3 Ingredient Pumpkin Cookies with Cream Cheese Frosting Recipe
These 3 Ingredient Pumpkin Cookies with Cake Mix offer an easy and delicious way to enjoy a seasonal treat. Combining a spice cake mix with pumpkin puree and eggs creates moist, flavorful cookies that pair perfectly with a creamy cinnamon-infused cream cheese frosting. Ready in under 30 minutes and ideal for fall gatherings or anytime you crave a festive dessert.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Total Time: 26 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Ingredients
- 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 Ingredients
- 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 prepare for baking the cookies.
- Mix Cookie Dough: In a large mixing bowl, combine the spice cake mix, eggs, pumpkin puree, and vanilla extract (if using). Mix well using a fork, hand mixer, or stand mixer until fully blended.
- Portion Dough: Using a cookie scoop or spoon, create heaping 1 tablespoon-sized dough balls and place them about 2 inches apart on a parchment-lined baking sheet. Note that the dough is wet and sticky.
- Shape 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 to 10 minutes until the edges are set but the centers remain soft.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make Cream Cheese Frosting: While the cookies cool, prepare the frosting. In a medium bowl, beat together softened cream cheese and butter on low speed until smooth and clump-free.
- Add Sugar and Flavoring: Add powdered sugar, vanilla extract, and 1/4 teaspoon ground cinnamon to the cream cheese mixture. Beat on medium speed until light and fluffy.
- Frost Cookies: Spoon or spread the cream cheese frosting onto each cooled cookie.
- Garnish: Sprinkle the remaining 1/4 teaspoon ground cinnamon on top of the frosted cookies as an optional finishing touch.
Notes
- For best results, use full-fat cream cheese and unsalted butter at room temperature for smooth frosting.
- Make sure not to overbake the cookies; they should be soft and moist in the center.
- You can substitute the spice cake mix with a pumpkin or carrot cake mix for variation.
- Store frosted cookies in the refrigerator for up to 3 days to keep the frosting fresh.
- Optionally, add chopped nuts or chocolate chips to the dough for added texture.
