There is something simply magical about a treat that comes together with almost no fuss and spectacular flavor. The 3 Ingredient Pumpkin Cookies with Cake Mix Recipe is one of those gems that I keep coming back to, especially during pumpkin season. With just a box of spice cake mix, a couple of eggs, and luscious pumpkin puree, you can whip up soft, flavorful cookies that taste like fall on a plate. Whether you’re a seasoned baker or just want a quick way to satisfy a sweet pumpkin craving, these cookies hit all the right notes.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is carefully chosen not only to make the dough come together effortlessly but to also provide that perfect balance of spice, moisture, and richness. Let’s talk about what you’ll need and why these particular ingredients work so well.
- Spice Cake Mix: This is the flavorful base of your cookies, delivering warming spices like cinnamon and nutmeg that scream autumn.
- Eggs (2 large): Eggs bind everything together and give the cookies their chewy, tender texture.
- Pumpkin Puree (1/3 cup): Adds moisture, subtle sweetness, and that unmistakable pumpkin taste to the cookies.
- Vanilla Extract (1/2 teaspoon, optional): A splash that brightens up the flavors and adds a lovely aroma.
- Cream Cheese (8 ounces, softened): For luscious frosting that’s rich and tangy, pairing beautifully with the spiced cookies.
- Unsalted Butter (1/2 cup, softened): Creates a smooth and creamy frosting texture.
- Powdered Sugar (1 cup): Sweetens and thickens the frosting for the perfect spreadable consistency.
- Pure Vanilla Extract (1 teaspoon): Enhances the frosting’s flavor with warmth and depth.
- Ground Cinnamon (1/2 teaspoon, divided): Adds a bit of spice to the frosting and tops off the cookies with extra flavor.
How to Make 3 Ingredient Pumpkin Cookies with Cake Mix Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 350 degrees Fahrenheit. This temperature ensures your cookies bake evenly, coming out tender without drying out.
Step 2: Mix the Cookie Dough
In a large bowl, combine your spice cake mix, eggs, pumpkin puree, and vanilla extract if you’re using it. Mixing with a fork is fine here, but if you want a smoother dough, a hand mixer or stand mixer works beautifully. The dough will be a bit wet and sticky—that’s exactly how it should feel for perfectly soft cookies.
Step 3: Prepare the Cookie Sheet
Line a baking sheet with parchment paper. This prevents sticking and helps your cookies bake evenly. Using a cookie scoop or spoon, drop heaping tablespoon-sized dollops of dough, leaving about two inches of space between each cookie since they will spread slightly.
Step 4: Shape the Cookies
Gently pat down each dough mound with your fingers or the back of a spoon. You don’t want to roll them into smooth balls; a slightly flattened shape helps them bake into soft, chewy cookies with irresistible edges.
Step 5: Bake to Perfection
Bake your cookies for 9 to 10 minutes. Keep an eye on them—the edges will set and the tops remain soft, like little pillows ready to melt in your mouth.
Step 6: Cool Before Frosting
Once out of the oven, let the cookies rest on the baking sheet for about five minutes to firm up a bit. Then transfer them to a wire rack to cool completely. This is essential so your frosting doesn’t melt away when you spread it on.
Step 7: Whip Up the Cream Cheese Frosting
While the cookies cool, mix the softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and half of the ground cinnamon, then whip it all to a fluffy frosting that’s bursting with rich, tangy goodness.
Step 8: Frost and Finish with Cinnamon
Spread the frosting generously over each cooled cookie. To finish, sprinkle a pinch of the remaining ground cinnamon on top for an inviting aromatic touch and a bit of extra spice.
How to Serve 3 Ingredient Pumpkin Cookies with Cake Mix Recipe
Garnishes
These cookies are lovely on their own, but a light dusting of powdered sugar or a sprinkle of chopped toasted pecans on the frosting adds a delightful texture and visual appeal. Fresh pumpkin seeds can also add a fun, crunchy surprise.
Side Dishes
Pair your pumpkin cookies with a warm cup of chai tea or a creamy latte to complement the spices. A glass of cold milk or a hot apple cider work wonders too, balancing the sweetness and making snack time feel special.
Creative Ways to Present
Turn these cookies into a festive dessert platter by stacking them with a few slices of spiced apples or drizzling with melted dark chocolate. For a crowd-pleaser, sandwich two cookies together with the cream cheese frosting for a pumpkin cookie sandwich that disappears fast!
Make Ahead and Storage
Storing Leftovers
You can keep these cookies fresh by storing them in an airtight container in the fridge for up to 5 days. The cream cheese frosting stays sturdy and delicious, making leftovers just as tempting as the first batch.
Freezing
If you want to stash these away for later, freeze the unfrosted cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag. Frost after thawing for best results. They last nicely in the freezer for up to 3 months.
Reheating
Warm your cookies gently in the microwave for 10 to 15 seconds to bring out that fresh-baked softness. Avoid heating the frosting too long or it will melt, but a light warming will make the cookies taste like they just came from the oven.
FAQs
Can I use canned pumpkin for the pumpkin puree?
Absolutely! Canned pumpkin puree is perfect for this recipe—it’s smooth and adds fantastic moisture and flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains extra spices and sweeteners.
What if I don’t have a spice cake mix?
If spice cake mix isn’t available, you can try yellow or vanilla cake mix plus some added pumpkin pie spice, but the spice cake mix makes it so easy and flavorful, so it’s worth grabbing it if you can.
Can these cookies be made gluten-free?
Yes! There are gluten-free spice cake mixes on the market now. Just double-check the package, and your 3 Ingredient Pumpkin Cookies with Cake Mix Recipe will be just as tasty but gluten-friendly.
Is the frosting necessary?
The cream cheese frosting is a delicious addition, but if you’re short on time, the cookies taste great on their own. They have plenty of natural spice and pumpkin flavor even without frosting.
Can I add nuts or chocolate chips to the dough?
Definitely! Toss a half cup of chopped walnuts, pecans, or chocolate chips into the dough before baking for a little extra texture and indulgence. It’s a fun twist that keeps the recipe flexible to your taste.
Final Thoughts
There’s something truly special about how easy and rewarding the 3 Ingredient Pumpkin Cookies with Cake Mix Recipe is. Every autumn season, I find myself reaching for this recipe because it delivers cozy fall flavors with minimal effort and maximum comfort. I hope you give these cookies a try—they’ll quickly become one of your favorite ways to enjoy pumpkin without fussing over complicated baking. Happy baking and even happier snacking!
Print
3 Ingredient Pumpkin Cookies with Cake Mix Recipe
- Prep Time: 7 minutes
- Cook Time: 9 minutes
- Total Time: 16 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and easy 3 Ingredient Pumpkin Cookies made with a spiced cake mix, pumpkin puree, and eggs, topped with a creamy cinnamon cream cheese frosting. These soft, moist cookies are perfect for fall baking and take just minutes to prep and bake.
Ingredients
Cookies
- 1 (15.25 oz) box spice cake mix (Duncan Hines recommended)
- 2 large eggs
- 1/3 cup pumpkin puree
- 1/2 teaspoon vanilla extract (optional)
Frosting
- 8 ounces full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon, divided
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the right temperature for baking the cookies.
- Mix cookie dough: In a large mixing bowl, combine the spice cake mix, eggs, pumpkin puree, and vanilla extract. Mix well using a fork or a hand/stand mixer until fully combined into a sticky dough.
- Form cookies: Using a cookie scoop or spoon, create heaping 1-tablespoon portions of dough and place them about 2 inches apart on a parchment-lined baking sheet. The dough will be wet and sticky.
- Flatten cookies: Gently pat down each cookie dough ball to flatten slightly, no need to roll into smooth balls.
- Bake cookies: Bake in the preheated oven for 9-10 minutes until the edges are set but the centers still look soft.
- Cool cookies: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
- Make frosting: While the cookies cool, prepare the frosting by beating together the softened cream cheese and unsalted butter until smooth and creamy. Add the powdered sugar, vanilla extract, and half of the ground cinnamon, then beat again until fully combined and fluffy.
- Frost cookies: Once cookies are completely cooled, spread or pipe the cream cheese frosting on top of each cookie and sprinkle with the remaining cinnamon if desired.
Notes
- The dough will be sticky, so using a cookie scoop helps portion the cookies evenly.
- Don’t overbake to keep the cookies soft and moist.
- Frost the cookies only after they are completely cool to prevent melting the frosting.
- You can substitute pumpkin puree with 1/3 cup canned pumpkin or homemade pumpkin puree.
- For extra cinnamon flavor, sprinkle a little cinnamon on top of the frosting before serving.
