Pumpkin Cake Mix Cookies

Introduction

These Pumpkin Cake Mix Cookies are the perfect shortcut to delicious fall flavor. You get soft, cake-like cookies with minimal effort, all crowned with a tangy cream cheese frosting. They’re an impressive treat that tastes like you spent hours in the kitchen.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Servings: 24 cookies

Ingredients

• 15.25 oz spice cake mix (1 box)
• 1/2 cup pumpkin puree (NOT pumpkin pie filling)
• 1 egg
• 2 Tbsp vegetable oil (or canola oil)
• 1/2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 4 cups confectioners sugar (aka powdered sugar)
• 8 oz cream cheese (softened at room temperature)
• 1/2 cup butter (softened at room temperature)
• 1 tsp vanilla extract
• 1/8 tsp salt
• cinnamon or pumpkin pie spice (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, combine the spice cake mix, pumpkin puree, egg, vegetable oil, 1/2 tsp vanilla extract, and 1/2 tsp pumpkin pie spice. Mix until a soft, thick dough forms. The dough will be sticky.
3. Using a medium cookie scoop or a heaping tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. They will spread slightly.
4. Bake for 11-13 minutes, or until the edges are set and the tops look dry. The cookies will be soft.
5. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. While the cookies cool, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
7. Gradually add the confectioners sugar, 1 cup at a time, beating well after each addition. Finally, beat in the 1 tsp vanilla extract and salt until the frosting is light and fluffy.
8. Once the cookies are completely cool, frost each one with a generous dollop of cream cheese frosting. Sprinkle lightly with cinnamon or pumpkin pie spice for garnish.

Variations

• Cookie Sandwiches: Skip frosting the tops and instead, spread frosting on the flat side of one cookie and sandwich it with another.
• Drizzle Finish: Thin the leftover frosting with a tiny bit of milk and drizzle it over the cookies for a different look.
• Mini Cookies: Use a small cookie scoop to create bite-sized treats, reducing the bake time by 2-3 minutes.
• Frosting Swirl: For a rustic look, use the back of a spoon to create a gentle swirl in the frosting on each cookie.

Tips for Success

• Ensure your cream cheese and butter are truly softened at room temperature for a lump-free, creamy frosting.
• Let the cookies cool completely before frosting. If they are even slightly warm, the frosting will melt and slide off.
• For perfectly shaped cookies, gently press down any uneven peaks on the dough balls with slightly damp fingers before baking.

Storage & Reheating

Store frosted cookies in a single layer in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cookies in a sealed container for up to 3 months; thaw and frost before serving. The frosting will soften at room temperature, so let refrigerated cookies sit out for 15 minutes before serving.

FAQ

Can I use yellow or vanilla cake mix instead?

You can, but the flavor will be much less complex. You’ll need to increase the added pumpkin pie spice to 1 1/2 teaspoons to compensate.

Why is my dough so sticky?

This is normal for this recipe. The pumpkin puree adds a lot of moisture, which is what creates the soft, cakey texture. Using a cookie scoop is the easiest way to handle it.

My cookies didn’t spread much. What happened?

This usually means the dough was over-mixed or packed too tightly when scooping. For slightly flatter cookies, you can gently press the dough balls down before baking.

Can I make the frosting ahead of time?

Absolutely. The frosting can be made up to 3 days in advance. Store it covered in the refrigerator and let it come to room temperature, then re-whip it with a mixer to restore its fluffy texture before using.

Is the frosting optional?

No, the listed confectioners sugar, cream cheese, butter, vanilla, and salt are for the frosting. If you omit it, you will have a large quantity of unused ingredients.

Can I use pumpkin pie filling by mistake?