These 3-ingredient pumpkin cake mix cookies come together in just 20 minutes! Soft, fluffy, and simple to make, they’re the ideal fall treat for any dessert lover.
Love all things pumpkin, don’t miss my Pumpkin Chocolate Chip Bread!
Cake Mix Pumpkin Cookies
Our Pumpkin Cake Mix Cookie recipe is the ultimate shortcut for busy bakers and the perfect sweet treat for fall. It doesn’t get much better or more fool-proof than this 3 ingredient pumpkin cookies recipe – simply dump, mix, and drop dough balls and minutes later the batter is ready for baking!
Pumpkin flavored food is undeniably a fall favorite, and it’s no wonder why this orange fruit is so often baked into the best tasting treats. Pumpkin puree is not only a nutritious and healthy replacement for water, oil, and eggs, but it also combines so easily with a box mix to produce a perfect pumpkin cookie!
Pumpkin cookies made from cake mix are moist, pillowy and can be piled with frosting, sprinkled with spice, or made with mix-ins (pumpkin chocolate chip cookies are my favorite).
Is Pumpkin Puree Healthy
I love using pumpkin puree in my pumpkin cookie recipes, not only because it adds so much moisture and binds the ingredients together, but also because it is loaded with fiber, key vitamins and minerals, and bursting with health benefits.
Pumpkin is naturally vegan-friendly and a delicious option for those following a plant-based diet (or anyone craving the flavor of fall in the form of a baked good).
Get to know the power of pumpkin and see why it works in so many recipes. Check out my pumpkin chocolate chip bars, pumpkin chocolate chip bread, pumpkin dump cake, and pumpkin gooey butter cake for inspiration.
Ingredients Notes
- Super moist vanilla cake mix: For a slightly different flavor profile, you can use a spice cake mix (you will not need to add the pumpkin spice), white cake mix, or yellow cake mix if you prefer.
- Pumpkin pie spice: If you do not have pumpkin pie spice, you can make your own mix using cinnamon, ginger, nutmeg, and cloves.
- Pumpkin puree: Make sure you’re buying 100% canned pumpkin and not pumpkin pie filling. If you choose to use fresh pumpkin, make sure it’s cooked and use about 2 cups of it.
- Frosting (optional): Feel free to frost your cookies after baking the batter. Vanilla, buttercream, or cream cheese frosting would taste delicious.
See the recipe card for full information on ingredients and quantities.
How to Make Pumpkin Cake Mix Cookies
- Create The Cookie Dough: Whisk together the cake mix and pumpkin pie spice until fully combined and then mix in the pumpkin puree.
- Drop Dough Balls: Fold in the pecans (optional) and drop cookie dough balls on the pan, an inch apart.
- Bake: Bake at 350 degrees Fahrenheit for 11-13 minutes. Cool completely.
- Serve: Frost (optional) and serve. Enjoy!
How To Make Homemade Pumpkin Puree
When fresh pumpkins are in season, you can easily make your own pumpkin puree. Cut up one small sugar pumpkin, remove the seeds, and bake the pumpkin pieces at 375° F for one hour on a large baking pan covered with foil. Once soft, remove the pumpkin from the oven and allow the pieces to cool. Place the pumpkin in a food processor and purée until smooth.
Tips & Variations
- Prepare The Pan: I highly recommend using parchment paper to prevent the cookies from sticking to the pan. If you don’t have parchment paper you can use cooking spray instead.
- Make With Mix-Ins: Feel free to add more flavor and texture to these cookies. Mix in chopped walnuts or pecans, different kinds of chips (cinnamon chips, chocolate chips, white chocolate chips, or even butterscotch chips), dried fruit (raisins or dried cranberries would be great), or even toffee bits into the batter.
- Drop The Dough: 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.
- Flatten To Frost: These are lovely cookies because they become fluffy little balls in the oven. However, that makes them difficult to frost. If you want them to be easier to frost, flatten the cookie dough balls before cooking (I just press them down lightly with the bottom of a glass).
- 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 pumpkin cookies recipe! It doesn’t get any easier than that!
Serving Suggestions
When it comes to serving pumpkin cookies, there are so many ways to enjoy them. Serve the cookies fresh from the oven, frost them, or sprinkle the tops with powdered sugar. Personally, I love to savor the pumpkin flavor while sipping a pumpkin spice latte!
For a more creative treat, spread a layer of cream cheese frosting in the middle to make sandwich cookies. Or prepare a pumpkin pie dip and serve these cookies on the side for scooping.
Proper Storage
- To Store: The unfrosted cookies can be stored covered at room temperature for up to a week. Once frosted, they can be stored in the refrigerator in an airtight container for up to a week.
- To Freeze: Place a layer of parchment or wax paper between layers and freeze for up to 3 months. To thaw, remove from freezer about 2 hours before enjoying.
More Delicious PUmpkin Recipes
If you tried this Pumpkin Cake Mix Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Pumpkin Cake Mix Cookies
Ingredients
- 15.25 ounces box super moist vanilla cake mix
- 2 teaspoon pumpkin pie spice
- 15 ounces can pumpkin puree
- ¾ cup chopped pecans optional
- 16 ounces tub vanilla frosting optional
- Additional pumpkin pie spice optional garnish
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.15.25 ounces box super moist vanilla cake mix, 2 teaspoon pumpkin pie spice, 15 ounces can 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.¾ cup chopped pecans
- 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.16 ounces tub vanilla frosting
Jenn’s Notes
- 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.
- 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.
Love your pumpkin recipes. And I love a recipe that’s quick and semi homemade. And pumpkin is Good for you.
Unfortunately these had no flavor and had a doughy texture.
How many cookies does the recipe make?
Want to try this recipe. These cookies look delicious.
love them
very good and easy to make .My granddaughters love them and she makes them every time she stays the night thank you