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
Scale
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.
