Pumpkin Cake Mix Cookies
All you need are 2 ingredients to make these soft and flavorful pumpkin cake mix cookies: a can of pumpkin puree and a box of cake mix!
Cake Mix Pumpkin Cookies
It is officially pumpkin season and to celebrate I am sharing my newest pumpkin recipe! I love cake mix cookies (these Texas Sheet Cake Cookies are my go-to cake mix cookie recipe), so I decided to try making pumpkin cake mix cookies.
Yep, they are every bit as delicious as I’d imagined!
These are an extra thick and fluffy cookie, yet super moist thanks to the real pumpkin puree in the batter. I used a cinnamon cake mix that has cinnamon chips in it, so it has a ton of fall spice!
Then I dipped each cookie in a sweet glaze, just for a little something extra. The result is a fabulously easy and incredibly tasty cookie that’s perfect for fall baking season, especially if you don’t want a complicated recipe! However, they taste amazing all on their own if you don’t want to mess with making icing!
The best part about this cookie recipe is that there are only TWO ingredients for the cookies themselves! All you do is stir together the ingredients, drop spoonfuls of batter on a cookie sheet, and bake! It doesn’t get any easier than this!
And to make sure it wasn’t just me, I had all my kids taste-test. They are tough critics y’all, but these cookies go two thumbs up and requests for seconds! This is one of my new favorite fall desserts, and that is saying a lot because I have tons of fall recipes on my website.
But don’t just take our word on it…you’ve GOT to try these for yourself!!
Related: For an easy from-scratch fall cookie recipe, try our Soft Pumpkin Cookies with Cream Cheese Frosting!
Ingredients
Affiliate links provided for your convenience in re-creating this pumpkin oatmeal cookie recipe; readย disclosure policyย here.
- 1 box cinnamon cake mix
- 1 can pumpkin puree
For the Glaze:
- 1 1/4 cups powdered sugar
- 3 Tablespoons milk
- 1/2 teaspoon vanilla extract
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 350ยฐF. The baking sheet we used was nonstick, but depending on the type of pan you use, you may want to coat with non-stick cooking spray or line with parchment paper or a silicone baking mat.
Prep Time: 10 minutes
Total Time: 30-45 minutes (depending on how long your cookies take to cool, if you’re frosting them)
- Add cake mix and canned pumpkin to a large bowl.
- Stir together until you have a cohesive dough; it will be thick!
- Scoop onto a non-stick baking sheet.
- Bake for 15-18 minutes.
To Glaze:
- Allow cookies to cool completely before frosting.
- Whisk together glaze ingredients until smooth.
- Dip each cookie upside down in the bowl of glaze, so the top is coated.
- Place on a wire rack, with a cookie pan underneath it to catch any drips.
Video Demo:
Prep Tips
- Variations – Adding a glaze is optional. Another way to customize your cookies is to use mix-ins in the batter, such as chopped pecans, walnuts, white chocolate chips, or milk chocolate chips.
- Adding a Glaze –ย If the glaze seems too runny, whisk in a bit more powdered sugar. If the glaze is too thick to dip the cookies into it, whisk in a bit more milk until you have your desired consistency. When frosting, make sure the cookies are completely cool, or they will melt the glaze and it will run right off the surface of the cookies.
- Batch Size – These cookies don’t spread much when baking, but we still baked them in batches to make sure that they cooked evenly. In the pictures you might notice we had 6 on the sheet, but you can do more than that. We were testing out different cooking times for each batch.
Frequently Asked Questions
How Many Cookies Does This Recipe Yield?
We used a generous Tablespoon of cookie dough per cookie and ended up with two dozen cookies. You may end up with a few more or a few less, depending on how much batter you use for each one.
Do You Need To Use The Ingredients Listed On The Box Of Cake Mix Too?
Many cake mix cookie recipes still ask for oil, eggs, butter, etc. in the ingredients list โ the ingredients that are specified on the box of cake mix. For this recipe you DON’T need any of those. All we use for the cookies is a box of dry cake mix and the canned pumpkin. The pumpkin provides the moisture needed to whip up the cake mix into a thick cookie batter.
Can You Use A Different Type Of Cake Mix?
We used a cinnamon cake mix that has cinnamon chips in it (specifically, it was Cinnamon Toast Crunch cake mix), so these cookies tasted perfectly spiced. If you can’t find that or want to try something else, I’d recommend using spice cake mix. You could also use yellow cake mix and add a teaspoon of pumpkin pie spice to give it the flavor of pumpkin pie filling that make our original cookies so special.
Do These Cookies Need To Be Refrigerated?
No, these cookies do not require refrigeration. You can keep them in an air-tight container at room temperature. They are pretty moist, so keeping them in the fridge can extend their life a couple extra days though.
If you decide to swap out the glaze for a cream cheese frosting, then you WILL need to refrigerate the cookies.
If you glaze the cookies, I don’t recommend stacking in layers for storage, or the icing will stick to the bottom of some of the cookies. Yes, I did it for the photos of course, but I ate those right away! LOL
If you need to stack, wait to frost them or use wax paper in between.
More Pumpkin Cookie Recipes
- Pumpkin Cheesecake Cookies
- Pumpkin Oatmeal Cookies
- 2-Ingredient Pumpkin Cake Mix Cookies
- Soft Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Chocolate Chip Cookies
Pumpkin Cake Mix Cookie Recipe (Printable Copy)
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2-Ingredient Pumpkin Cake Mix Cookies
Equipment
- Mixing bowls
- Cookie sheet
- Wire cooling rack
- Cookie scooper
- Wire whisk
Ingredients
- 1 box cinnamon cake mix or spice cake mix
- 1 can can pumpkin puree 14oz can
For the Glaze:
- 1 1/4 cups powdered sugar
- 3 Tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Add cake mix and canned pumpkin to a large bowl.
- Stir together until you have a cohesive dough; it will be thick!
- Scoop onto a non-stick baking sheet.
- Bake for 15-18 minutes.
To Glaze:
- Allow cookies to cool completely before frosting.
- Whisk together glaze ingredients until smooth.
- Dip each cookie upside down in the bowl of glaze, so the top is coated. You can alternatively drizzle the glaze slowly on top of the cookies.
- Place on a wire rack, with a cookie pan underneath it to catch any drips.
Video
Notes
- Glaze - The glaze is totally optional, you can use mix-ins instead, such as chopped pecans, walnuts, white chocolate chips, or milk chocolate chips.ย When frosting, make sure the cookies are completely cool, or they will melt the glaze and it will run right off the surface of the cookies.ย If the glaze seems too runny, whisk in a bit more powdered sugar. If the glaze is too thick to dip the cookies into it, whisk in a bit more milk until you have your desired consistency.
- Batch Size - These cookies donโt spread much when baking, but we still baked them in batches to make sure that they cooked evenly. In the pictures you might notice we had 6 on the sheet, but you can do more than that. We were testing out different cooking times for each batch.
Nutrition
Pin our Fluffy Pumpkin Cookies Recipe on Pinterest:
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Gluten Free Pumpkin Chocolate Chip Muffins
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Made these cookies. They are so simple. Iโm not a pumpkin lover but I liked these cookies. My niece said they were to die for. I added chopped pecans and glazed them.
So glad they were a hit! I bet chopped pecans on top would taste fantastic!