Introduction
These pumpkin cream cheese cookies are a wonderful shortcut dessert that feels incredibly indulgent. You get all the cozy flavors of fall—spiced cake and pumpkin—combined with the rich tang of cream cheese, all made effortlessly with a boxed mix. They are soft, slightly tangy, and perfect for sharing at any autumn gathering.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Servings: 32 cookies
Ingredients
- 1-8 oz brick cream cheese {softened}
- ¼ cup butter {softened}
- 1 cup pumpkin puree
- 1-15.25 oz box spice cake mix
- ¼ cup powdered sugar {for sprinkling on top after baking}
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and softened butter together until completely smooth and creamy, about 2 minutes.
- Add the pumpkin puree to the cream cheese mixture and beat again until fully incorporated.
- Add the entire box of spice cake mix to the wet ingredients. Mix on low speed at first, then increase to medium, until a thick, uniform dough forms. It will be quite sticky.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are just set and the tops look dry. The cookies will be very soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, place the powdered sugar in a fine-mesh sieve and dust it generously over the tops.
Variations
- Chilled Dough: For a thicker, chewier cookie, cover and chill the dough for 30-60 minutes before scooping and baking.
- Cookie Sandwiches: Spread a thin layer of the leftover cream cheese frosting (if you have any) between two cooled cookies.
- Drizzle Finish: Instead of powdered sugar, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk or a store-bought caramel sauce.
- Mini Muffin Pan: For a uniform, no-spread shape, press tablespoon-sized portions of dough into a greased mini muffin tin and bake.
Tips for Success
- Ensure both the cream cheese and butter are truly softened to room temperature for a smooth, lump-free dough.
- Use a cookie scoop or two spoons to portion the sticky dough—it makes the process much cleaner and ensures even baking.
- Allow the cookies to cool completely before dusting with powdered sugar, otherwise the sugar will melt and create a wet glaze.
Storage & Reheating
Store cooled cookies in a single layer in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze the undecorated cookies for up to 2 months. To reheat, warm individual cookies in the microwave for 10-15 seconds to restore a soft, just-baked texture.
FAQ
Can I use a different cake mix flavor?
Yes, yellow cake or carrot cake mix would also work very well, though the spice cake provides the most classic fall flavor.
Why are my cookies so flat?
This is likely because your butter and cream cheese were too warm or melted. They should be softened but still cool to the touch for the best structure.
Can I make these without a mixer?
You can, but it will require significant arm strength to fully incorporate the cream cheese and butter, and then the thick cake mix dough. A mixer is highly recommended.
My dough is very sticky—is that normal?
Yes, the pumpkin and cream cheese make this a very soft, sticky dough. Using a scoop or two spoons to drop it onto the baking sheet is the easiest method.
Can I add mix-ins like chocolate chips or nuts?
The recipe as written is designed for the ingredients listed. Adding mix-ins would change the moisture balance and structure, so it is not recommended.
Why wait to add the powdered sugar?
If you add the sugar before baking, it will dissolve and disappear. Adding it after cooling gives the cookies their signature sweet, snowy finish.