Pumpkin cookies made from cake mix require only two ingredients and about five minutes of prep. Combine a box of spice cake mix with a can of pure pumpkin puree in a single bowl, stir until combined, scoop onto a baking sheet, and bake. There’s no need for eggs, oil, or any special equipment left warming on the counter.
Baked this way, the cookies are soft and cakey, with a texture closer to a muffin top than to a crisp, thin cookie. They keep their shape while baking and puff up into small, rounded mounds rather than spreading flat, so each cookie comes out thick and tender.
If you like shortcuts that start with a cake mix, try other simple variations: three-ingredient cake mix cookies that use oil and eggs, a two-ingredient pumpkin cake baked in an 8×8 pan, or two-ingredient pumpkin rolls for an easy holiday-worthy dessert.
These cookies are ideal for busy autumn evenings when you want a warm, homemade treat without a lot of fuss. They bake quickly and require minimal effort, making them a great option when time is limited.
Why You’ll Love These Easy Pumpkin Cookies
- Two ingredients — a 15.25 oz box of spice cake mix and a 15 oz can of pure pumpkin puree.
- Quick prep — about five minutes to stir and scoop.
- Soft, cakey texture — more like a muffin top than a crunchy cookie.
- Potluck friendly — a standard batch yields about 24 cookies and they travel and store well.
Ingredients for Cake Mix Pumpkin Cookies
Below are the ingredient notes and simple substitution tips. For exact measurements and step-by-step instructions, see the printable recipe card near the end.
- Pumpkin puree — One 15-ounce can of 100% pure pumpkin. Do not use pumpkin pie filling, which is sweetened and spiced already and will change the texture and flavor.
- Spice cake mix — One 15.25-ounce box of spice cake mix. The mix provides the cinnamon, nutmeg, and other warm spices so you don’t need to add extra seasonings.
How to Make Pumpkin Cookies with Cake Mix
This section outlines the method with clear steps. The printable version at the end includes exact times and ingredient amounts for convenience.
Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large mixing bowl, combine the pumpkin puree and the dry cake mix. Stir until there are no streaks of dry mix remaining. At first the mixture looks stiff and crumbly, then it gathers into a thick, sticky batter that resembles cake batter more than traditional cookie dough.
Step 3: Use a spoon or cookie scoop to drop mounds of batter onto the parchment-lined baking sheets. The batter is too sticky to roll by hand, so scoop it directly onto the pan.
Step 4: Bake for 16 to 20 minutes, or until the centers are set and the tops are no longer glossy. Because these cookies don’t spread, don’t rely on browned edges; watch the tops instead.
Step 5: Allow the cookies to cool on the pan for about 10 minutes before transferring them to a wire rack to cool completely. Letting them rest on the hot sheet helps the bottoms firm up so they don’t fall apart when moved.
Serving Suggestions
These pumpkin cake mix cookies are delicious warm from the oven and remain soft the next day. They pair nicely with coffee or tea and make a simple addition to a fall dessert spread alongside other seasonal treats.
Storage
Store cooled cookies in an airtight container at room temperature for up to three days, or refrigerate for four to five days. Because the recipe uses a full can of pumpkin, the cookies retain moisture and stay soft even after a day or two.
Tips for the Best Pumpkin Cookies
- Double-check the can: Make sure you buy 100% pure pumpkin, not pumpkin pie filling.
- Use a scoop: A medium cookie scoop yields consistent-sized cookies and reduces sticky hands.
- Watch the tops: Because they don’t spread, judge doneness by the loss of shine on the tops and the firmness of the centers.
- Cool on the pan: Let cookies sit on the hot baking sheet for about 10 minutes before moving them to a rack to finish cooling.
Additions and Variations
- Chocolate chips — Fold in up to 1 cup of chocolate chips or mini chocolate chips.
- Nuts — Add chopped pecans or walnuts for crunch.
- Powdered sugar — Dust cooled cookies with confectioners’ sugar for a simple finish.
- Glaze or frosting — A light powdered sugar glaze or a smear of cream cheese frosting makes them more indulgent.
- Different cake mix — Substitute a white or yellow cake mix and add 1–2 teaspoons of pumpkin pie spice for a similar result when spice mix isn’t available.
Pumpkin Cookie Recipe FAQ
No. Pumpkin pie filling is pre-sweetened and spiced and has a different consistency, which alters both texture and flavor. Use a can labeled 100% pure pumpkin.
They’re intended to stay rounded and puffy. With no added butter or oil, the batter holds its shape and bakes into thick, cakey cookies rather than spreading thin like traditional cookies.
No. The pumpkin puree provides moisture and structure, so eggs and oil are not necessary for this recipe.
Recipe
Pumpkin Cookies with Cake Mix
Ingredients
- 1 (15 oz) can pumpkin puree (100% pure pumpkin)
- 1 (15.25 oz) box spice cake mix
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, stir the pumpkin puree and spice cake mix together until no streaks of dry mix remain. The mixture will be thick and sticky.
- Using a spoon or a medium cookie scoop, drop mounds of dough onto the prepared sheets.
- Bake 16–20 minutes, or until the centers are set and the tops are no longer glossy.
- Let cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
Be sure to use 100% pure pumpkin, not pumpkin pie filling.
The dough is too sticky to roll, so scoop it directly onto the pan.
These cookies do not spread; remove them from the oven when the tops are no longer glossy.
Mix-ins: fold in up to 1 cup of chocolate chips or chopped nuts if desired.
Storage: store in an airtight container at room temperature for up to 3 days.
Nutrition
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