They usually bake for about 10–12 minutes. I’ve learned to look for the slightly matte tops and the soft springiness when touched. When I pull them out, they look beautifully rounded and fluffy. I let them cool on the sheet for a couple of minutes before transferring them to a rack. If I’m frosting them, I wait until they’re completely cool so the frosting doesn’t melt—you want those pretty swirls to stay picture-perfect.
Pro Tips for Best Results
I tested this recipe three different ways, and the biggest difference I discovered was how the egg affects texture. With the egg, the cookies lift more and become fluffier—almost like little pumpkin cakes. Without the egg, they become denser and more moist, almost like pumpkin brownie bites. I prefer the fluffier version for frosting, but the denser version is irresistible on its own.
Another pro tip is to sift the cake mix if yours is clumpy. Most of the time, cake mix is smooth, but occasionally I get a box that has small lumps. Sifting ensures the batter is smooth and silky, which helps the cookies bake more evenly.
I also recommend adding just a touch of extra pumpkin pie spice on top of the cookies right before they go into the oven. It creates the most wonderful aromatic crust that makes each bite more flavorful. Be careful not to overdo it—just a pinch gives a subtle but noticeable upgrade.
Finally, if you’re frosting these cookies, try stirring a teaspoon of pumpkin pie spice directly into the frosting. It turns basic vanilla frosting into a rich, warmly spiced topping that complements the cookies beautifully. I’ve tried this side-by-side with plain frosting, and trust me, the spiced version wins every time.
Common Mistakes to Avoid
I made this mistake the first time—using pumpkin pie filling instead of pumpkin purée. It made the batter way too wet and overly sweet, and the cookies spread into flat blobs. Always check the can label carefully; they sit right next to each other on the shelf and look almost identical.
Another mistake is overbaking the cookies. These pumpkin cookies should stay soft, so you don’t want to wait until they look fully set in the oven. They firm up as they cool. If you wait for browning edges, they’ll end up dry and cake-like instead of pillowy and tender.
One common mistake is mixing the batter too vigorously. Cake mix cookies only need gentle stirring—overmixing makes the texture tougher and more bread-like. When the ingredients are just combined, stop stirring.(See the next page below to continue…)