Pumpkin Cake Mix Cookies 🎃🍪

These Pumpkin Cake Mix Cookies are soft, chewy, warmly spiced, and incredibly easy to make. Using a box of spice cake mix and pumpkin puree keeps the ingredient list short while creating cookies packed with cozy fall flavor.

Add chocolate chips for a classic pumpkin-chocolate combination, white chocolate for extra sweetness, or keep them simple for an easy autumn treat. They’re perfect for Halloween parties, Thanksgiving dessert tables, fall bake sales, or afternoon snacking.

Prep Time: 10 minutes
Bake Time: 10–12 minutes
Total Time: About 25 minutes
Servings: 24 cookies

Why You’ll Love This Recipe

Starts with boxed cake mix
Quick 10-minute prep
Soft and chewy texture
Full of pumpkin spice flavor
Easy for beginner bakers
Perfect for fall and Thanksgiving
Simple to customize
Freezer-friendly
Great for parties and cookie trays

Ingredients

For the Cookies

1 box (15.25 oz) spice cake mix
1 cup pumpkin puree
1 large egg
¼ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
1 cup semi-sweet chocolate chips

Optional Add-Ins

White chocolate chips
Milk chocolate chips
Chopped pecans
Chopped walnuts
Dried cranberries
Cinnamon chips
Cream cheese frosting
Cinnamon sugar

Important: Use 100% pure pumpkin puree, not pumpkin pie filling.

How to Make Pumpkin Cake Mix Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Line two large baking sheets with parchment paper.

Step 2: Mix the Pumpkin and Wet Ingredients

Add the pumpkin puree, egg, vegetable oil, and vanilla to a large mixing bowl.

Whisk until smooth.

Step 3: Add the Cake Mix

Add the dry spice cake mix, pumpkin pie spice, and cinnamon.

Stir with a spatula until completely combined.

The dough will be softer and stickier than traditional cookie dough. That’s normal.

Step 4: Add Chocolate Chips

Fold the chocolate chips gently into the pumpkin cookie dough.

Reserve a small handful for pressing into the tops before baking.

Step 5: Scoop the Cookies

Use a medium cookie scoop to portion the dough onto the prepared baking sheets.

Leave approximately 2 inches between each cookie.

Because pumpkin cake mix cookies don’t spread as much as traditional cookies, gently flatten the tops with the back of a spoon if you prefer a flatter cookie.

Press a few additional chocolate chips onto each cookie.

Step 6: Bake

Bake for 10–12 minutes.

The edges should look set while the centers remain soft.

Avoid overbaking. The cookies continue to set as they cool.

Step 7: Cool

Leave the cookies on the baking sheet for about 5 minutes.

Transfer them carefully to a wire rack and allow them to cool completely.

Easy 3-Ingredient Version

Want an even simpler pumpkin cookie?

Use:

1 box spice cake mix
1 can (15 oz) pumpkin puree
1 cup chocolate chips

Mix everything together, scoop onto a lined baking sheet, and bake at 350°F for approximately 10–13 minutes.

These cookies will be especially soft and cake-like.

Tips for the Best Pumpkin Cake Mix Cookies

Use Pumpkin Puree

Pumpkin puree and pumpkin pie filling aren’t the same thing. Choose plain canned pumpkin for this recipe.

Don’t Prepare the Cake Mix According to the Box

Use the dry cake mix directly from the package. Don’t add the ingredients listed on the box.

Don’t Overbake

Pumpkin cookies should stay soft. Remove them when the edges are set even if the centers still look slightly soft.

Shape Before Baking

Cake mix cookies may not spread very much. Shape or lightly flatten them before putting them into the oven.

Let Them Cool

Freshly baked pumpkin cookies are very soft. Allow them several minutes to set before moving them.

Pumpkin Chocolate Chip Cookies

Chocolate chips are one of the best additions to pumpkin cookies.

For extra chocolate flavor, use:

¾ cup semi-sweet chocolate chips
¼ cup mini chocolate chips

Fold most into the dough and reserve some for decorating the tops.

Pumpkin White Chocolate Cookies

Replace the semi-sweet chocolate chips with 1 cup white chocolate chips.

The sweet vanilla flavor of white chocolate pairs beautifully with cinnamon and pumpkin spice.

For extra texture, add ½ cup chopped pecans.

Pumpkin Cream Cheese Cookies

Bake the cookies without chocolate chips and allow them to cool completely.

Top with cream cheese frosting.

Easy Cream Cheese Frosting

4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract

Beat everything together until smooth and fluffy.

Spread or pipe over cooled cookies.

Cinnamon Sugar Pumpkin Cookies

Combine:

¼ cup granulated sugar
1 teaspoon cinnamon

Sprinkle a little over each cookie before baking.

This creates a simple cinnamon-spiced finish.

More Delicious Variations

Pumpkin Pecan Cookies

Fold ¾ cup chopped toasted pecans into the dough.

Pumpkin Walnut Cookies

Add chopped walnuts and chocolate chips.

Pumpkin Cranberry Cookies

Add dried cranberries and white chocolate chips.

Pumpkin Spice Cookies

Skip the chocolate and increase the pumpkin pie spice slightly for a simple fall cookie.

Chocolate Pumpkin Cookies

Use chocolate cake mix instead of spice cake mix and add chocolate chips.

Caramel Pumpkin Cookies

Fold caramel baking chips into the batter and finish cooled cookies with a light caramel drizzle.

Can I Use Yellow Cake Mix?

Yes.

If you don’t have spice cake mix, use one box of yellow cake mix and add:

2 teaspoons cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
Pinch of cloves

This gives the cookies a similar warm fall flavor.

Can I Use Chocolate Cake Mix?

Absolutely.

Chocolate cake mix and pumpkin create rich, soft chocolate cookies. Add semi-sweet chocolate chips for an extra-chocolate version.

What to Serve with Pumpkin Cookies

These cookies are delicious with:

Coffee
Hot chocolate
Warm apple cider
Cold milk
Vanilla ice cream
Fresh apples
Caramel sauce

For Thanksgiving, arrange them alongside pumpkin pie, pecan pie bars, and other fall desserts.

Make-Ahead Instructions

Prepare the cookie dough, cover tightly, and refrigerate for several hours.

When ready to bake, scoop onto prepared baking sheets and bake as directed.

Chilled dough may need an additional minute in the oven.

Storage

Pumpkin naturally makes these cookies very moist.

Allow them to cool completely before placing them in an airtight container.

Store at room temperature for about 2 days or refrigerate for up to 5 days.

Place parchment paper between layers to prevent sticking.

Can You Freeze Pumpkin Cake Mix Cookies?

Yes.

Let the baked cookies cool completely.

Arrange them in a freezer-safe container with parchment between layers.

Freeze for up to 3 months.

Thaw at room temperature before serving.

Frequently Asked Questions

Can you make cookies with pumpkin and cake mix?

Yes. Cake mix provides the flour, sugar, leavening, and flavoring needed for an easy cookie dough, while pumpkin adds moisture and flavor.

Are Pumpkin Cake Mix Cookies chewy or cakey?

They tend to be softer and more cake-like than traditional chocolate chip cookies because pumpkin contains a significant amount of moisture.

Do I add the ingredients listed on the cake mix box?

No. Use the dry cake mix directly from the package and follow this recipe instead.

Is pumpkin puree the same as pumpkin pie filling?

No. Pumpkin puree is plain pumpkin, while pumpkin pie filling contains additional sweeteners and spices.

Why is my cookie dough sticky?

That’s normal. Pumpkin creates a soft, sticky dough. A cookie scoop makes portioning easier.

Why didn’t my cookies spread?

Pumpkin cake mix cookies naturally spread less than traditional cookies. Lightly flatten the dough before baking if you want wider cookies.

Can I make them without eggs?

Yes. The simple cake-mix-and-pumpkin version can be made without eggs, although the finished texture will be softer and more cake-like.

Can I add chocolate chips?

Absolutely. Semi-sweet, milk, dark, or white chocolate chips all work.

Can I use fresh pumpkin?

Yes, but homemade pumpkin puree can contain more moisture. Drain excess liquid before measuring.

Can I frost these cookies?

Yes. Cream cheese frosting is especially delicious with pumpkin spice cookies.

Can I make them ahead?

Yes. Bake them a day ahead or prepare the dough and refrigerate it until you’re ready to bake.

How do I know they’re done?

The edges should be set and the tops should no longer look wet. The centers can remain soft because they’ll continue setting as they cool.

Pro Tips

Use spice cake mix for the easiest fall flavor.
Measure pumpkin carefully to avoid overly wet dough.
Use a cookie scoop for evenly sized cookies.
Don’t worry if the dough looks sticky.
Flatten the dough slightly before baking.
Reserve chocolate chips for decorating the tops.
Don’t overbake.
Cool completely before storing.
Keep parchment between layers of cookies.
Add cream cheese frosting only after the cookies are completely cool.

Final Thoughts

These Pumpkin Cake Mix Cookies are one of the easiest ways to enjoy pumpkin season without making complicated cookie dough from scratch. A box of cake mix, pumpkin puree, warm spices, and chocolate chips creates soft, flavorful cookies with very little preparation.

Make the classic chocolate chip version, switch to white chocolate and pecans, add cinnamon sugar, or finish them with cream cheese frosting. They’re an easy fall treat for Halloween, Thanksgiving, bake sales, or cozy weekend baking.