Fall baking season calls for recipes that deliver big flavor without eating up your whole afternoon, and these cake mix pumpkin cookies are just that.
Made with just a handful of pantry staples, this easy cookie recipe transforms a simple box of vanilla cake mix into soft, spiced pumpkin cookies.
It’s the kind of shortcut that quick pumpkin desserts are built on, cutting out the fuss of starting from scratch while still landing on a Fall cookie that tastes completely homemade.
Once baked and cooled, these easy pumpkin cookies get topped with a swirl of cream cheese frosting that turns them from a simple snack into something party-ready.
Whether you’re bringing a treat to a fall potluck, planning Fall party desserts, or just craving sweet snacks, these Fall cake mix cookies come together fast without sacrificing flavor.
If you love mini pumpkin desserts, try these tiramisu pumpkin cookies, my pumpkin coffee cake cookies, or these gorgeous pumpkin mini bundt cakes.
Why You’ll Love This Cake Mix Pumpkin Cookies Recipe
Quick and easy: Cake mix cookies have a well-earned reputation for being nearly foolproof, and this version leans into that ease while layering in warm pumpkin flavors for a cookie that’s soft and perfectly tender.
Soft and cakey: The pumpkin puree keeps the cookies moist rather than crisp, giving them that pillowy, cake-like bite that pairs so well with fall spices.
Cream cheese frosting: Need I say more?! A swirl of cream cheese frosting turns a simple cookie into something that looks and tastes like a bakery treat, perfect for parties or gifting during the season.
Key Ingredients
Below are some helpful notes on a few key ingredients. You can find the full ingredient list with quantities and steps in the printable recipe card below.
- Vanilla cake mix: I like both Betty Crocker and Duncan Hines brands. Note that you only need the packaged dry cake ingredients inside the box, not any of the extra ingredients listed to make a cake.
- Pumpkin puree: Be sure to use pure pureed pumpkin and not pumpkin pie mix.
- Pecans: For a nice nutty crunch. You can omit the pecans if you don’t like nuts. Another good alternative is walnuts.
You will notice from the ingredient image there are no eggs! The pumpkin puree and cake mix is all you need to make the cookie batter.
How To Make Pumpkin Cake Mix Cookies
Here’s a quick overview of how to make pumpkin cake mix cookies. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need 2 baking sheets, a large bowl and a hand or stand mixer to get started.
Step 1: Beat the dry cake mix ingredients and the pumpkin puree together. Add the chopped pecans and mix to combine.
Step 2: Use a cookie scoop or spoon to scoop balls of cookie batter on to your prepared baking sheet. Leave plenty of space between the cookies.
Bake then leave to cool completely before frosting.
Step 3: Prepare your frosting, scoop it into a piping bag with a star tip attached and pipe a generous swirl of frosting on top of each cookie. Serve and enjoy!
Recipe Tips For Success
- Cool completely before frosting: Frosting warm cookies will cause the cream cheese frosting to melt and slide right off.
- Adjust powdered sugar to taste: The 2-3 cup range gives you room to make the frosting thicker or lighter depending on your preference. Generally thicker frosting is easier to pipe, softer is fine when adding frosting with a knife or spoon.
- Use a star tip for a bakery finish: For the frosting swirl to get that clean, bakery-style finish, start in the center of each cookie and flicking your wrist outward to finish each swirl.
What To Serve With Frosted Pumpkin Cookies
For a morning or afternoon treat, enjoy these cookies with a hot cinnamon latte or coffee with cinnamon creamer.
For Fall celebrations and parties, serve a platter of these cookies alongside some s’mores cake pops and tiramisu cookies.
How To Store Pumpkin Pecan Cookies
Store: Frosted cookies can be stored in an airtight container for 3 days, but they are best enjoyed on the day you bake them.
Freeze: You can freeze the unfrosted cookies once baked. Simply leave to cool completely, then place the cookies in a freezer bag or container and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Try These Fall Desserts Next
- This coffee walnut loaf cake is such an easy bake.
- Dark chocolate pistachio cookies are perfect for entertaining.
- This Biscoff biscuit cake is an easy no bake dessert idea.
Loved this recipe? Leave a comment and rating, and join me on Facebook and Pinterest for more tasty recipe ideas.
Cake Mix Pumpkin Cookies
Equipment
Ingredients
FOR THE COOKIES
- 1 box vanilla cake mix dry ingredients only, see note 1
- 1¾ cups pumpkin purée 14-15 oz can
- ½ cup pecans chopped
- 2 teaspoons pumpkin spice
FOR THE FROSTING
- ½ block cream cheese 4 oz, softened
- ¼ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar see note 2
- 1 cup whipped topping cool whip, optional
Instructions
FOR THE COOKIES
- Preheat oven to 350℉ (180℃). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, add the cake mix (dry ingredients only) and pumpkin puree. Use a stand or hand mixer to beat until well combined. Add the pecans and mix until combined.
- Use a medium cookie scoop to portion out the cookie batter into balls. Spread at least 3" apart on the baking sheets.
- Bake for 10-12 minutes until lightly golden. Allow the cookies to cool completely before frosting.
FOR THE FROSTING
- Add the butter and cream cheese to a bowl and use a stand or hand mixer to beat until combined.
- Reduce the speed to low and add the vanilla extract and powdered sugar. Beat until combined. If frosting is too thin, add extra powdered sugar (1/4 cup at a time). Gently stir in the whipped topping, if using.
- Scoop the frosting into a piping bag fit with a large star tip. Swirl the frosting onto the cooled cookies, starting in the center of the cookie and working your way out to the outside edges.
Notes
- Cake Mix: You only need to use the packaged dry ingredients in the box cake mix. You don’t need to add any of the extra ingredients listed on the box.
- Frosting: If your frosting is too soft, add extra powdered sugar for a firmer consistency. A firmer frosting is easier to pipe.
- Cream cheese: full fat cream cheese works best for frosting.
- Store: Place leftover cookies in an airtight container and store at room temperature for up to 3 days.
- Freeze: Unfrosted cookies can be frozen once baked for up to 2 months. Thaw overnight in the fridge before frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
