These Soft Pumpkin Spice Cookies are made with just 3 ingredients! Perfectly spiced and chew cookies that are topped with a dollop of sweet vanilla frosting. The perfect fall cookie recipe.
This recipe was originally published September 20, 2014. It has since been updated to include helpful tips and fresh photos.
- Cake Mix Hack: I loooooove a good cake mix hack. These cookies are soft, fluffy, and loaded with pumpkin flavor.
- Eggless Dessert: NO eggs required!
- Fall Favorite: Loaded with cinnamon, nutmeg, and pumpkin spices.
These soft pumpkin spice cookies are loaded with fall flavor, and it all starts with a cake mix! With only three ingredients you get a cake like pumpkin packed cookie that is perfect for fall, Thanksgiving and Christmas. I love a good cake mix hack, and this one lands firmly on the top!
EGGLESS PUMPKIN SPICE COOKIES
There are only three ingredients in this simple fall cookie, and they are cheap. One large batch of cookies will cost around $5! You can’t beat that, especially when you’re looking to serve a crowd! Try serving them as a side to pumpkin milkshakes!
- Cake Mix: Specifically, spice cake mix. I find it in the baking aisle of Target and stock up. It’s amazing in these cookies as well as my caramel apple cupcakes and pumpkin lazy cake.
- Pumpkin: Pumpkin puree. Make sure you double check and do not use pumpkin pie mix. This helps give you that bold pumpkin flavor and fluffy cookie texture without the need for eggs.
- Butter: Melted butter is the extra fat needed to keep the cookies moist.
- Frosting: Optional, but a delicious addition. Use your favorite canned or homemade frosting.
HOW TO MAKE PUMPKIN COOKIES FROM A CAKE MIX
- PREP: Preheat the oven to 375 degrees. Line a baking tray with parchment or silicone baking mats. This cookie recipe is sticky, so those are important to help remove the baked cookies from the pan.
- MIX: Stir together the cake mix, pumpkin, and melted butter. At first, it will seem like it is too clumpy. Keep mixing and things will come together into the perfect pumpkin cookie dough.
- BAKE: Scoop 2 tablespoons full of batter onto the prepared tray, leaving about 2 inches between each cookie. Bake 10-14 minutes, or until the edges of the cookies begin to curl and the top is lightly browned.
- FROST: Optional, but a delicious addition. Spoon a teaspoon or two of frosting onto each cookie and enjoy!
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring spoon. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
Nope! This recipe comes together quickly by hand mixing with a spatula or whisk. No need to bust out the stand mixer or hand mixer.
These cookies stay fresh and delicious up to three days, if stored in an airtight container. Keep them covered on the counter for optimum freshness.
Yes! Bake and frost the cookies as directed. Place in a single layer on a parchment lined tray and freeze for 1-2 hours, or until the frosting is solid. Transfer the cookies to a labeled zip top bag and store in the freezer until ready to use.
Yes. Sometimes it’s tricky to find the spice cake mix in store, which is why I stock up when I see it. If that’s the case, pick up a white cake mix and add 2 teaspoons of pumpkin pie spice to the mix.
Pumpkin Spiced Cookies
- 1 (15.25 oz) spice cake mix
- 1 cup pumpkin puree
- 1/4 cup butter melted
- 1 container vanilla OR cream cheese frosting
- Preheat the oven to 375 degrees. Line two large cookie sheets with parchment or silicone mats.
- Combine the cake mix, pumpkin, and melted butter in a large mixing bowl.
- Stir with a whisk or spatula until combined and smooth, about 1 minute.
- Scoop 2 tablespoon full rounds onto the prepared baking tray, spacing about 2 inches apart.
- Bake 10-14 minutes, or until the edges slightly curn and the tops are firm.
- Allow the cookies to cool and frost with a tablespoon of frosting.