Easy Pumpkin Cookies With Cake Mix and just three ingredients. Soft, fluffy, and full of fall flavor for a quick and simple treat.
Pumpkin Cookies with Cake Mix are one of the easiest fall desserts you can make. With just a handful of ingredients, these soft and fluffy cookies come together in minutes and are packed with pumpkin flavor.
It’s perfect for bake sales, holiday parties, or a cozy treat at home. This recipe is a quick way to enjoy all the warm flavors of the season without the hassle.
If you love Pumpkin Dessert Recipes, you are going to go crazy over this cookie recipe. I look forward to pumpkin season and make these cookies year after year.
Table of contents
Why We Love This Recipe
- Quick & Easy – Only a few ingredients and minimal prep time.
- Soft & Fluffy – The cake mix gives the cookies a light, airy texture.
- Full of Fall Flavor – Pumpkin spice and cake mix make the perfect seasonal treat.
- Family Friendly – Kids and adults love these cookies, and they’re great for parties or gifting.
- Versatile – Add chocolate chips, nuts, or cream cheese frosting to make this pumpkin cookie recipe your own.
Ingredients
- Pumpkin Puree – Be sure to use 100% pumpkin puree, not pumpkin pie filling which already has added sugar and spices.
- Spice Cake Mix – Any brand of boxed spice cake mix will work for this recipe. You can also use yellow cake mix.
- Powdered Sugar – Sift it first to remove lumps for a smooth finish.
Get the complete list of ingredients at the bottom of the page.
Step By Step Instructions
- Step 1 – Preheat Oven – First, preheat the oven to 350 degrees.
Step 2. Get out a large mixing bowl and add the cake mix (unprepared) and the canned pumpkin.
Step 3. Combine the ingredients in a large bowl until the can of pumpkin puree is well combined with the other ingredients.
Step 4. The batter will be thick but this is normal.
Step 5. Next, scoop the dough into balls using a cookie scoop. Then roll into powdered sugar. –
Step 6. Place the cookies on a baking sheet 2 inches apart.
Step 7. Finally, bake the cookies. Then let them cool slightly on the baking sheet before moving to a wire rack to cool. Don’t rush this step because it can make the cookies crumble if you move them too soon.
Expert Tips
- Chill the Batter – If the dough feels too sticky to scoop, place it in the refrigerator for about 30 minutes. This makes it much easier to roll into balls.
- Use a Cookie Scoop – A cookie scoop helps keep all the cookies the same size, and makes the process much faster instead of using a spoon.
- Cooling Rack – Transfer the cookies to a wire cooling rack after baking. This prevents soggy bottoms and helps them cool evenly. A cooling rack is a great investment since you’ll use it for so many recipes.
- Homemade Pumpkin Puree – If you bake often with pumpkin, consider making your own puree. It’s simple, budget-friendly, and adds fresh pumpkin flavor.
- Let the Cookies Set – Don’t move the cookies from the baking sheet right away. Allow the pumpkin spice cake mix cookies to rest for a few minutes so they firm up before transferring to a rack.
Variations
- Cream Cheese Frosting – Spread a layer of Homemade Cream Cheese Frosting Recipe on top for an extra indulgent treat.
- Chocolate Chips – Stir in semi-sweet chocolate chips, milk, or white chocolate chips for a delicious pumpkin-and-chocolate combo.
- Nuts – Add chopped walnuts or pecans for a crunchy texture that pairs perfectly with pumpkin.
- Glaze Drizzle – Mix powdered sugar with a little milk and drizzle over cooled cookies for a simple sweet glaze.
- Spice it Up – Add extra cinnamon, nutmeg, or pumpkin pie spice if you love bold fall flavors.
- Mini Cookies – Use a smaller scoop to make bite-sized cookies—perfect for parties or snacking.
Storage
Room Temperature – Store cooled cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.
Refrigerator – Keep in the fridge for up to 1 week. This helps them stay soft and fresh longer.
Freezer – Freeze baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Unbaked Dough – You can also freeze the cookie dough. Scoop into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen. Just add 1-2 minutes to the baking time.
More Pumpkin Desserts
- Easy Pumpkin Chocolate Chocolate Chip Bars
- Pumpkin Pie Cookies Recipe
- Pumpkin Sugar Cookies
- Pumpkin Snickerdoodles
- Pumpkin No Bake Cookies
- Pumpkin Ice Cream Recipe
More Cake Mix Cookies
- Cream Cheese Cake Mix Cookie
- Chocolate Chip cake Mix Cookies
- Funfetti Cake Mix Cookies
- Red Velvet Cookies Recipe
- Valentine’s Cake Mix Cookies
Make this wonderful recipe for Pumpkin Cake Mix Cookies for a super easy treat. I can’t wait to hear what you think. Leave a comment please!
Pumpkin Cookies with Cake Mix
Ingredients
Instructions
- Preheat oven to 350
- In a medium size bowl mix together the cake mix (unprepared) and the can of pumpkin. Batter will be thick.
- Use a cookie scoop to scoop the cookie dough. Roll into the powdered sugar and then place on a cookie sheet 2 inches apart. if the batter is too sticky, refrigerate for 30 minutes before scooping.
- Bake for 13-15 minutes. Allow to cool slightly on the sheet before moving to a cooling rack.
- Makes 24 cookies
