2 ingredient Pumpkin Cookies
2 ingredient pumpkin cookies are one of the easiest fall treats you can make with a box of cake mix and a can of pumpkin puree. There’s no need for eggs, oil or butter — just mix, scoop and bake!
These soft, cake-like pumpkin cookies are ready in less than 20 minutes, making them perfect when you need a quick fall dessert, after-school treat or something easy for a Halloween or Thanksgiving gathering.
Use vanilla, yellow or spice cake mix, then add pumpkin pie spice, chocolate chips or nuts if you want to change up the flavor.
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Why You’ll Love These 2 Ingredient Pumpkin Cookies
- Just 2 simple ingredients you probably already have in your pantry.
- Ready in under 20 minutes.
- No mixer required.
- Perfect recipe for beginner bakers.
- A soft, cake-like cookie recipe everyone loves.
- Easy to customize with your favorite mix-ins.
- Great for Halloween, Thanksgiving, bake sales, and fall parties.
What are 2 ingredient pumpkin cookies made of?
2 ingredient pumpkin cookies are made with one box of cake mix and one can of pumpkin puree.
The pumpkin adds enough moisture to the cake mix that you don’t need eggs, oil or butter.
Be sure to use 100% pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
How to Make Pumpkin Cookies with Cake Mix
- Mix the pumpkin puree and vanilla cake mix until a thick, sticky dough forms. You can also use spice cake mix for more pumpkin spice flavor or yellow cake mix with about a teaspoon of pumpkin pie spice.
- Add-ins like chocolate chips or chopped nuts can take these cookies to the next level.
- Scoop the dough onto a baking sheet.
- Bake until the edges are golden and centers are set. Don’t overbake — they should look soft in the center when you pull them out. They’ll continue to set as they cool.
- Let the cookies cool for 5 minutes on the pan, then move to a wire rack to cool completely.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Absolutely. Let the cookies cool completely, then store them in a freezer-safe container or freezer bag for up to 2 months. Thaw at room temperature before serving.
These cookies have a soft, cake-like texture because pumpkin puree adds a lot of moisture to the batter. Avoid overbaking, or they can become dry.
Yes! Spice cake mix is one of the most popular options because it already contains warm spices like cinnamon, nutmeg, and cloves. Yellow or vanilla cake mix also works well if you add a teaspoon of pumpkin pie spice.
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If you had fun making these fall cookies, you’re going to love these cozy treats too!
- Have some leftover pumpkin filling? Check out What to Do with Leftover Pumpkin Pie Filling for creative ideas that reduce waste while still satisfying your sweet tooth.
- Top off your fall recipes with Cream Cheese Frosting for a creamy finish that takes your desserts to the next level!
- Craving more pumpkin goodness? These cozy Pumpkin Recipes are full of fall flavor and perfect for the season.
2 Ingredient Pumpkin 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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