Name: Pumpkin Cake Mix Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 box spice cake mix (about 15.25 oz); 1 cup canned pumpkin puree (not pumpkin pie filling); 1 teaspoon pumpkin pie spice (optional, for extra flavor); 1 cup chocolate chips or chopped nuts (optional)

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These pumpkin cake mix cookies are soft, chewy, and full of fall flavor with just the right amount of spice. They’re quick to make, needing only a few simple ingredients, and they turn out perfectly every time.

Why You’ll Love This Recipe

I like how these cookies come together in minutes with minimal effort. I don’t have to measure out flour, sugar, or spices since the cake mix already has it covered. I enjoy the warm pumpkin flavor and soft, cake-like texture, and I can easily customize them with mix-ins like chocolate chips, nuts, or cream cheese frosting.

ingredients

(Here’s a tip: Check out 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 puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice (optional, for extra flavor)
1 cup chocolate chips or chopped nuts (optional)

directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I mix together the cake mix, pumpkin puree, and pumpkin pie spice until smooth.
I fold in the chocolate chips or nuts if I’m using them.
I scoop the dough onto the baking sheet using a spoon or cookie scoop, spacing them about 2 inches apart.
I bake for 10–12 minutes, or until the cookies are set but still soft in the center.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. The prep time is around 10 minutes, and the baking time is about 10–12 minutes per batch.

Variations

I sometimes add white chocolate chips instead of dark chocolate for a sweeter bite. I also like to drizzle cream cheese glaze over the cooled cookies for extra indulgence. Another favorite variation is adding a handful of chopped pecans for crunch.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. To reheat, I place them in the microwave for 10–15 seconds to bring back their soft texture.

FAQs

Can I use yellow cake mix instead of spice cake mix?

Yes, I can use yellow cake mix, but I like to add extra pumpkin pie spice or cinnamon to boost the flavor.

Can I freeze pumpkin cake mix cookies?

I freeze them by placing cooled cookies in a freezer-safe bag or container for up to 2 months. When I want one, I thaw it at room temperature or warm it in the microwave.

Do I need to add eggs or oil to the recipe?

No, the pumpkin puree replaces the eggs and oil, making this recipe extra simple and lighter.

How do I keep the cookies soft?

I keep the cookies soft by storing them in an airtight container with a slice of bread inside—the bread helps maintain moisture.

Can I make these cookies gluten-free?

Yes, I use a gluten-free spice cake mix and the recipe works just as well.

Conclusion

I love how these pumpkin cake mix cookies come together so quickly with just a handful of ingredients. They’re moist, flavorful, and perfect for fall gatherings or a simple snack at home. With easy variations and simple storage, they’re a treat I enjoy making again and again.