cake mix. In another large bowl, pour in your caramel apple cake mix. To each cake mix, add 2 eggs and 1/3 cup vegetable oil. Mix until just blended. Cover both and refrigerate for about 30 minutes.

Add 1 cup of powdered sugar to a bowl; set aside.

Remove the bowls of batter from the refrigerator. Take about 2 teaspoons of spice batter and roll into a ball. (If the dough is sticky, just add a bit of powdered sugar to your hands to prevent it from sticking.) Repeat with the caramel apple batter. Then, gently roll the spice and apple dough balls together to make one large ball.

Carefully roll the dough ball into the prepared bowl of powdered sugar to coat. Place the dough balls on a baking sheet about 2 inches apart. Repeat with the remaining dough.

Bake for about 10 minutes or just until the cookies are slightly golden. Transfer to a wire rack to cool.

In the meantime, prepare your glaze. Whisk together the powdered sugar, milk, and caramel sauce. Add more milk to thin the glaze or more powdered sugar to thicken. You want a drizzling consistency. Then, put the glaze in a plastic baggie. Snip off a very small portion of one corner and drizzle glaze over your cooled cookies. (A piping bag can also be used or drizzle with a fork.)

Print

Spiced Apple Cake Cookie

As I mentioned above, as an added bonus, today I’m sharing another cookie recipe over at Eighteen25. It’s their annual Spooktacular September, and I’m trilled to be joining them for the third year in a row.

Peanut Butter Sprinkle Cookies

Click on over and check out this cute and delicious recipe for Peanut Butter Sprinkle Cookies. You’re going to love this classic flavor combination sprinkled with fall fun and color.

3rd Annual Fall Cookie Week Recap

Spiced Apple Cake Cookies
Peanut Butter Sprinkle Cookies
KitchenAid Mixer GIVEAWAY – Enter here!
Soft Pumpkin Sugar Cookie
Maple Cream Sandwich Cookies
Pumpkin Pecan Tassies
Buckeye Brownie Cookies
Salted Caramel Coconut Thumbprints
White Chocolate-Dipped Soft-Batch Butterscotch Cookies

Comments

  • Mary Ellen Barrett at

    Cookie week! Squee!

    This look wonderful, thanks so much for sharing.

    • Michael Wurm, Jr. at

      I know!! It’s going to be delicious! 🙂

      xo Michael

  • Susan at

    Cookies are my all time fave dessert ( ok well next to Tiramisu)
    BUT, this year hubby and I have gone low-carb-any chance of doing a “healthier” low carb kind of creation?

    It’s probably as mythical as a unicorn, but I have hope 🙂

    • Michael Wurm, Jr. at

      Susan, this week is all about butter, sugar, and flour. Ha! So unfortunately there will be no healthy options. So sorry! However, I’m sure there are lots of blogs / recipes out there that are healthier.

      xo Michael

  • Diana Berns-Zylstra at

    It is Cookie Week- I look forward to it every year. Your recipes & presentation / photography are the best. No wonder so many of us love your blog. Also checked out the yummy looking peanut butter with Dove chocolate cookies on Eighteen25. Where did you get the bats you used on those? Can’t wait to whip some up for my family!

    • Michael Wurm, Jr. at

      Thanks so much Diana! I’m so glad to hear people enjoy Fall Cookie Week as much as I do. And yes, those cookies over at Eighteen25 are delish! The little bats are from Walmart, surprising!

      xo Michael

  • Karen at

    I agree with Diana that your recipes and presentation/photography are the best! These look and sound delicious. Curious, why do they need to be made in two separate bowls and then balled together at the end? Couldn’t you just make it all in one bowl and save a step of making all the extra dough balls? Looking forward to the rest of the week. Wish I had one of these cookies right now.

    • Michael Wurm, Jr. at

      You could, but it’s done separately to give the cookie a half and half look when it’s finished baking. Just a unique touch!

      xo Michael

  • Tracy at

    These sound delicious, Michael. Can you tell me what brand of cake mix? I looked at our local Kroger grocery store but they didn’t have caramel apple cake mix. Thanks!

    • Michael Wurm, Jr. at

      I think it’s Pillsbury, but I’ll double check for you. I seen two different brands carrying a Caramel Apple Cake mix at Walmart.

      xo Michael

  • Tracy at

    Now I’m TOTALLY confused! Wal Mart had a Pillsbury Caramel Apple COOKIE mix and a Duncan Hines Limited Edition Decadent Caramel Apple CUPCAKE mix. The total weight for the Duncan Hines mix was 19.4oz., but that included a caramel frosting pouch. So I’m guessing the mix might be around the 15.25oz. mix you used. Any thoughts?

    • Michael Wurm, Jr. at

      Pillsbury also has a cake mix – that’s what I used. I did see the cookie mix also.

      xo Michael

  • Tracy at

    I bought the Duncan Hines mix but will keep looking for the Pillsbury. Thank you!

    • Michael Wurm, Jr. at

      Tracy, I’m sure they are similar. I assume that will work just perfectly.

      xo Michael

  • Valli W at

    You really should put a warning at the top of this post that lets people know no matter how many are made there will not be any left the next morning. These were amazing. I have people asking me for the recipe just from the photo I posted. I’m not giving it out. You are my personal secret 😉

    • Michael Wurm, Jr. at

      Hahaha! I know this all too well as I feel victim to this myself. So happy you enjoyed the recipe.

      xo Michael

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