Easy Pumpkin Cookies With Cake Mix

Pumpkin cookies are one of my favorite desserts to make when I want something homemade without measuring a long list of ingredients. All you need is a box of spice cake mix and a can of pumpkin puree to make soft, cake-like cookies. Of course you can add cream cheese frosting if you want to dress them up.

Every fall, I always want to bake something with pumpkin. However, I don’t always have the time to make cookies from scratch. That’s when I pull out this recipe.

The batter takes just a few minutes to mix, and there is no butter to soften or dough to chill. You can scoop the cookies onto a baking sheet as soon as the oven is hot. They’re an easy choice for an after-school treat, a fall gathering, or a last-minute dessert.

These are soft, cake-like pumpkin cookies, rather than hard, crisp cookies. They stay thick as they bake and have a tender texture that goes especially well with cream cheese frosting. I often leave some plain and frost the rest so everyone can choose their favorite.

The basic recipe calls for only two ingredients: spice cake mix and canned pumpkin puree. If you add store-bought cream cheese frosting, you can make the finished cookies with just three.

Ingredients You Need

Spice Cake Mix

Use one standard box of spice cake mix. The warm spices are already blended into the mix, so you don’t need to measure cinnamon, nutmeg, or cloves separately.

Check the box size before you begin. Cake mix sizes can vary by brand, which may make the batter a little thicker or thinner. The dough should be thick and sticky enough to hold its shape when you scoop it onto the baking sheet.

Pumpkin Puree

You’ll need one 15-ounce can of pure pumpkin puree. Check the label carefully because pumpkin pie filling is different. Pie filling already contains sugar and spices, and it won’t give you the same results in this recipe.

If you have pumpkin from your garden, you can use homemade pumpkin puree. If it looks watery, drain it first so the cookie batter doesn’t become too loose.

Cream Cheese Frosting, If Desired

A container of prepared cream cheese frosting makes these cookies feel a little more special without adding much work. You can spread it on with a knife or add a small swirl to each cookie.

Wait until the cookies are completely cool before frosting them. Even slightly warm cookies can cause the frosting to melt and slide off.

What If You Can’t Find Spice Cake Mix?

Spice cake mix isn’t always easy to find, but you can still make these easy pumpkin cookies. Use a box of yellow cake mix and whisk 2 teaspoons of pumpkin pie spice into the dry mix before adding the pumpkin puree.

I like this option because it gives you the same simple method using ingredients you may already have in the pantry. Make sure you mix the spice into the dry cake mix first so it gets distributed throughout the batter.

The yellow cake mix version may taste a little different depending on the brand, but you’ll still get soft pumpkin cookies with plenty of fall flavor.

How To Make Easy Pumpkin Cookies

Start by preheating the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. These cookies have a sticky batter, so lining the pan makes cleanup much easier.

Pour the dry cake mix into a mixing bowl. Add the entire can of pumpkin puree and stir until you no longer see dry patches of cake mix. You can use a sturdy spoon or a hand mixer on low speed. The mixture will look much thicker and stickier than a traditional cookie dough. That’s exactly what you want.

Use a tablespoon or cookie scoop to drop mounds of batter onto the prepared baking sheet. Leave about an inch between them. The cookies don’t spread very much, so the shape you give them now will be close to their shape when they finish baking.

Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Let the cookies rest on the baking sheet for about 5 minutes before moving them to a wire rack. Once they have cooled completely, add the cream cheese frosting if you’re using it.

Tips For The Best Pumpkin Cookies

Use a Cookie Scoop for Even Portions

A cookie scoop helps keep the cookies about the same size, which means they’ll bake at the same rate. It also makes quick work of portioning the sticky batter. If you don’t have one, use two spoons to drop the batter onto the baking sheet.

Try to keep each scoop fairly similar in size. If some cookies are much larger than others, check the smaller ones first and give the larger ones more time if needed.

Shape the Tops Before Baking

Because these cookies don’t spread much, any tall peaks in the batter may remain after baking. For rounder cookies, lightly smooth the tops with the back of a damp spoon before putting them in the oven.

The original recipe also includes an optional method of gently pressing the cookies with the bottom of a greased glass after they have baked for 5 minutes. If you use that method, work carefully with the hot baking sheet. I usually find it easier to shape the batter before it goes into the oven.

Check for Doneness in the Center

The outside of a pumpkin cookie may look done while the middle still needs another minute or two. Insert a toothpick into the center of one of the larger cookies. When it comes out clean, remove the pan from the oven.

Letting the cookies sit on the hot pan for 5 minutes helps them firm up enough to move without breaking. Then transfer them to a wire rack so they can finish cooling.

Ways To Serve Them

I love these easy pumpkin cookies with a cup of coffee or hot apple cider. They’re good plain, but the cream cheese frosting adds a sweet, tangy finish that pairs well with the pumpkin and spice.

You can also set out both frosted and unfrosted cookies on a dessert tray. If you’re taking them to a party, chill the frosted cookies first so the topping is firmer when you pack them. Place parchment paper between layers to help keep them neat.

Since this recipe makes about three dozen cookies, it’s also handy when you need a treat to share. You can make them a day ahead and keep them chilled until it’s time to serve.

How To Store and Freeze Pumpkin Cookies

Keep cookies with cream cheese frosting in an airtight container in the refrigerator. Separate layers with parchment paper so the frosting doesn’t stick to the cookies above it. I like to let one sit out for a few minutes before eating it, although they’re also good straight from the fridge.

For longer storage, freeze the cookies without frosting. Arrange the cooled cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container or bag, with parchment between layers if needed. Thaw them in the refrigerator and frost them after they’ve thawed.

Freezing some of the batch is useful when you want a quick dessert later. Of course, whenever I make these, the extra cookies tend to disappear well before I planned to use them!

Enjoy! Mary

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