These Cake Mix Pumpkin Spice Cookies are one of my favorites. They are soft, chewy, and packed with cozy flavor. Whether you’re baking for a fall gathering, a last-minute treat, or just craving something pumpkin-y with your coffee, these cookies come together in minutes and taste like autumn in every bite.
If you are a fan of delicious fall flavors, try my Pumpkin Spice Air Fried Apples and Pumpkin Donuts.
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Why this Pumpkin Cake Mix Cookies Recipe is a Keeper
This recipe is perfect for fall. I love pumpkin recipe for cookies because it’s super quick and they only require 3 ingredients
- Extreme Ease (2-4 Ingredients): The recipe is often just a box of spice cake mix and a can of pumpkin puree, making it one of the simplest cookies to make. The cake mix provides the flour, sugar, leavening, and all the “spice.”
- Quick to Bake: With minimal ingredients and no chilling required for the dough, you can have a batch of cookies ready in under 30 minutes.
- Soft, Cakey Texture: The high moisture content from the pumpkin gives the cookies a wonderfully soft, moist, and fluffy, almost cake-like texture.
- Perfect Seasonal Flavor: It delivers the quintessential taste of fall with pumpkin and all the warming spices with zero fuss.
Do I Add the Other Ingredients Listed on the Back of the Cake Mix Box (Oil, Eggs, Water)?
No. The beauty of this recipe is that the pumpkin puree replaces all of the typical cake ingredients. But you still get a moist and delicious cookie.
Pro Tip for Cake Mix Cookies
Cake mix cookies tend to be softer and more delicate because of the mix’s higher sugar and leavening content. A quick chill firms up the dough, prevents excessive spreading, and gives you thicker, chewier cookies with crisp edges.
Ingredient Notes for Pumpkin Cookies
You only need a few easy-to-find ingredients, many of which you probably have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Boxed Cake Mix: Use a spice cake mix to make these delicious pumpkin spice cookies.
- Pumpkin Puree: You need 100% pure pumpkin to make pumpkin spice fall treats, not pumpkin pie filling.
- Cream Cheese: You will need a brick of cream cheese to make the frosting to top these chewy cookies.
Recipe Variations for Cake Mix Pumpkin Cookies
Customize these easy pumpkin cookies by experimenting. Take it to the next level by using different ingredients and trying different flavors.
- Cake Mix: Use yellow cake mix or white cake mix. You must add 1 to 2 teaspoons of pumpkin pie spice (or cinnamon, nutmeg, ginger, clove) to the batter to replicate the “spice” flavor.
- Mix-Ins: Add chocolate chips to turn them into easy pumpkin chocolate chip cookies. You can also try craisins/dried cranberries, raisins, or other chopped nuts. Stir in your favorite mix-in after combining the dough ingredients.
- Puree: If you can’t find pumpkin, you can substitute other purees like mashed sweet potato or butternut squash puree. Be sure to use pure puree and not canned pumpkin pie filling (which is already seasoned and sweetened).
- Topping: Cream cheese frosting is the most popular topping, or a simple powdered sugar glaze (powdered sugar, milk, and vanilla). Dust with cinnamon-sugar before baking for a crispy top crust without frosting.
Special Equipment Needed
While this recipe uses everyday kitchen tools, a few special items make it even easier.
- Cookie Scoop: Use a 1.5 Tablespoon cookie scoop to evenly sized dough balls.
- Parchment Paper or Silicone Baking Mat: Lining with parchment paper or a silicone mat makes it so you don’t have to grease the pan. It also makes for easier clean up.
How to Make Pumpkin Cookies Using Spice Cake Mix
This recipe comes together in just 5 quick and easy steps. This easy recipe is so good, I make this whenever I have an extra cake mix and canned pumpkin puree.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Cookie Sheets: Preheat the oven to 350 degrees and lay parchment paper down on two baking sheets.
- Make the Cookie Dough: In a large bowl, mix together the pumpkin puree and box of cake mix. When completely blended, fold in the chopped pecans until evenly distributed.
- Scoop and Bake: Scoop out the batter onto the prepared baking sheets. Make sure the scoops are about 1.5 Tablespoons, and are 3 inches away from each other. Bake until lightly golden.
- Make the Frosting: In a large mixing bowl, mix the butter and cream cheese until fully combined. Then, mix in the vanilla and powdered sugar. This is when you can fold in the whipped cream if you decide to use it.
- Frost the Cookies: Place the frosting in a piping bag with fitted with a star tip. Pipe the frosting on top of the cookies after they have completely cooled.
Prep Ahead Suggestions
Preparing steps to this easy pumpkin spice cookie recipe ahead of time can be the best way to go to be able to make it and enjoy it whenever.
- Make and Bake Ahead: Since these cookies are so moist, they hold up very well when baked. Store them for up to a week (see “Store” section below).
- Chill the Dough (Optional): If the dough feels too sticky or wet to easily scoop, chilling it for 30 minutes can make it slightly firmer and easier to handle.
Alternate Cooking Methods for this Pumpkin Recipe
Take this recipe one step further and make the pumpkin and spice cake mix cookies into cupcakes or whoopie pies.
- Muffins/Cupcakes: The dough is essentially a very thick batter. Scoop it into lined muffin tins and bake at the same temperature for quick pumpkin spice muffins.
- Whoopie Pies: Bake slightly larger cookies and sandwich them with cream cheese frosting to make soft, pumpkin whoopie pies.
Store and Use Leftover Cookie Cake Mix Recipe
- Store: Store unfrosted cookies in an airtight container at room temperature for 3 to 4 days.
- Frosted Cookies: Store in an airtight container in the refrigerator for up to 1 week (due to the cream cheese frosting).
- Leftovers: Crumble and use as a topping for vanilla or coffee ice cream.
Questions About Easy Pumpkin Spice Cake Mix Cookies
Add more moisture or fat. Some recipes add 1 egg or 1/3 cup oil. Adding an egg or oil results in a slightly chewier, less cakey cookie.
Sure! As long as your homemade recipe is 100% pumpkin, and doesn’t include any other added ingredients.
Nope! Pumpkin pie mix will bake through on it’s own without flattening.
Tips for Making Pumpkin Cookies with Cake Mix
- Use Pure Pumpkin Puree: Always use canned pumpkin puree (sometimes labeled “100% pure pumpkin”) and not pumpkin pie filling, which is already sweetened, spiced, and contains extra ingredients.
- Do Not Overmix: Stir the cake mix and pumpkin just until they are combined. Overmixing can develop the gluten in the cake mix and lead to tougher, less tender cookies.
- Cookies Won’t Spread Much: Because this pumpkin cookies made with spice cake mix dough is very thick and wet, the cookies will not spread like a traditional cookie. Whatever shape you drop them in (or flatten them to) is the shape they will mostly keep.
- Bake Until Edges are Set: Bake until the edges are just firm and slightly golden, but the centers still look soft and slightly puffy. Do not overbake, or they will dry out.
- Serve this Recipe With: Serve with Pumpkin Milkshake, Crock Pot Apple Crisp or Homemade Snickers Bar.
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Cake Mix Pumpkin Spice Cookies
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Ingredients
Cookies
- 1 box Spice cake mix
- 1 ¾ cups Pumpkin puree
- ½ cup Pecans, chopped
Cream Cheese Frosting
- 4 ounces Cream cheese, softened
- ¼ cup Butter, softened
- 1 teaspoon Vanilla extract
- 2-3 cups Powdered confectioner's sugar
- 1 cup Cool whip, optional
Instructions
- Preheat your oven to 350℉. Prepare two baking sheets by lining them with either parchment paper or silicone baking mats. Set them aside.
- In a large mixing bowl, vigorously blend the cake mix and pumpkin puree until fully incorporated. Incorporate the pecans into the mixture, ensuring they are evenly distributed throughout.
- Portion out the cookie batter onto the prepared cookie sheets using a 1 and ½ Tablespoon scoop, ensuring that there is a minimum distance of 3 inches between each portion.
- Cook for a duration of 10 to 12 minutes until a light golden color is achieved.
- Wait until the cookies are completely cooled before adding frosting.
- Mix the butter and cream cheese together until they are fully blended to make the cream cheese frosting.
- Mix in the vanilla extract and powdered sugar, modifying the quantity of powdered sugar to suit your taste.
- If you decide to use it, gently incorporate the cool whip into the mixture.
- Transfer the cream cheese frosting into a piping bag equipped with a large star tip and gently twirl the frosting onto the chilled cookies, beginning from the middle and extending towards the edges – gracefully flick your wrist to halt the flow of frosting once you reach the outermost part.
Christina’s Notes
- Different Nuts: Experiment with other nuts like walnuts or almonds for a different flavor profile.
- Raisins: If you’re a fan of dried fruit, try adding raisins to the batter for a touch of sweetness and chewiness.
- Cookie Cutter: Use fall-themed cookie cutters, such as leaves or pumpkins, to create fun shapes for special occasions.
- Sprinkles: Add a playful touch to your pumpkin cake cookies by incorporating colorful sprinkles into your frosting.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.