Name: Pumpkin Cake Mix Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 15.25 ounce box super moist vanilla cake mix; 2 tsp pumpkin pie spice; 15 ounce can pumpkin puree; ¾ cup chopped pecans (optional); 16 ounce tub vanilla frosting (optional); Additional pumpkin pie spice (additional garnish, optional)

This one bowl, 3 ingredient (plus optional) recipe creates the perfect Pumpkin Cake Mix Cookies that are so quick and easy to make because of its cake mix shortcut. It's a healthy vegan snack or delicious dessert that goes from mixing bowl to oven in 10 minutes.

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Table of Contents

Why We Love This Pumpkin Cake Mix Cookies Recipe
Ingredients
SUbstitutions and Additions
How to Make Pumpkin Cake Mix Cookies Recipe
TIps
Storage Tips
Pumpkin Cake Mix Cookies Recipe

These Pumpkin Cake Mix Cookies couldn’t be any more fool-proof–simply dump the dry mix, canned pumpkin puree, and pumpkin pie spice into a bowl, mix them together, and mere minutes later your dough is ready for baking! They are a quick and easy fall dessert that you’ll make year after year!

Why We Love This Pumpkin Cake Mix Cookies Recipe

Quick and easy to make with a cake mix shortcut.
Only uses 3 ingredients (plus a few optional).
Deliciously moist, soft, and fluffy cookies featuring flavors of fall.
Healthy, vegan-friendly, and ideal for anyone following a plant-based diet.
Perfect dessert for Halloween, Thanksgiving or any other seasonal gathering!

Ingredients

Super moist vanilla cake mix: You can use a spice cake mix (take out the pumpkin pie spice), white cake mix, or yellow cake mix instead.
Pumpkin pie spice
Can pumpkin puree: If you decide to use fresh pumpkin, make sure it’s cooked and use about 2 cups of it.
Chopped pecans, optional
Vanilla frosting, optional

SUbstitutions and Additions

Add-Ins: There are so many wonderful things you can add into this cookie to give it a different flavor and texture.
- Nuts: Walnuts or pecans would both taste delicious.
- Different kinds of chips: Cinnamon chips, chocolate chips, white chocolate chips, or even butterscotch chips would give great flavor.
- Dried Fruit: Raisins or dried cranberries would be great.
Frosting Flavor: Buttercream or cream cheese frosting would taste delicious.
Skip The Pumpkin Pie Spice: If you use a box of Super Moist Spice cake mix instead of vanilla, you can make this a 2-ingredient recipe! It doesn’t get any easier than that!

How to Make Pumpkin Cake Mix Cookies Recipe

This one bowl, 3 ingredient (plus some optional) recipe creates the perfect Pumpkin Cake Mix Cookies that are so quick and easy to make because of its cake mix shortcut. It’s a healthy vegan snack or delicious dessert that simply goes from mixing bowl to oven in 10 minutes.

Whisk together the cake mix and pumpkin pie spice.
Mix in the pumpkin puree.
Fold in the chopped pecans if desired.
Drop scoops of cookie dough onto the parchment-lined sheet pan. Be sure to leave about an inch between each cookie dough ball.
PRO-TIP: I highly recommend using parchment paper to keep the cookies from sticking. If you don’t have parchment paper you can use cooking spray instead.
PRO-TIP: If you don’t have a cookie scoop you can use a large tablespoon and drop heaping spoonfuls onto the cookie sheet. The cookies will probably not be as uniform in size though.
Bake in the oven at 350 degrees Fahrenheit for 11-13 minutes or until a toothpick comes out clean.
Let cookies cool completely before frosting them (optional).
Pro-Tip: Once baked, let the cookies sit on the tray for 5-7 minutes before removing them to a cooling rack–they need some time to firm up.
Plate, serve, and enjoy!

TIps

Pumpkin cookies are best stored lightly covered at room temperature. If stored in an air-tight container, they get sticky on the outside.
The batter for this recipe is super-soft and tends to puff up a bit rather than flatten during baking. This makes them difficult to frost. If you want them to be easier to frost, you can flatten the cookie dough balls before cooking by gently pressing the batter down with your fingers.

Storage Tips

To Store: If you don’t frost these cookies, you can lightly cover and store them at room temperature for up to a week. Once frosted, store them in the refrigerator in an airtight container for up to a week.
To Freeze: Put a layer of parchment or wax paper between layers and freeze for up to 3 months.

5 from 1 vote

Pumpkin Cake Mix Cookies

Author — Jennifer

Serves —

Print Rate PinSave

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

▢ 15.25 ounce box super moist vanilla cake mix
▢ 2 tsp pumpkin pie spice
▢ 15 ounce can pumpkin puree
▢ ¾ cup chopped pecans optional
▢ 16 ounce tub vanilla frosting optional
▢ Additional pumpkin pie spice additional garnish, optional

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
In a medium bowl, whisk together the super moist vanilla cake mix and pumpkin pie spice until fully combined and then mix in the pumpkin puree.
Fold in the chopped pecans, optional, and then use a 2 Tablespoon cookie scoop to drop dough on the sheet pan. Be sure to leave about an inch between each cookie dough ball.
Bake in the oven for 11-13 minutes or until a toothpick comes out clean and then let cool completely.
Frost with vanilla frosting, optional and serve.

Notes

Storage:

To Store: If you don’t frost these cookies, you can lightly cover and store them at room temperature for up to a week. Once frosted, store them in the refrigerator in an airtight container for up to a week.
To Freeze: Put a layer of parchment or wax paper between layers and freeze for up to 3 month.

Tips:

Pumpkin cookies are best stored lightly covered at room temperature. If stored in an air-tight container, they get sticky on the outside.
I highly recommend using parchment paper to keep the cookies from sticking. If you don’t have parchment paper you can use cooking spray instead.
If you don’t have a cookie scoop you can use a large tablespoon and drop heaping spoonfuls onto the cookie sheet. The cookies will probably not be as uniform in size though.
The batter for this recipe is super-soft and tends to puff up a bit rather than flatten during baking. This makes them difficult to frost. If you want them to be easier to frost, you can flatten the cookie dough balls before cooking by gently pressing the batter down with your fingers.
Once baked, let the cookies sit on the tray for 5-7 minutes before removing them to a cooling rack–they need some time to firm up.