2 Ingredient Pumpkin Spice Cookies (Made With Cake Mix)
These soft 2-ingredient pumpkin spice cookies start with a box of cake mix and a can of pumpkin; no eggs, oil, or butter needed, and they are ready in under 30 minutes.
What Are 2-Ingredient Pumpkin Spice Cookies
A 2-ingredient pumpkin spice cookie is exactly what it sounds like: a soft, pillowy, cake-like cookie made from just a box of cake mix and a can of pumpkin. The pumpkin replaces eggs, oil, and butter, so the batter comes together in minutes with almost no cleanup. The cake mix already has warm pumpkin spice flavor built in, so every cookie tastes like it started from scratch, even though it didn’t.
These were such a hit at my house that I have made three batches since testing the recipe. They deserve a place in your recipe box this fall.
Why You Will Love It
Everyone who loves pumpkin spice will love these.
- Only two ingredients: You likely already have both in your pantry this time of year.
- Ready in under 30 minutes: From bowl to cooling rack faster than most cookie recipes.
- Soft and cake-like: These bake up tender, almost like a little pumpkin muffin top. I call them cakelettes.
- No mixer needed: Just a bowl and a spoon to stir everything together.
- Easy to dress up: A simple cream cheese drizzle turns them into something special.
- Great for a crowd: Simple enough to double for a fall gathering or bake sale.
Ingredient Notes
Cookies
Spice Cake Mix: the base of the dough, already packed with warm pumpkin spice flavor, so there is no extra seasoning to measure out.
Canned Pumpkin: adds moisture and pumpkin flavor, and stands in for the eggs, oil, and butter you would normally need.
Cream Cheese Drizzle
Whipped Cream Cheese: the starting point for the drizzle, giving it a soft tang that balances the sweetness.
Powdered Sugar: sweetens the drizzle and helps it set into a soft, sliceable ribbon over the cookies.
Vanilla: rounds out the drizzle with warmth and a little depth.
Milk or Cream: thins the drizzle to the right consistency for drizzling with a fork.
How To Make 2 Ingredient Pumpkin Spice Cookies
These are the fastest cookies I have ever made. As soon as I dumped the cake mix into the bowl, it smelled like fall.
1. Preheat and prep
Preheat the oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper.
2. Mix the dough
Stir together the cake mix and pumpkin in a large bowl until well blended. The dough will be thick and a little sticky, and that is exactly right.
3. Scoop and bake
Drop rounded scoops of dough onto the prepared cookie sheets and bake until the centers are set and the edges feel firm, 18 to 20 minutes.
4. Cool
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
5. Make the drizzle
Mix together the whipped cream cheese, powdered sugar, vanilla, and milk or cream until smooth.
6. Drizzle and set
Drizzle the cream cheese mixture over the cooled cookies with a fork. Let the drizzle harden completely before storing or serving.
Tips for Success
- No need to refrigerate the dough before scooping. It goes straight from the bowl to the cookie sheet.
- A tablespoon works just as well as a scoop for measuring each cookie.
- Those little crags left behind from scooping are the perfect spot for the drizzle to settle into.
- I tested the pumpkin spice cookies in three different sizes, and every size baked up just as delicious.
- These cookies do not spread as they bake, so you can place them close together on the cookie sheet.
- Do not overbake. The centers should look set, not dry, since the cookies firm up more as they cool.
- Drizzle the cream cheese mixture over the cooled cookies with a fork for the prettiest finish.
Simple Variations
These cookies are easy to dress up with a few simple mix-ins or toppings.
- Swap in a carrot cake mix for a different flavor; it still has those warm, cozy spices that pair so well with the cream cheese drizzle.
- Add raisins or currants for a little chew in every bite.
- Stir in chopped walnuts or pecans for some crunch.
- Mini chocolate chips or butterscotch chips are a lovely addition.
- A little orange zest adds a bright, unexpected note alongside the pumpkin spice.
- Crushed Heath bars fold in beautifully for a toffee crunch.
- Sprinkle the dough with sanding sugar before baking for a little sparkle and crunch on top.
Storage Ideas
These cookies went fast; they were that good. I did set aside a few from one batch and left them out overnight, and they were still just as soft the next morning with my coffee.
Once the drizzle has fully hardened, store the cookies in an airtight container at room temperature for up to 3 days.
Because of the cream cheese drizzle, you can also refrigerate the cookies for up to a week if you want to keep them longer. Undrizzled cookies freeze well in a freezer-safe container for up to 3 months. Thaw at room temperature, then add the drizzle before serving.
More Cookies To Make With A Box Mix
If two-ingredient cookies have you hooked, here are a few more mix-and-bake ideas using the same easy method, just with a different box of cake mix each time.
Soda Pop Cookies
Mix 1 box of confetti or yellow cake mix with about 3/4 can of Sprite or Sprite Zero, then bake at 350 degrees Fahrenheit for 8 to 10 minutes.
Whipped Crinkle Cookies
Mix 1 box of chocolate, strawberry, or red velvet cake mix with 1 (8-ounce) tub of thawed whipped topping, like Cool Whip. Roll the dough balls in powdered sugar, then bake at 350 degrees Fahrenheit for 10 to 12 minutes.
Angel Food Fruit Yogurt Cookies
Mix 1 box of angel food cake mix with 2 cups of Greek yogurt and bake at 350 degrees Fahrenheit for 10 minutes.
Ricotta Cake Mix Cookies
Mix 1 box of yellow or spice cake mix with 1 (15-ounce) container of ricotta cheese and bake at 350 degrees Fahrenheit for 20 minutes.
Lemonade Cookies
Mix 1 box of lemon cake mix with 1 (12-ounce) can of thawed frozen lemonade concentrate, then bake at 350 degrees Fahrenheit for 10 to 12 minutes.
Serving Suggestions
Bobby and I really loved these delicious cookies as a treat with our morning coffee. They’re also delicious with hot tea or chai. They also travel well, which makes them an easy choice for a lunchbox treat, a fall bake sale, or a plate to share with neighbors.
2-Ingredient Pumpkin Spice Cookies With Cream Cheese Drizzle
Ingredients
Cookies
- 1 15.25 oz spice cake box mix
- 15 oz can pumpkin puree not pumpkin pie mix
Cream Cheese Drizzle
- 1/4 TBS whipped cream cheese
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1-2 TBS milk or cream
Instructions
- Preheat the oven to 350°. Add parchment paper to two rimmed baking sheets
For Cookies
- Dump the cake mix and pumpkin puree into a large bowl, then mix until the cake mix is fully incorporated.
- Using a scoop or tablespoon, drop batter onto the cookie sheet.
- Bake for 10-14 minutes, depending on size. Do not overbake.
- Remove from the oven and cool on the baking sheet for 5 minutes, then transfer to a cooling rack to completely cool.
Cream Cheese Drizzle
- Combine room-temperature cream cheese, confectioner's sugar, vanilla, and one tablespoon of milk or cream. Mix until smooth.
- Add more milk if the drizzle is too thick.
- When the cookies are completely cool. Drizzle the mixture over the cookies and let the drizzle set.
More Fall Recipes To Bake From Your Pantry
If you love how easy these pumpkin spice cookies come together, here are a few more fall favorites worth adding to your baking list.
Delicious Raw Apple Cake: A Taste Of Fall
This moist apple cake is packed with fresh apples in every bite and comes together with simple pantry ingredients. It is the kind of cake that fills the kitchen with the best fall smells while it bakes.
Pumpkin Spice Coffee Cake With Streusel Topping
A soft pumpkin coffee cake topped with a buttery streusel crumble, perfect alongside your morning coffee. It brings all the same cozy pumpkin spice flavor in a slightly different form.
Pumpkin Spice Cake With Maple Glaze
This spiced pumpkin cake is finished with a sweet maple glaze that soaks right into every slice. A lovely dessert for a fall gathering or a quiet night in.
Bacardi Rum Cake From A Box Mix
Proof that a box mix can become something truly special, this rich, moist cake gets its flavor from a generous soak in rum. A great make-ahead dessert for entertaining.
Everything You Are Wondering About These Pumpkin Spice Cookies
Yes. Yellow, chocolate, or even carrot cake mix works well in place of spice cake mix, though the spice flavor gives you the most classic pumpkin spice taste.
Canned pumpkin is recommended, since fresh pumpkin puree can vary in moisture and may make the dough too wet. If you do use fresh, drain it well first.
That is completely normal for this recipe. Because there is no butter or oil, these cookies bake up soft and cake-like rather than chewy, closer to a little pumpkin muffin top.
No, the drizzle is optional. The cookies are still soft and flavorful without it, or you can dust them with powdered sugar instead.
Yes, freeze the cookies without the drizzle in a freezer-safe container for up to 3 months, then thaw and drizzle before serving.
No, these cookies hold their shape as they bake, so you can place them close together on the pan.
These pumpkin spice cookies have quickly become one of my favorite ways to welcome fall into the kitchen. There is something so satisfying about a dough that comes together in one bowl, with a smell that fills the house the moment the cake mix hits the pumpkin.
Whether you are making a batch for your own kitchen or bringing a plate to share, this is the kind of easy recipe worth keeping close all season long.
Happy Baking, friends…
