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Satisfy your pumpkin craving with only 3 ingredients. Make these super easy and delicious Pumpkin Cake Mix Cookies. They are effortless and so easy.

stack of pumpkin cookies
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I love making homemade cookies recipes. But sometimes I just don’t the time to make a complicated recipe. This easy pumpkin cake mix cookies recipe solved that. My kids can even help make it because all they need is 3 ingredients.

If you love these pumpkin cookies recipe, make sure you check out Easy Grinch Cake Mix Cookies or Cake Mix Chocolate Chips Cookies.

Why Make these Pumpkin Cookies:

These Pumpkin Spice Cake Mix Cookies are loaded with flavors. If you love pumpkin flavored treats, then you need to make this recipe. It is the perfect dessert to make for Halloween, Thanksgiving and More.

We love this pumpkin cookies recipes because it is budget friendly and I can use any flavored of box of cake mix. There is no need for eggs, flour or butter to make this recipe.

Make these for your next bake sale or for an easy weeknight dessert. They are always a family favorite.

Ingredients:

ingredients for recipe: cake mix, pumpkin, powdered sugar
  • Can of Pumpkin – Make sure you use the pure pumpkin and not the pumpkin pie filling.
  • Spice Cake Mix – I have made these before with a white cake mix and a yellow cake mix. They are good but the spice cake mix is so much better so use that if you can.
  • Powdered Sugar – This is optional but I think it gives a nice sweetness to the cookie so I think it’s worth it.

Scroll to the bottom of the post to see recipe card for the full list of ingredients, recipe and recipe notes.

Variations Ideas:

  • Cake Mix – We used spice cake mix but other ideas include: yellow cake mix and white cake mix. Any of these would be great.
  • Chocolate – Toss in a handful of semi-sweet chocolate chips to the cookie batter. The combination of pumpkin and chocolate is delicious.
  • Frosting – If you are feeling decadent, top the cookies with cream cheese frosting.  Buttercream icing is also yummy.
  • White Chocolate chips – Mix in 1-2 cups of white chocolate chips. The white chocolate chips combined with the pumpkin makes for a delicious flavor combination.
  • Pumpkin Pie Spice – To enhance the pumpkin flavor, add in a teaspoon of pumpkin pie spice. It is a delicious addition to these pumpkin cookies. You can also add in cinnamon or nutmeg for a hint of warm flavors.
  • Chopped Nuts – For added flavor and texture, feel free to add in chopped nuts. We recommend pecans, walnuts or slice almonds.

Step by Step Instructions:

  • Step 1 – Preheat the oven to 350 degrees.
  • Step 2 – In a large bowl, mix together the cake mix (unprepared) and the can of pumpkin puree. The batter will be thick but this is normal.
  • Step 3 – Use a cookie scoop to make the cookies. You should be able to scoop about 24 cookies. You can also scoop with a spoon.
  • Step 4 – Then roll each cookie into the powdered sugar and put on a cookie sheet or baking mat. Try to space the cookies about 2 inches apart.
  • Step 5 – Just bake for about 13 to 15 minutes.
  • Step 6 – Allow the cookies to cool for a few minutes before removing from the pan. Then let me finish cooling on a wire rack.

Expert Tips:

  • Mixing Ingredients – The batter will be thick so I recommend mixing the batter by hand instead of using a mixer.
  • Sticky Dough – If the batter is too sticky, refrigerate the dough for 20 minutes before scooping.
  • Cooling Cookies – Make sure to allow the cookies to cool slightly on the baking sheet before moving to the cooling rack. If you rush this step, the cookies may crumble.
  • Pumpkin Puree – Save money and make Pumpkin Puree. This is super easy and a great idea if you make a lot of pumpkin recipes.
  • Spray Cooking Scoop – If the batter is sticking to the cookie scoop, consider spraying the cookie scoop with nonstick spray first.
stack of pumpkin cookies

How to Make Cake Mix Cookies Soft:

Generally, cake mix cookies are very soft and moist. The secret is to not over cook them. Watch them closely as they bake to ensure that they don’t get overcooked.

Keep a piece of white bread in the container with the cookies to keep the cookies soft.

How to Freeze Pumpkin Cookies:

You have two options to free pumpkin cookies. You can either freeze the batter or you can freeze them after they are cooked.

  • How to Freeze Pumpkin Cookies Batter – We actually have a very good post on How to Freeze Cookies for Baking. It will teach you how to freeze the batter so you can quickly make homemade pumpkin cake mix cookies without all the work.
  • How to Freeze Cooked Pumpkin Cookies – Another great idea is to freeze the cooking after they are cooked. Simply place the cookies in a freezer bag and freeze. They will stay fresh for up to 3 months in the freezer.

    When you want a cookie, you can thaw it on the counter. You can microwave the cookie to give you that warm fresh baked cookie flavor.
stack of pumpkin cookies

How to Store:

Allow the cookies to cool until room temperature. Then keep the cookies inside an airtight container. This is optional but I like to use parchment paper to put in between the cookies to prevent sticking.

More Easy Pumpkin Desserts:

More Cake Mix Cookies:

If you make this pumpkin cookies with cake mix recipe, make sure to leave us a comment. We love hearing from you.

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Pumpkin Cake Mix Cookies

4.50 from 6 votes
Satisfy your pumpkin craving with only 3 ingredients. Make these super easy and delicious Pumpkin cake mix cookies. They are effortless!
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 24
Cuisine American
Course Dessert
Calories 108

Ingredients

  • 1 15 oz can of pumpkin
  • 1 box spice cake mix
  • ½ cup powdered sugar

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

Nutrition Facts

Calories 108kcal, Carbohydrates 20g, Protein 1g, Fat 3g, Saturated Fat 1g, Sodium 142mg, Potassium 134mg, Fiber 1g, Sugar 13g, Vitamin A 1509IU, Vitamin C 2mg, Calcium 24mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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