3 Ingredient Pumpkin Cookies with Cake Mix Recipe
These 3 Ingredient Pumpkin Cookies with Cake Mix are a quick and delicious fall treat combining the warm flavors of spice cake and pumpkin puree. Paired with a smooth cream cheese frosting spread with a hint of cinnamon, these cookies are moist, soft, and perfect for festive occasions or a cozy snack. With minimal ingredients and simple preparation, they’re an easy-to-make dessert that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 26 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 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)
Cream Cheese 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°F (175°C) to ensure it reaches the perfect temperature by the time your dough is ready.
- Mix Cookie Dough: In a large mixing bowl, combine the spice cake mix, eggs, pumpkin puree, and optional vanilla extract. Mix thoroughly using a fork, hand mixer, or stand mixer until well combined and smooth.
- Form Cookie Balls: Using a cookie scoop or spoon, drop heaping 1-tablespoon portions of the sticky dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Flatten Dough: Gently pat down each cookie dough ball slightly with your fingers; there is no need to roll them into perfect balls as they hold their shape well during baking.
- Bake Cookies: Bake in the preheated oven for 9 to 10 minutes, until the edges are set but the centers remain soft.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Prepare Frosting: While the cookies cool, make the cream cheese frosting by beating the softened cream cheese and butter together on low speed with a hand mixer until smooth and lump-free.
- Add Frosting Ingredients: Add the powdered sugar, vanilla extract, and 1/4 teaspoon of ground cinnamon to the cream cheese mixture. Beat again until everything is fully incorporated and the frosting is creamy.
- Frost Cookies: Spoon or spread the cream cheese frosting generously on top of each cooled cookie.
- Garnish Cookies: Sprinkle the remaining 1/4 teaspoon of ground cinnamon over the frosted cookies for added flavor and decoration.
Notes
- The pumpkin puree should be plain canned pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Cookies will be soft and moist; avoid overbaking to maintain their tender texture.
- For easier spreading, ensure cookies are completely cooled before applying frosting to prevent it from melting.
- The cream cheese and butter must be softened to room temperature for smooth frosting.
- Optional vanilla in cookie dough adds extra depth but can be left out if unavailable.
- Store cookies in an airtight container in the refrigerator; they are best enjoyed within 3-4 days.
