Classic Pumpkin Cookies with Cake Mix

If you ask me, pumpkin cookies made with cake mix are a total game-changer.

These soft, chewy cookies bring all the cozy fall flavors you crave without the hassle of measuring tons of ingredients. The cake mix does most of the heavy lifting, while pumpkin puree adds moisture and that warm spice we all love.

They’re mixed up in one bowl and baked until golden around the edges. A light dusting of cinnamon sugar on top makes them extra special.

It’s a foolproof recipe that delivers bakery-style cookies in half the time, perfect for busy weeknights or last-minute bake sales.

What Kind of Pumpkin Should I Use?

For these simple pumpkin cookies, you’ll want to stick with canned pumpkin puree rather than fresh pumpkin. The canned version gives you consistent results every time and saves you the hassle of roasting and pureeing your own pumpkin. Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added that could throw off your recipe. Most brands work well, but Libby’s is a popular choice that’s available in most grocery stores. The smooth, thick consistency of canned pumpkin puree blends perfectly with the cake mix to create soft, chewy cookies.

Options for Substitutions

This simple two-ingredient recipe is pretty straightforward, but here are a few swaps you can make:

• Spice cake mix: If you don’t have spice cake mix, yellow cake mix works great too – just add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to get that fall flavor. You could also try vanilla cake mix with the same spice additions.
• Canned pumpkin: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you only have pumpkin pie filling, reduce any additional spices you might add since it’s already seasoned.
• Fresh pumpkin alternative: You can substitute the canned pumpkin with homemade pumpkin puree, but make sure to drain any excess moisture by letting it sit in a fine-mesh strainer for about 30 minutes before using.
• Other purees: For a fun twist, try sweet potato puree or butternut squash puree instead of pumpkin – they’ll give you similar texture and sweetness with a slightly different flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin cookies with cake mix is adding extra liquid – the pumpkin provides all the moisture you need, so resist the urge to add eggs, oil, or water like you would for a regular cake. Another common error is not chilling the dough before baking, which leads to cookies that spread too much and lose their shape, so pop that dough in the fridge for at least 30 minutes. Don’t overbake these cookies either – they should look slightly underdone when you pull them out since they’ll continue cooking on the hot pan. For the best texture, use a cookie scoop to ensure even portions and bake on parchment paper to prevent sticking, since this dough can be a bit sticky to work with.

What to Serve With Pumpkin Cookies?

These soft pumpkin cookies are perfect with a warm cup of coffee or chai tea, especially on a chilly fall afternoon. I love serving them alongside a glass of cold milk for dunking, or you can pair them with hot apple cider for the full autumn experience. They also make a great dessert after a hearty meal – try them with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun treat, you can even use them to make ice cream sandwiches or crumble them over yogurt for breakfast.

Storage Instructions

Store: These pumpkin cookies stay soft and chewy when kept in an airtight container at room temperature for up to a week. I like to place a piece of bread in the container with them – it helps keep the cookies from drying out and maintains that perfect texture.

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. Just layer them between parchment paper so they don’t stick together. They thaw quickly at room temperature, making them perfect for surprise guests or when you need a quick treat.

Make Ahead: The cookie dough can be made ahead and stored in the fridge for up to 2 days before baking. You can also scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, just add an extra minute or two to the baking time.

Preparation Time	10-15 minutes
Cooking Time	13-15 minutes
Total Time	23-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 14-18 g
• Fat: 25-32 g
• Carbohydrates: 400-440 g

Ingredients

• 1 can (15 oz) pumpkin purée
• 1 box spice-flavored cake mix

Step 1: Prepare Oven and Baking Sheet

Preheat your oven to 350°F (175°C).

While the oven is heating, line a baking sheet with parchment paper to prevent the cookies from sticking during baking.

Step 2: Make the Cookie Dough

• 1 can (15 oz) pumpkin purée
• 1 box spice-flavored cake mix

In a medium bowl, combine the pumpkin purée and spice-flavored cake mix.

Mix thoroughly until the batter is smooth and no lumps remain.

This dough will be thick and slightly sticky, which is exactly what you want.

Step 3: Portion the Cookies

• cookie dough from Step 2

Using a rounded tablespoon, drop dollops of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.

I find using a cookie scoop really helps keep the cookies uniform in size!

Step 4: Bake the Cookies

• portioned cookie dough from Step 3

Place the baking sheet in the preheated oven and bake for 13-15 minutes, or until the edges of the cookies just begin to turn golden.

Avoid overbaking to keep the cookies moist and soft.

Step 5: Cool the Cookies

Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet.

Then, carefully transfer them to a wire rack to finish cooling completely before serving.

If you like, you can frost them once they’ve cooled for an extra treat.