Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, combine the spice cake mix, vegetable oil, and large eggs. Mix well until a thick and slightly sticky dough forms.

Refrigerate the dough for around 15-20 minutes to help maintain its shape while baking.

Prepare a small plate with fall-colored sprinkles for decorating the cookies.

After chilling, scoop out portions of dough using a medium cookie scoop and form them into balls.

Dip the top of each cookie ball in the sprinkles and place them on the lined baking sheet, spaced about 2 inches apart.

Bake for 9-11 minutes until the edges are golden brown and the centers appear slightly soft.

Remove from the oven and gently press a Mellowcreme Pumpkin candy into the center of each warm cookie if desired.

Arrange cookies on a festive platter and serve with warm beverages like chai tea or hot apple cider.