This one bowl, 3 ingredients (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. These soft and fluffy cookies are a healthy vegan snack or delicious Fall dessert that goes from mixing bowl to oven in 10 minutes.
Shortcut Pumpkin Cake Mix Cookies
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!
Pumpkin-spiced 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. That’s why this recipe is a seasonal must-make, because using pumpkin puree as an ingredient is not only a nutritious and healthy replacement for water, oil, and eggs, but it also combines so easily with a box of cake mix to produce a perfect pumpkin cookie that is moist, pillowy, and can be piled with frosting.
I love using pumpkin puree in my recipes, not only because it adds so much moisture and binds the ingredients together, but also because it is loaded with fiber and key vitamins and minerals–it’s bursting with health benefits in every delicious bite. Not to mention, these super soft cookies are vegan-friendly if eaten without frosting and are a delicious option for anyone following a plant-based diet (or anyone just craving the flavor of fall in the form of a cookie).
Customize with your favorite cake mix flavor and add-ins for countless different “shortcut” cookie options.
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 / Shopping List
- 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!
Recommended Tools to Make this Recipe
- Cookie sheet
- Parchment paper
- Mixing bowl and tools
- Measuring tools
- 2 Tablespoon cookie scoop
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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.
Frequently Asked Questions
If you do not have pumpkin pie spice you can mix together 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of ginger, 1/2 teaspoon of nutmeg and 1/8 teaspoon of cloves.
I do not recommend using pumpkin pie filling instead of pumpkin puree. Pumpkin pie filling already has sugar and spices in it which makes it difficult to get the flavors you are looking for.
These Pumpkin Cake Mix Cookies freeze really well! After they’ve cooled completely, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze for up to 3 months. To thaw, remove from freezer about 2 hours before enjoying.
Pumpkin is a good source of fiber and is packed with vitamins and minerals. In addition to beta carotene, pumpkins offer vitamin C, vitamin E, iron, and folate, all of which strengthen your immune system. This recipe is an easy way to add more pumpkin to your diet.
Other Easy Pumpkin Recipes
More Favorites from Princess Pinky Girl
Pumpkin Cake Mix Cookies
Ingredients
- 15.25 oz 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 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.
- 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.
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.
not good! do not try!
Followed recipe used nuts, Butterscotch and chocolate chips- frosted and sprinkled with pumpkin spice. Took a bite and instantly tasted bland dough. Pure pumkin puree nutrilizes the sweetness of cake mix to the point where if it was not for the frosting the cookies would be too bland to eat. Added 3/4 C sugar to next batch that raised the bar to take like actual cookies.
super easy and delicious 😋 I added extra cinnamon and cloves!
That’s my favorite cookie ever me and mom made it together my brother Matt and new sister kerri love it.
That’s my favorite cookie ever
It’s wonderful my kids love it
Recipes very easy and most recipes use staples from your pantry. Great holiday ideas!!!
Can you use gluten free cake mix?
all recipes look good and easy to make if not easy I don’t try them, thanks for sharing
Do you have a recipe for a pumpkin cake. Used to have a simple one, but can’t find it anymore
I have a ton of pumpkin recipes!! Here is a pumpkin bread https://princesspinkygirl.com/pumpkin-bread-chocolate-chips/