The very first time I made these Pumpkin Cake Mix Cookies, my entire kitchen smelled like an autumn candle aisle—warm pumpkin, cozy spices, and that subtle sweetness that makes you instantly crave fuzzy socks and a blanket. I remember stirring the thick, pumpkin-rich batter and feeling so pleasantly surprised by how easy it was. No measuring flour, no worrying about baking soda ratios—just cake mix, pumpkin, spice, and a little magic. When they came out of the oven, soft and pillowy with the most irresistible pumpkin aroma, I knew this was going to become one of my go-to fall recipes.
Why You’ll Love This Recipe
You’re going to love this recipe because it gives you bakery-style pumpkin cookies with practically zero effort. If you’ve ever wanted a quick fall dessert that tastes like you spent hours baking—even though it took you maybe twenty minutes—this is the one. They’re soft, fluffy, warmly spiced, and unfailingly delicious. Most of all, you’ll love how foolproof they are; there’s no guesswork and no stress, just pure pumpkin goodness.
Ingredients
- 1 box vanilla cake mix (15.25 oz)
- 1 cup canned pumpkin purée
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1 tub vanilla frosting for topping
- Optional: extra pumpkin pie spice or cinnamon for sprinkling
One thing I’ve learned is that not all canned pumpkin is the same—make sure you use pure pumpkin purée and not pumpkin pie filling, which has added sugar and spices. You can also swap the vanilla cake mix for spice cake mix to intensify the fall flavors; it gives the cookies a slightly deeper, cozier taste. The egg helps give the cookies a fluffier texture, but if you want them extra soft and cakey, you can omit it and just use pumpkin. The frosting is optional, but personally, I never skip it—it adds the dreamiest finishing touch with a sprinkle of cinnamon on top.
Equipment Needed
- Mixing bowl
- Silicone spatula or wooden spoon
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
- Small offset spatula (if frosting)
I love how minimal the equipment list is—this recipe doesn’t require fancy tools or complicated gadgets. A simple mixing bowl and spatula truly do all the work. The cookie scoop helps keep the cookies evenly sized, which not only makes them look prettier but also ensures even baking. I highly recommend parchment paper, not just for easier cleanup but because these cookies are soft and sticky when warm and slide right off parchment without breaking. And while you can frost with any knife, a small offset spatula gives you that smooth, swoopy bakery-style look.
Step-by-Step Instructions
The first step I take when making these Pumpkin Cake Mix Cookies is to preheat my oven to 350°F. I always do this first because the batter comes together so quickly that the oven needs to be ready by the time the dough is scooped. I line my baking sheets with parchment paper, and I swear this little step makes a big difference—the cookies don’t spread too much, and they release beautifully without sticking.
Next, I pour the cake mix into a large bowl and stir in the pumpkin pie spice. I like mixing the dry ingredients before adding the wet ones because it distributes the spice more evenly. Then I add the pumpkin, the egg, and the vanilla extract. As soon as I start stirring, the aroma hits me—that warm, spicy pumpkin smell that instantly feels like fall. The batter is thick, almost like a muffin batter, and I always taste a tiny bit to make sure the spice level feels just right.
Once the batter is smooth and well combined, I use a cookie scoop to portion it out onto the parchment-lined trays. The dough isn’t runny, but it’s sticky, so the scoop really does help. I gently shape the tops with the back of the spoon just to smooth them out before baking. When they go into the oven, the smell begins to fill the kitchen within minutes, and it always makes me smile—it’s the scent of fall baking with none of the fuss.(See the next page below to continue…)