Pumpkin Cake Mix Cookies

A box mix shortcut keeps these fall flavored cookies quick and easy. Pumpkin Cake Mix Cookies piled high with cream cheese frosting.

In our house, it’s always a debate. Should pumpkin cookies be cakey and soft or should they be chewy? I think there’s a place for both, depending on what you feel like at the time.

The pumpkin cookie recipe I’m sharing today is more of a cakey style cookie. Which fits because it starts with a cake mix.

a closeup of a pumpkin cookie with frosting

Why you’ll love this recipe:

  • An easy cookie recipe that starts with a spice cake mix.
  • Makes a small batch of 24 cookies.
  • Piled high with cream cheese frosting.
  • Freezer friendly and they stay soft.

How do you thicken cake mix for cookies?

We are often asked if you can use a cake mix to make cookies. They answer is yes and there are many ways to do it. Most cake mixes call for a good amount of water, oil and eggs, all which make cake batter runny.

This recipe calls for just one egg, pumpkin puree and only ¼ cup oil. This will make a very thick batter, perfect for scooping cookies. The extra pumpkin puree is part of what helps keep the cookies soft.

How to Make Pumpkin Cake Mix Cookies

  • n a large mixing bowl, combine the cake mix, pumpkin puree, egg, oil, vanilla extract, and pumpkin pie spice. Mix well, scraping the sides of the bowl as needed. Chill the cookie dough for 30 minutes to an hour.
  • After the dough has chilled, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Drop dough by the spoonful onto the tray. *(see note in tips section)
  • Bake the cookies for 12-15 minutes. Allow the cookies to cool a couple of minutes on the baking sheet, then move to a wire rack to cool completely.

Cream Cheese Frosting

  • In a large bowl, add the powdered sugar, cream cheese, butter, vanilla extract, and salt. Beat for several minutes with a mixer until smooth and soft peaks of frosting form.
  • When the cookies have completely cooled, spread or pipe the frosting onto the cookies. I used Wilton tip 1M to make the swirls. Wilton tip 2D also makes pretty swirls.

Recipe Variations

  • Add chocolate chips, nuts or raisins to the batter.
  • Use a yellow cake mix and add more cinnamon or pumpkin spice to the cookie batter.
  • Like chocolate? Use a chocolate cake mix for a fun twist. If you want more spice flavor, add additional pumpkin spice or cinnamon to the batter.
  • Top the cookies with powdered sugar instead of frosting for less calories.
  • Decorate the top of the cookies with sprinkles, nuts or a candy corn pumpkin.
a pumpkin cookie sitting on a stand
a pumpkin cookie sitting on a stand

Pumpkin Cake Mix Cookies

5 from 3 votes
A box mix shortcut keeps these fall flavored cookies quick and easy. Pumpkin Cake Mix Cookies piled high with cream cheese frosting.
Servings 24
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
 

Ingredients for cookies:

  • 1 box spice cake mix 15.25 ounces
  • ¾ cup solid pack pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • ¼ cup vegetable oil or canola oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice

Ingredients for frosting:

  • 4 cups powdered sugar
  • 8 ounces cream cheese softened
  • ½ cup salted butter softened
  • 1 teaspoon vanilla extract
  • teaspoon salt
  • cinnamon for garnish

Instructions
 

  • In a large mixing bowl, combine the cake mix, pumpkin puree, egg, oil, vanilla extract, and pumpkin pie spice. Mix well, scraping the sides of the bowl as needed. Chill the cookie dough for 30 minutes to an hour.
  • After the dough has chilled, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Drop dough by the spoonful onto the tray. *(see note in tips section)
  • Bake the cookies for 12-15 minutes. Allow the cookies to cool a couple of minutes on the baking sheet, then move to a wire rack to cool completely.
  • While the cookies are cooling, make the frosting.
  • In a large bowl, add the powdered sugar, cream cheese, butter, vanilla extract, and salt. Beat for several minutes with a mixer until smooth and soft peaks of frosting form.
  • When the cookies have completely cooled, spread or pipe the frosting onto the cookies. I used Wilton tip 1M to make the swirls.
  • Sprinkle the cinnamon over the tops and serve.

Notes

The dough may be a little sticky when spooning it onto the baking tray. If the dough is too sticky to handle, add 2 tablespoons of all purpose flour to the mix.
The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 frosted cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 264kcal | Carbohydrates: 37g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 222mg | Potassium: 107mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1449IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 264
Keyword box cake mix recipe, pumpkin dessert

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About Julie Clark

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