Soft, chewy, and brimming with warm autumn spices, these pumpkin cake mix cookies are my go-to treat when I want something comforting and quick. With just a few pantry staples and minimal prep time, I get a batch of moist, flavorful cookies that scream fall in every bite. Whether I’m baking for a holiday gathering, wrapping them up for gifts, or just craving something sweet with my evening tea, these cookies always deliver.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box spice cake mix (about 15.25 oz)
1 cup canned pumpkin purée (not pumpkin pie filling)
1/2 cup chocolate chips (optional)
1/2 tsp cinnamon (optional, for extra flavor)
1/4 tsp nutmeg (optional)
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, I combine the spice cake mix and pumpkin purée. I stir until the mixture is completely smooth and no dry patches remain.
At this point, I mix in the chocolate chips and any extra spices if I’m using them.
Using a tablespoon, I scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
I bake the cookies for 12 to 15 minutes, until they’re set and just starting to turn golden at the edges.
After baking, I let the cookies cool on the pan for 5 minutes before moving them to a wire rack to cool completely.
Servings and timing
This recipe makes about 20 cookies.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Each cookie is approximately 120 kcal.
Variations
Gluten-free option: I use a gluten-free spice cake mix for a celiac-friendly version.
Dairy-free: I skip the chocolate chips or use a dairy-free brand.
Extra spice: When I want a spicier kick, I add ground cloves or a dash of ginger.
Frosted cookies: A drizzle of cream cheese glaze on top turns these into bakery-worthy treats.
Pumpkin pie twist: I swirl in a bit of maple syrup and top with crushed graham crackers.
Storage/Reheating
Once completely cooled, I store the cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a single layer and then transfer them to a freezer-safe bag or container—they’ll stay fresh for up to 2 months. To enjoy later, I just let them thaw at room temperature or warm them slightly in the microwave for that just-baked texture.
FAQs
How do I know when the cookies are done?
I look for set tops and lightly golden edges. They shouldn’t look wet in the center, but they’ll still be soft when I press gently.
Can I use a different cake mix flavor?
Yes, I’ve tried yellow cake mix with added pumpkin pie spice for a milder flavor, and chocolate cake mix for a rich twist—it’s super versatile.
Are these cookies supposed to be cakey or chewy?
They’re soft and chewy in the middle with slightly crisp edges, thanks to the pumpkin and cake mix combo.
Can I make the dough ahead of time?
Absolutely. I often mix the dough and store it covered in the fridge for up to 24 hours before baking.
Why are my cookies too soft or sticky?
If they’re too soft, I may have underbaked them slightly. I bake them for the full 15 minutes and let them cool completely to firm up.
Conclusion
These pumpkin cake mix cookies are the kind of no-fuss recipe I love having in my fall baking rotation. With minimal ingredients and customizable flavor options, they’re perfect for any occasion—from casual snacking to festive gatherings. Whether I enjoy them fresh out of the oven or pull a few from the freezer on a chilly evening, these cookies always hit the spot.
Recipe:
Print
Pumpkin Cake Mix Cookies
- Total Time: 20 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Soft, chewy, and bursting with warm autumn spices, these pumpkin cake mix cookies are a quick and comforting treat made with just a few pantry staples. Perfect for fall baking, they come together in under 30 minutes and are endlessly customizable.
Ingredients
1 box spice cake mix (about 15.25 oz)
1 cup canned pumpkin purée (not pumpkin pie filling)
1/2 cup chocolate chips (optional)
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, combine the spice cake mix and pumpkin purée. Stir until smooth and no dry patches remain.
- Mix in the chocolate chips and any optional spices if using.
- Using a tablespoon, scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12 to 15 minutes, until cookies are set and the edges are just turning golden.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use a gluten-free spice cake mix for a gluten-free version.
Use dairy-free chocolate chips to keep the recipe dairy-free.
Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Add a drizzle of cream cheese glaze for frosted cookies.
To make ahead, refrigerate dough for up to 24 hours before baking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
