Thank you so much for stopping by my kitchen today! I couldn’t be more excited to share this cozy little gem with you: Pumpkin Cake Mix Cookies. Just two ingredients (plus a quick glaze if you’re feeling fancy), and you’ve got the softest, most tender cookies that taste like autumn in every bite.
Pumpkin, spice, and everything nice—that’s exactly what these cookies are made of. Whether you’re looking for a quick after-school treat, a Thanksgiving dessert shortcut, or simply something to make your home smell like fall magic, this recipe has your back.
Oh, and if you love recipes like this, don’t forget to subscribe to my email list so you never miss a cozy, seasonal bake straight from my kitchen!
Overview of Recipe Content
These cookies are:
- Soft and pillowy with a cake-like texture.
- Bursting with warm pumpkin spice flavor.
- The ultimate “dump-and-stir” recipe—no mixer required.
Perfect For:
- Fall baking
- Thanksgiving dessert tables
- Quick weekday treats
Taste Profile:
These cookies are sweet but not overly sugary, with deep pumpkin spice notes. The glaze adds a delicate vanilla sweetness that makes them irresistible.
Ingredients You’ll Need:
- 1 box spice cake mix or cinnamon cake mix (15.25 oz)
- 1 can pumpkin puree (15 oz)
For the Glaze:
- 1 ¼ cups powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Tools Needed:
- Mixing bowl
- Spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
Substitutions & Additions:
- Use a yellow cake mix + 2 teaspoons pumpkin spice if you can’t find spice cake.
- Add chocolate chips, chopped pecans, or dried cranberries for extra flair.
- Swap the glaze for a cream cheese frosting if you’re craving something richer.
How to Make Pumpkin Cake Mix Cookies
- Preheat the Oven: Set it to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the Batter: In a large bowl, stir together cake mix and pumpkin puree until smooth. The dough will be thick and sticky—don’t worry, that’s what makes these cookies so soft!
- Scoop & Shape: Drop rounded spoonfuls onto your baking sheet, about 2 inches apart.
- Bake: Pop them in the oven for 10–12 minutes, until the tops are set and lightly golden.
- Cool: Transfer to a wire rack. Let cool completely before glazing.
- Make the Glaze: In a small bowl, whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle or Dip: Drizzle glaze over cooled cookies—or dip the tops for a thicker finish.
The hardest part? Waiting for them to cool before digging in!
What to Serve with Pumpkin Cake Mix Cookies
These cookies pair beautifully with:
- A warm mug of apple cider.
- Pumpkin spice lattes (because why not double up?).
- A scoop of vanilla ice cream for dessert.
Tips for Making It Perfect
- Use pumpkin puree not pumpkin pie filling.
- For thicker cookies, refrigerate dough for 30 minutes before baking.
- Don’t overbake—these cookies should stay soft and fluffy.
Storage Instructions
- Store in an airtight container at room temperature for 3–4 days.
- Refrigerate if frosted with cream cheese glaze.
- Freeze unglazed cookies for up to 3 months. Thaw and glaze before serving.
General Information
Pumpkin desserts became wildly popular in the U.S. during the late 1800s, and to this day, pumpkin is a staple of fall baking. These cookies are a shortcut version of classic pumpkin spice cookies—easy enough for beginners but delicious enough to impress at any gathering.
Frequently Asked Questions
Can I use a different cake mix flavor?
Yes! Yellow or vanilla cake mix works well with added pumpkin spice.
Do I need eggs or oil?
Nope—just cake mix + pumpkin puree. It’s the easiest cookie dough you’ll ever make.
Can I make these ahead?
Yes, they stay soft for days and freeze well.
Can I add mix-ins?
Absolutely! Chocolate chips or nuts make them even more festive.
Conclusion
These Pumpkin Cake Mix Cookies are the definition of cozy fall baking—easy, soft, and filled with pumpkin spice joy. If you love this recipe, you’ll also enjoy my Easy Pumpkin Cream Cheese Muffins, or these Pumpkin Pie Bars.
Thank you for baking with me today, friend! Be sure to share a photo on Pinterest or tag me on Instagram—I’d love to see your cookies.
Interactive Elements
👉 Leave a review in the comments below.
👉 Share this recipe on Pinterest and spread the pumpkin love!
Nutritional Information (Per Cookie, approx. 24 cookies)
| Calories | Carbs | Fat | Sugar | Protein | Fiber | Sodium |
|---|---|---|---|---|---|---|
| 120 | 24g | 2g | 12g | 2g | 1g | 150mg |
Pumpkin Cake Mix Cookies 🎃🍪 – The Sweetest Fall Treat You’ll Ever Bake
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft, fluffy Pumpkin Cake Mix Cookies are made with just two ingredients and drizzled with a sweet vanilla glaze. A quick and cozy fall dessert perfect for gatherings or weeknight baking!
Ingredients
1 box spice cake mix or cinnamon cake mix (15.25 oz)
1 can pumpkin puree (15 oz)
1 ¼ cups powdered sugar
3 tablespoons milk
½ teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix cake mix and pumpkin puree until smooth.
3. Drop spoonfuls of dough onto baking sheet.
4. Bake for 10–12 minutes until set. Cool completely.
5. Whisk powdered sugar, milk, and vanilla to make glaze.
6. Drizzle glaze over cooled cookies.
Notes
Store cookies in an airtight container for 3–4 days.
Freeze unglazed cookies for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Table of Contents
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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