Cream the unsalted butter 🧈 until smooth and free of lumps.
Next, sift the pumpkin pancake mix in batches and add it to the mixture, then stir until well combined.
(Make sure to sift it, otherwise, you might end up with flour lumps!)
As you mix, it will become a bit harder to stir. If you don't mind, moms can wear gloves and mix it by hand.
Once done, place a sheet of plastic wrap on the countertop, then transfer the mixed dough onto the wrap. Shape it into a log. (This makes it easier to cut into cookie shapes later.)
After shaping, wrap it in plastic wrap and refrigerate for about 30 minutes.
While the dough is chilling, preheat the oven to around 170°C (340°F) for 5 minutes.
After 30 minutes, take it out and slice it into the desired cookie shapes, then place them on a baking tray lined with parchment paper.
Bake in the oven for about 20 minutes.
(Different ovens may vary in baking time.)
Once baked, let them cool, then transfer to a jar and enjoy! 😆
