The fall season is in the air and what better way to embrace the season than our pumpkin cookies with cake mix recipe?
Pumpkin Spice Cake Mix Cookies will become one of your new favorite fall desserts!
If you’re looking for a simple and scrumptious treat, this is it. We’re sharing a recipe for 2 ingredient pumpkin cookies that will fill your home with the warm, comforting aroma of autumn spices.
The yellow cake mix creates sweet cake-like cookies, while the pumpkin puree infuses the cookies with a rich pumpkin flavor and ensures a soft texture.
Whether you’re a baking novice or a seasoned pro, you’ll love how quick and easy these cake mix pumpkin cookies are to make.
Easy pumpkin cookies are perfect for enjoying with a glass of milk, sharing with friends and family, or bringing to fall gatherings.
Can I Make Pumpkin Cookies with Cake Mix?
You can make delicious pumpkin cookies using cake mix as a base. Just combine a box of yellow cake mix with canned pumpkin puree and a blend of warm spices like cinnamon, nutmeg, cloves, and ginger.
How to Make Pumpkin Cookies with a Cake Mix
Ingredients:
- 1 box Vanilla Cake Mix
- 1 can of pumpkin puree (or 1 3/4 cups)
Directions:
Preheat oven to 350F.
Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
In a large mixing bowl, beat together the cake mix and pumpkin puree until well combined.
Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie dough at least 3″ apart on your prepared cookie sheet.
Bake for 10-12 minutes in your preheated oven until lightly golden and spread out.
Allow the pumpkin cake mix cookies to cool for 5 minutes on the baking sheet before attempting to remove to a cooling rack or serve.
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Recipe for Pumpkin Cookies with Cake Mix FAQs
If your pumpkin cookies are sticky after baking, it could be due to underbaking, excessive moisture from pumpkin puree, or inadequate cooling. Make sure to bake the cookies until they have a light golden brown color, use the correct amount of pumpkin puree, and let them cool completely before storing them in an airtight container.
When making pumpkin cookies with a yellow cake mix, you can enhance the flavor by adding a combination of warm pumpkin pie spice, including cinnamon, nutmeg, cloves, and ginger. You can start with 1/2 to 1 teaspoon of cinnamon and 1/4 to 1/2 teaspoon of nutmeg, cloves, and ginger combined, depending on your personal taste preferences. Adjust the spice levels to suit your liking.
Pumpkin cookies can be stored in the refrigerator for approximately 1 to 2 weeks when properly stored in an airtight container. For optimal freshness and flavor, enjoy them within the first few days after baking. If you want to keep them longer, consider freezing the cookies, where they can last for several months.
While yellow cake mix is commonly used for pumpkin cookies, you can experiment with another box of cake mix, such as a box of spice cake mix for a more intense pumpkin spice flavor.
Using parchment paper or a silicone baking mat on your baking sheet can help prevent cookies from sticking. Alternatively, lightly greasing the sheet with cooking spray or butter works too.
To keep your pumpkin cookies fresh, store them in an air-tight container or freezer bag in the refrigerator for up to 1-2 weeks. For longer storage, freeze your homemade cookies and thaw as needed.
Absolutely! You can customize your pumpkin cookies by adding mix-ins like raisins, cranberries, nuts, white chocolate chips or chocolate chips to make chewy pumpkin chocolate chip cookies.
Ingredients
- 1 box Vanilla Cake Mix
- 1 can of pumpkin puree (or 1 3/4 cups)
- optional - pumpkin pie spice
Instructions
Preheat oven to 350F.
Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
In a large mixing bowl, beat together the cake mix and pumpkin puree until well combined.
Use a 1 1/2 Tablespoon cookie scoop to portion out the cookie dough at least 3" apart on your prepared cookie sheet.
Bake for 10-12 minutes in your preheated oven until lightly golden and spread out.
Allow the pumpkin cake mix cookies to cool for 5 minutes on the baking sheet before attempting to remove to a cooling rack or serve.
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