Cake Mix Pumpkin Cookies

No ratings yet

Soft pumpkin cookies with cream cheese icing made easy using a box cake mix and pecans. A cozy fall baking favorite and one of our go-to easy pumpkin dessert ideas, perfect for gatherings, gifting, or satisfying a seasonal craving.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Servings: cookies

Author: Rachel Rodda

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