Transform your kitchen into a cozy haven this Fall with these delicious 3 Ingredient Pumpkin Cookies! This easy cookie recipe, using cake mix as the base, not only saves you time but also fills your home with the warm, irresistible aroma of autumn spices. The soft, chewy texture of these cookies will have everyone reaching for seconds.
Easy Cake Mix Pumpkin Cookies
I adore this easy recipe for pumpkin cookies. It proves that not all delicious desserts are made completely from scratch. The cake mix adds great flavor and texture to the cookies while saving you time in the kitchen. I paired it with a quick homemade cinnamon cream cheese frosting that perfectly complements the pumpkin flavor. It is one of the go-to Fall recipes I make for my family as a treat after Thanksgiving dinner. I have also made it for bake sales, and there’s never any left to take home.
Why You’ll Love These 3 Ingredient Pumpkin Cookies
- Budget-friendly. The ingredients used in this recipe are affordable and won’t break the bank.
- Easy to make. This is a simple pumpkin cookie recipe to put together.
- Crowd favorite. From parties to holidays, these cookies are always a hit!
What You’ll Need
For these pumpkin cake mix recipes, all you need is cake mix, eggs, and pumpkin. I add vanilla, but it’s optional! The frosting is optional, too. I just love the cream cheese flavor with the pumpkin.
- Spiced cake mix: This is a key ingredient in making these three-ingredient pumpkin Cookies, along with the pumpkin. I love the spiced cake because its flavor pairs great with pumpkin. You may also use yellow cake mix and add cinnamon and nutmeg.
- Eggs: The eggs are essential in the structure of the cookies. It holds them together and keeps them fluffy.
- Pumpkin puree: Not only does this add authentic pumpkin flavor, but it also adds moisture to the cookies so they don’t turn dry and crumbly. Do not use pumpkin pie filling.
- Vanilla: I add a touch of pure vanilla extract to bring out the flavors in these cookies.
For the frosting
- Cream cheese: Ensure the cream cheese is soft before you make the frosting so you may avoid lumps.
- Butter: I also recommend using softened butter as well so it combines smoothly with the cream cheese.
- Powdered sugar: This is the perfect sweetener because granulated sugar would add a gritty texture.
- Vanilla: Not only does this enhance the cinnamon and cream cheese, but it also adds a subtle vanilla flavor.
- Cinnamon: I add cinnamon to the frosting to tie the flavors together. It’s so delicious!
How to Make 3 Ingredient Pumpkin Cookies
Below are the steps to mix and bake these 3 Ingredient Pumpkin Cookies and homemade cream cheese frosting. It’s a simple recipe to follow.
- Prep the oven and cookie sheet. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Combine the ingredients. Add the cake mix, eggs, pumpkin puree, and vanilla to a large bowl. Whisk until the ingredients are just combined.
- Scoop the batter. Use a cookie scoop or a large spoon to scoop 1 tablespoon of dough onto the baking sheet. Repeat the process for the remaining cookie dough and place them 2 inches apart. Lightly press the cookies down.
- Bake. Place the pan into the oven and bake the cookies for 9-10 minutes or until the edges are golden brown and the centers are set.
- Cool. Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Make the frosting. In a separate mixing bowl, beat the cream cheese and butter with an electric mixer until smooth. Then, mix in powdered sugar, vanilla, and cinnamon until well combined.
- Frost the cookies and serve. Spread the frosting on the cookies once they are cooled and enjoy!
Tips for Success
- Add mix-ins: Chocolate chips, (try white chocolate chips or semi-sweet chocolate chips) raisins, and chopped walnuts are great additions to these cookies for texture and more flavor.
- Don’t overmix the batter. Stir the ingredients until they are just combined so they remain soft and fluffy.
- Don’t use the cake directions. You do not need to add oil, water, or any other ingredient to these 3 ingredient pumpkin cookies.
Proper Storage for Pumpkin Cake Mix Cookies
If you skip the frosting, you may store these cookies in an airtight container for up to 3 days at room temperature. Otherwise, they must be stored in the refrigerator. They will last up to 5 days in an airtight container.
To freeze them, place the cooled cookies in a freezer bag and store them for up to 3 months. Thaw them at room temperature to keep the frosting fresh!
What are cake mix cookies?
Cake Mix Cookies are exactly as they sound. This cookie recipe is quick and uses cake mix as the main ingredient. The cake mix will not only help with texture and flavor but also make the preparation of this recipe much faster.
More Cake Mix Cookie Recipes to Try
Lemon Cake Mix Cookies with Cream Cheese
Snickerdoodle Cake Mix Cookies
3 Ingredient Pumpkin Cookies with Cake Mix
Ingredients
- 1 15.25 box spice cake mix ( I used Duncan Hines)
- 2 large eggs
- 1/3 cup pumpkin puree
- 1/2 teaspoon vanilla optional
Cream Cheese Frosting Ingredients:
- 8 ounces full-fat cream cheese softened
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon divided
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl combine cake mix, eggs, pumpkin puree, and vanilla and mix well with a fork (or you could use a hand or stand mixer).
- Create heaping 1 tablespoon cookie dough balls with a cookie scoop or spoon and place them about 2 inches apart on a baking sheet that has been lined with parchment paper (dough will be wet and sticky).
- Gently pat down the cookie dough balls (but no need to roll them into a ball).
- Bake for 9-10 minutes.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- While the cookies cool, make the frosting.
Cream Cheese Frosting
- Using a hand mixer, beat cream cheese and butter together on low in a medium-sized mixing bowl until there are no clumps.
- Add powdered sugar, vanilla, and 1/4 teaspoon cinnamon and beat well.
- Spoon frosting onto cookies and sprinkle with remaining cinnamon (optional).
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- For a less “cake” like a cookie, use only 1 egg.
- For the frosting, if the butter and cream cheese are not soft, microwave in 10-second increments, but do not melt.
- Additional cinnamon for garnishing is optional.
- Could use a powdered sugar glaze instead of cream cheese frosting.
- Best served hot out of the oven!
Nutrition
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9 comments on “Pumpkin Cookies with Cake Mix”
Made these to bring to my nieces house for Thanksgiving 2024. Made exactly as recipe and frosting stated. It made 21 cookies…and of course I had to taste the 21st cookie. (quality control LOL)…Delicious! I will definitely make these many more times.
Thank you Bonnie!
Hello,
How can I make these ahead of time with the frosting? Do I refrigerate the frosting separately?
Hi Christine. Yes, you could make the cookies ahead of time and store in an airtight container. Just keep the frosting in the fridge until you are ready to use.
unless we went to a different type of school I count 4 ingredients, LOL
Hi Nancy! The vanilla is “optional”
These pumpkin cookies are the best! Easy to make.
I’ll definite make these again!
Hello! Do you include the cake box ingredients as well?
Hi Shannon. Yes, this recipe uses one box of cake spice mix.