These ultra fluffy three-ingredient Cake Mix Pumpkin Cookies only require a box of cake mix, a can of pumpkin, optional mix-ins or toppings, and 5 minutes of prep!
Why you’ll love these
- Easy and Kid-Friendly. The base of the cookies: canned pumpkin and cake mix. Doesn’t get easier than that!
- Festive. These cookies are perfect for after school snacks, Halloween parties, and Thanksgiving gatherings.
- Customizable. Mix in chocolate chips, top with a crumb topping, roll in cinnamon sugar, or frost with a cinnamon cream cheese frosting!
Ingredient notes
- Cake Mix – use 1 (15.25 oz) box (which is typically Duncan Hines). You can use spice cake mix or yellow cake mix depending on how spiced you like your cookies.
- Pumpkin – use 1 (15 oz) can pure pumpkin puree. Not pumpkin pie filling; it contains additional spices and sugar.
- Optional: Salt and Pumpkin Spice – for additional flavor! I like 1 teaspoon pumpkin spice with a box of spice mix for even more spiced flavor. If using yellow cake mix, add 1 tablespoon pumpkin spice.
Variations
Chocolate Chip Pumpkin Cake Cookies
- Into the batter, stir in 1 cup baking chips: chocolate chips (semi-sweet, milk, dark, white), cinnamon chips, pumpkin spice chips, etc. You could even do 1/2 cup chips and 1/2 cup chopped pecans.
Pumpkin Crumb Cake Cookies
- Make cookie dough as directed, then press about 1 tablespoon crumb topping into each cookie before baking.
Cinnamon Sugar Pumpkin Cake Cookies
- Make cookie dough as directed, then use a cookie scoop to scoop dough into cinnamon sugar. Fully coat, then bake!
Pumpkin Cake Cookies with Cream Cheese Frosting
- Bake cookies as directed, cool, then frost with store-bought or homemade cream cheese frosting! I LOVE my cinnamon cream cheese frosting.
Visual walk-through
- Place cake mix, (optional spices), and pumpkin into a bowl.
- Stir until fully combined. Then, optional: stir in chocolate chips.
- Optional: dunk into cinnamon sugar.
- Scoop onto a silicone mat lined baking sheet. Then, optional, top with crumb topping.
- Bake, then cool, serve, and enjoy!
- Optional: frost and enjoy!
How to store
Leftover cookies will last in an airtight container at room temperature for 1 week, in the fridge for up to 2 weeks, or in the freezer for 3-4 months.
To enjoy again, eat at room temperature or microwave to warm!
– Jennifer
Cake Mix Pumpkin Cookies
These ultra fluffy three-ingredient Cake Mix Pumpkin Cookies only require a box of cake mix, a can of pumpkin, optional mix-ins or toppings, and 5 minutes of prep!
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 18 cookies
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 (15.25 oz) box cake mix spice or yellow
- 1 (15 oz) can pure pumpkin purée
- ½ teaspoon salt optional but highly recommended
- 1-3 teaspoons pumpkin pie spice optional for extra spiced flavor, I did 1 teaspoon for spice cake mix and 1 tablespoon for yellow cake mix
- See notes below for topping and mix-ins ideas
Instructions
- Before starting, I recommend you look at the notes below for ways to amp up these easy cookies with topping and mix-ins ideas!
- Preheat oven to 350 degrees F and line 2 rimmed baking sheets with silicone baking mats. Set aside.
- Place dry cake mix, pumpkin, and optional salt/spices into a large bowl and stir together until combined.
- Use a cookie scoop to scoop 9 cookies onto each prepared baking sheet.
- Baking 1 sheet at a time, bake in preheated oven for 15-20 minutes or until the cookies are set.
- Cool slightly on the baking sheet, then enjoy!
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STORING
Room Temp:1 Week
Refrigerator:2 Weeks
Freezer:3-4 Months
Reheat:Thaw, if frozen, then enjoy at room temperature or warmed in the microwave
*Storage times may vary based on temperature and conditions
Notes
Optional Mix-Ins
- 1 cup total mix-ins: chocolate chips (semi-sweet, milk, dark), white chocolate chips, pumpkin spice chips, cinnamon chips, chopped pecans, etc.
- Stir mix-ins into cookie dough before scooping onto prepared baking sheet and baking.
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- Mix sugar and cinnamon together in a small bowl. Set aside.
- Make cookie dough as directed, then use a cookie scoop to scoop dough into cinnamon sugar mixture. Gently and generously coat with cinnamon sugar, then bake as directed.
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- Stir together flour, sugar, brown sugar, cornstarch, cinnamon, and salt, then use a fork to stir in melted butter to create clumps. Place in fridge until ready to use, then press evenly into the tops of the scooped cookie dough before baking.
- Bake cookies are directed, then use my store-bought or homemade cinnamon cream cheese frosting to frost cooled cookies!
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Nutrition Information
Nutrition Facts
Cake Mix Pumpkin Cookies
Amount Per Serving (1 cookie)
Calories 98 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Sodium 232mg10%
Potassium 64mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 3677IU74%
Vitamin C 1mg1%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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