Easy Pumpkin Cookies With Cake Mix Recipe
You only need 3 ingredients to make your own soft and pillowy pumpkin cake mix cookies! These fluffy and flavorful pumpkin cookies with cake mix are the easiest fall treat and will be an instant (and delicious) hit!
It is officially pumpkin season and I can’t be more excited to share more pumpkin recipes with you! Recently I shared my addictive Cinnamon Pumpkin Swirl Bread and crowd-pleasing Pumpkin Cobbler recipes.
Now I want to switch gears slightly with some time-friendly pumpkin spice cake mix cookies. I had seen them somewhere and decided that I needed to try them myself because I was slightly skeptical that they would live up to the hype I was hearing.
Oh man, was I wrong. This recipe is SO good – and so easy to make!
I couldn’t resist trying them practically as soon as they came out of the oven, and the tender, moist texture mixed with the pumpkin spice flavor nearly made me lose all abandon and eat the entire batch right then and there.
But I forced myself to stop at one and wait until they cooled so I could add a cream cheese frosting. It was completely worth it!
I had my teenagers – the picky eaters that they are – test them too. Even the one who doesn’t like pumpkin flavor requested seconds!
But don’t just take our word on it…you’ve GOT to try these for yourself!!
Cake Mix Pumpkin Cookie Ingredients
All you need are 2 simple ingredients for these soft pumpkin cookies, but I like to add a third ingredient – pecans – to give them a little texture.
- Box of Cake Mix – I used vanilla flavor
- Pumpkin Puree (approximately 1-15oz can)
- Pecans, chopped
- Cinnamon (optional)
Cream Cheese Frosting Ingredients:
- Cream Cheese, softened
- Butter, softened
- Vanilla Extract
- Powdered Confectioner’s Sugar
Helpful Kitchen Tools
- Mixing Bowls – Large and Small
- Cookie sheet
- Silicone baking mats
- Cookie scoop
- Wire cooling rack
How To Make Pumpkin Cake Mix Cookies
These pumpkin spice cookies are so simple – they’ll make other cookie recipes look hard!
Prepare – Preheat oven to 350F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Mix the cookie dough – In a large bowl, beat together the cake mix and pumpkin puree until well combined (I like to use a hand mixer). Add in the pecans and beat until well distributed throughout the batter.
Bake – Use a medium cookie scoop to portion out the cookie batter at least 3″ apart on a prepared baking sheet. Bake in your preheated oven for 10-12 minutes until lightly golden and spread out.
Frost – Allow the cookies to cool completely on a wire rack before frosting. While you’re waiting, beat together the butter and cream cheese until completely combined. Add in the vanilla extract and powdered sugar, adjusting the amount of powdered sugar to your personal preference for flavor and texture.
Scoop the cream cheese frosting into a piping bag fit with a large star tip and swirl the frosting onto the cooled cake mix pumpkin cookies, starting in the center of the cookie and working your way outwards – flicking your wrist once you reach the end to stop the stream of frosting.
Your delicious cookies are now ready to enjoy!
Expert Tips For Pumpkin Cookies With Cake Mix
Starting with a cake mix makes cookie baking a breeze! It’s my go-to time-saving method when I need it! Use these tips for the no-fail cake mix cookies:
Forget about the ingredients listed on the cake mix box. You don’t need those eggs or oil or anything else! All you need is the cake mix itself, and your pumpkin puree. It works, I promise.
Don’t overmix the dough. The dough will be stickier than other cookie doughs, and that’s normal. Mix the dough until just combined, or the cookies will be dense and a little tough.
Wait until the cookies are completely cooled if you’re frosting them. If you try to rush it, your frosting will melt all over your cookies and make a huge mess.
Variations To Try
This pumpkin cookie recipe is amazing, just the way it is. However, if you want to change things up with this cake mix cookie recipe, here are some ideas!
Frosting – If you love that pumpkin spice flavor, try adding a teaspoon of pumpkin pie spice. Or you could add 1 cup of Cool Whip or homemade whipped cream to give it a lighter texture.
Toppings – A few chopped nuts or sprinkle of cinnamon would be clear options. Drizzle a little caramel sauce on top. Or add a few colorful and festive (fall, Halloween, or Thanksgiving-related) sprinkles!
Add-ins: If you use white cake mix (like I did), feel free to add in some cinnamon and nutmeg or pumpkin pie spice. Wouldn’t these cookies be incredible with a few caramel chips, cinnamon chips, or white chocolate chips mixed into the batter?
Cake Mix: I kept it simple by using white cake mix. But yellow cake mix would work well, and a box of spice cake mix would take this cookie recipe over the top!
Make it gluten-free – Simply replace the boxed cake mix with a gluten-free cake mix. Also, make sure that any add ins (especially chocolate chips) are gluten-free.
Make it dairy-free – You have a couple of options here. You could use dairy-free butter and cream cheese to make a dairy-free cream cheese frosting. Or you could leave the frosting off or swap out the frosting for a glaze made with powdered sugar, dairy-free milk of your choice, and a dash of cinnamon.
How to Store Pumpkin Cookies
Your pumpkin cake mix cookies can be stored (frosted or unfrosted) airtight at room temperature for up to 3 days or in the fridge for up to 5 days. If you store them in the fridge set them out on the counter for an hour or so before serving so they come up to room temp.
Can I Freeze Cake Mix Cookies?
Yes! Freezing these pumpkin cookies with cake mix is super easy. I recommend freezing them unfrosted, but it does work to freeze them after frosting, too. Store them in an airtight container or resealable freezer bag, and freeze them for up to 3 months.
Defrost your pumpkin cake mix cookies at room temperature before serving.
FAQs
No, canned pumpkin and pumpkin pie filling are not the same. Pie filling contains other ingredients and seasonings, so it won’t work in this recipe. Verify that you’re buying 100% pumpkin puree (canned pumpkin).
No. Even when you cook fresh pumpkin down, it has too much moisture (the amounts will vary based on several factors) for this recipe. Your cookies will end up soggy and lumpy. Using a can of pumpkin puree ensures consistency.
I hope you love my newest pumpkin recipes! Keep your eye out for more great recipes full of fall flavor coming out soon!
More Must-Try Pumpkin Treats
If you love these pumpkin cookies with cake mix, don’t leave without checking out these other reader-favorite pumpkin recipes too!
- Lattice Apple Peaches Pumpkin Pie
- Homemade Pumpkin Ice Cream
- Fluffy Homemade Pumpkin Pancakes
- Chocolate Pumpkin Cake Pops
- Homemade Pumpkin Cheesecake Swirl Brownies
- Pumpkin Chiffon Pie
- Crock Pot Pumpkin Butter
- Pumpkin Baked Oatmeal
Pin For Later
Pumpkin Cake Mix Cookies
You only need 3 ingredients to make your own soft and pillowy pumpkin cake mix cookies! These fluffy and flavorful pumpkin cookies with cake mix are the easiest fall treat and will be an instant (and delicious) hit!
Ingredients
- 1 box Vanilla Cake Mix
- 1 3/4 cups Pumpkin Puree (approximately 1-15oz can)
- 1/2 cup Pecans, chopped
- 1 tsp Cinnamon (optional)
Cream Cheese Frosting Ingredients
- 1/2 package (4oz) Cream Cheese, softened
- 1/4 cup Butter, softened
- 1 teaspoon Vanilla Extract
- 2-3 cups Powdered Confectioner’s Sugar
Instructions
- Preheat oven to 350F.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat together the cake mix and pumpkin puree until well combined. Add in the pecans and beat until well distributed throughout the batter.
- Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie batter at least 3″ apart on the prepared cookie sheets.
- Bake for 10-12 minutes until lightly golden and spread out.
- Allow the cookies to cool completely before frosting.
- For the cream cheese frosting, beat together the butter and cream cheese until completely combined.
- Add in the vanilla extract and powdered sugar, adjusting the amount of powdered sugar to your personal preference.
- Scoop the cream cheese frosting into a piping bag fit with a large star tip and swirl the frosting onto the cooled cookies, starting in the center of the cookie and working your way outwards – flicking your wrist once you reach the end to stop the stream of frosting.
