These pumpkin cookies come together in minutes thanks to the use of cake mix, saving you time without sacrificing flavor. The texture is delightfully soft, almost like a cake-cookie hybrid, and the pumpkin adds moisture and a warm seasonal flavor. They’re perfect for fall gatherings, after-school snacks, or simply enjoying with a hot cup of coffee or tea. You’ll also love how customizable they are with mix-ins like chocolate chips, nuts, or a cream cheese glaze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Spice cake mix
Canned pumpkin puree
Optional: vanilla extract
Optional: chocolate chips or chopped nuts
Optional: cinnamon or pumpkin pie spice for extra flavor
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the spice cake mix and canned pumpkin puree. Stir until well combined.
For added flavor, mix in a splash of vanilla extract or extra spices. Stir in chocolate chips or nuts if using.
Use a cookie scoop or spoon to drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until the edges are set and the tops are slightly firm.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 24 cookies. Prep time: 5 minutes Cook time: 12–15 minutes Total time: 20 minutes
Variations
Use a yellow or white cake mix if you don’t have spice cake; just add a teaspoon of cinnamon and nutmeg.
Add white chocolate chips or butterscotch chips for a sweeter twist.
Drizzle with a simple cream cheese glaze for extra richness.
Mix in chopped pecans or walnuts for added texture.
Add dried cranberries for a tart contrast to the sweet pumpkin flavor.
Storage/Reheating
Store cooled pumpkin cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, microwave a cookie for 10–15 seconds or let it come to room temperature.
FAQs
How do I know when the cookies are done baking?
The edges should be set and the tops slightly firm. They won’t brown much, so keep an eye on the texture.
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s pureed and not too watery. Avoid pumpkin pie filling as it contains added sugars and spices.
What if I don’t have spice cake mix?
You can use a yellow or white cake mix and add your own pumpkin spice or cinnamon, nutmeg, and cloves.
Can I add frosting to these cookies?
Absolutely. A simple cream cheese frosting or glaze pairs wonderfully with the pumpkin flavor.
Are these cookies soft or crispy?
They are soft and cake-like, not crispy.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
Do I need to chill the dough?
No, chilling is not necessary, but you can if you want slightly puffier cookies.
Can I double the recipe?
Yes, this recipe doubles easily to make more cookies for a crowd or freezing.
What kind of pumpkin should I use?
Use plain canned pumpkin puree, not pumpkin pie filling.
Can I make these cookies vegan?
Yes, if your cake mix is vegan-friendly and you skip any dairy-based add-ins, the basic recipe is naturally egg-free and dairy-free.
Conclusion
Pumpkin cookies with cake mix are a delicious and effortless way to enjoy the cozy flavors of fall. With just a few ingredients and endless ways to customize, they’re a great go-to recipe for busy days, holiday gatherings, or spontaneous baking sessions. Try them once, and they’re sure to become a seasonal favorite.
Pumpkin Cookies with Cake Mix are soft, fluffy cookies made with just a few ingredients, combining the cozy flavors of pumpkin spice in an easy, mess-free recipe. Perfect for fall baking or quick sweet treats.
Ingredients
1 box spice cake mix (15.25 oz)
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
Optional: 1/2–1 cup chocolate chips, white chocolate chips, chopped nuts, or raisins
Optional: 1/2 teaspoon pumpkin pie spice or cinnamon
Optional: cream cheese frosting or glaze for topping
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, mix together the cake mix and pumpkin puree until well combined into a thick batter.
Fold in any optional mix-ins like chocolate chips or nuts.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until set and a toothpick inserted in the center comes out clean.
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Once cooled, optionally top with glaze or cream cheese frosting.
Notes
Use yellow or white cake mix with added spices if spice cake mix isn’t available.Cookies are naturally soft and cake-like in texture.Use homemade pumpkin puree if well-drained and not watery.For flatter cookies, press dough slightly before baking.Freeze baked cookies or dough balls for longer storage.
