These Pumpkin Quickies Cookies only need 2 ingredients: cake mix and pumpkin puree. This easy cake-mix cookie recipe is perfect for when you need a pumpkin cookie fix stat.
- Quick. As the name implies, these pumpkin cake mix cookies come together quickly! Just add the ingredients (there are only two) to a bowl and mix. After a brief (and optional) chill time, shape the batter into balls and bake.
- Easy. No special equipment required! Just a big bowl, baking sheets and simple ingredients.
- Full of pumpkin flavor. All of the moisture in this cookie recipe comes from pumpkin puree, so each bite is literally full of pumpkin flavor! The spice cake mix adds the perfect amount of autumn spices.
Only 2 Ingredients
That is not a typo, this recipe really is only made with two ingredients: cake mix and pumpkin puree. The spice cake mix has fall favorites like cinnamon, nutmeg and allspice. Combine that with pure pumpkin puree, and your home will pretty much smell like autumnal heaven.
Tips for Success
Here are a few quick tips to make sure your pumpkin cake mix cookies come out perfectly:
- Use pumpkin puree. Make sure you are using pure pumpkin puree, not pumpkin pie filling. They are two different things and you want just the plain pumpkin for these cookies.
- Chill time is optional. The chill time for this recipe is optional, but I like to chill the cookie batter because it is quite sticky. Once it is cold, it is much easier to handle and can be rolled into balls. If you are skipping the chill time, you’ll want to drop the cookie batter directly on your lined baking sheet. The cookie will bake in exactly the shape that you create with the batter, so try to make a rounded little mound of batter for a fluffy cookie.
- Different cake mix flavors. If you want to try a different flavor profile, you could also use butter cake or yellow cake mix. Just make sure the total amount of cake mix in the recipe stays the same. You can add 1/2 teaspoon of pumpkin spice mix if you like.
- Add toppings. If you want to get a little fancy, you can top these cookies with frosting or add a simple glaze like the one in my blueberry scones recipe. A spiced glaze like in this pumpkin scones recipe would also be lovely! Another idea is to roll the cookie batter balls in cinnamon sugar before baking.
How to Store Pumpkin Quickies
- Counter. Let the cookies cool completely, then store them in an airtight container on the counter for up to 3 days.
- Fridge. To extend their shelf life, you can store the cooled cookies in an airtight container in the fridge for up to 7 days.
- Freezer. Place the cooled cookies in an airtight, freezer-safe container and freeze for up to 3 months. Thaw on the counter for a few hours before digging in.
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- 1 box spice cake mix, 15.25oz (I used Duncan Hines Spice Cake mix)
- 1 can pumpkin puree, 15oz
- Prep your tools. Preheat your oven to 350F. Line two baking sheets with parchment paper. Set aside.
- Make the cookie batter. In a large freezer-safe bowl, combine the cake mix and the pumpkin puree. Mix with a spoon until well incorporated.
- Chill.* Place the bowl in the freezer for 30 minutes to chill. (This is optional, read the notes below and in the blog post.)
- Shape the cookies. Use a tablespoon measure to scoop out about 2 tablespoons of batter at a time. Roll into a ball and then place on your prepared cookie sheets. (If you are working in batches, put the cookie batter in the fridge in between batches.)
- Bake. Place in the oven and bake for 14-15 minutes, until the centers are set. (Depending on the size of your oven, you may need to work in two batches.)
- Cool. Let the cookies cool for 5 minutes before transferring to a wire rack to finish cooling completely.