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These Cake Mix Pumpkin Spice Cookies are one of the reasons I keep a box of spice cake mix and a can of pumpkin in my pantry during the fall. I can pull together a batch in about 10 minutes, and the extra pumpkin pie spice gives the soft, cake-like cookies plenty of spiced pumpkin flavor.
The white chocolate chips and chopped nuts are optional, but I think they make the cookies seem a little fancier. One of my kids is firmly in the no-nuts camp, so I add nuts to only half the dough. One batch, two versions, and no need to make a separate batch of cookie dough.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
I like recipes I can pull together without much planning, and these cookies definitely fit the bill. And there’s no complicated cookie dough to make – just mix everything together, scoop the dough onto the baking sheets and they’re ready to pop into the oven. Easy peasy!
These spiced pumpkin cookies are easy enough for an after-school treat but work just as well for football gatherings and fall get-togethers. And since the recipe makes about 24 cookies, there’s plenty to share.
For more easy recipes that start with a cake mix, be sure to check out Red Velvet Cinnamon Rolls, Birthday Cake Puppy Chow, and Fruit Cake Cookies from Cake Mix.
Cake Mix Pumpkin Spice Cookies Ingredients Needed
- Spice cake mix – A store-bought boxed mix forms the base and adds warm spices.
- Pumpkin puree – Use canned 100% pure pumpkin, not pumpkin pie filling.
- Egg – Allow a few minutes for it to come to room temperature before starting.
- Vegetable oil – Adds moisture to the cookie dough.
- Vanilla extract – Adds bakery flavor.
- Pumpkin pie spice – Boosts the spice flavor.
- Optional add-ins – White chocolate chips or chopped nuts (I like to use pecans or walnuts for these cookies).
Get the complete ingredients & directions in the recipe card below.
How to Make Pumpkin Spice Cookies from Cake Mix
Start by preheating the oven to 350°F and lining two sheet pans with parchment paper. You can also lightly grease the pans instead.
Combine all the cookie ingredients, except the optional items, in a large mixing bowl. Mix just until a soft dough comes together, being careful not to overmix.
If you’re using the white chocolate chips and chopped nuts, fold them into the dough until they’re evenly distributed.
Scoop the dough into portions of about 1.5 tablespoons and arrange them on the prepared baking sheets. Leave space between the cookies to give them room to spread and bake evenly.
Place the pans in the oven and bake until the tops are set and the edges are lightly golden. The centers will still be soft when you take the cookies out of the oven.
Let the cookies sit on the baking sheets for 5 minutes, before transferring them to a wire rack to cool completely.
PRO TIP: Don’t wait for the centers to look firm before removing the cookies from the oven. The centers will still be soft, and the cookies will continue to set as they cool.
Tips for Making Pumpkin Cookies
- Make sure you’re using pumpkin puree, not pumpkin pie filling.
- To avoid dense cookies, mix just until the batter comes together and a soft dough forms. If you’re adding the nuts or chips, gently fold them in until they’re evenly distributed.
- Space the cookie dough balls about 2 inches apart on the sheet pan so they have room to spread and bake evenly.
- Start checking the cookies at the 10 minute mark – you’re looking for set tops and lightly golden edges rather than firm centers.
- Allowing the baked cookies to sit on the baking sheet for the full 5 minutes gives them time to set up before transferring them.
Recipe Substitutions & Variations
- White chocolate pumpkin cookies – Add 1/2 cup white chocolate chips to the batter.
- Pumpkin cookies with nuts – Fold in 1/2 cup chopped pecans or walnuts.
- Half-and-half batch – I usually divide the dough and add nuts or chocolate chips to just half of it, rather than making two separate batches.
What to Serve With Pumpkin Spice Cookies
These cookies make an easy after-school fall treat or share as part of a football party dessert tray or alongside other pumpkin or Thanksgiving desserts. I keep it simple and pair them with a mug of hot coffee, tea, Dalgona cocoa or Instant Pot apple cider.
How to Store Leftover Pumpkin Cookies
Place cooled cookies in an airtight container at room temperature for up to 3 days, or for longer storage keep them in the refrigerator for up to one week. The pumpkin adds extra moisture to these cookies, so they’ll stay soft longer than a traditional cookie.
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is simply cooked, pureed pumpkin with no added sugar or spices. Pumpkin pie filling is already sweetened, seasoned with spices and meant to be used as a shortcut for making pumpkin pie. For this cake mix cookie recipe, you’ll want to use 100% pure pumpkin puree.
Why are my pumpkin cookies so soft?
The pumpkin and oil add moisture, so they may look underbaked compared to traditional cookies, but they’re intended to have a soft, cake-like texture.
Can I make pumpkin spice cookies without the nuts?
Yes, the nuts are completely optional. You can leave them out entirely or you can do like I do and split the dough and add them to half the batch.
Do cake mix pumpkin cookies need to be refrigerated?
No, they’re fine at room temperature for up to 3 days, but you can refrigerate for up to a week if you need longer storage.
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Pumpkin Spice Cookies with Cake Mix
Ingredients
- 1 15.25-ounce box spice cake mix
- 1 cup canned pumpkin puree, (NOT pumpkin pie filling!)
- 1 large egg, room temperature
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup white chocolate chips, optional
- 1/2 cup chopped pecans or walnuts, optional
Instructions
- Heat the oven to 350°F. Cover two baking sheets with parchment paper or lightly grease them.
- Add the cake mix, pumpkin puree, egg, oil, vanilla and pumpkin pie spice to a large mixing bowl. Stir until the the ingredients come together into a soft dough.1 15.25-ounce box spice cake mix, 1 cup canned pumpkin puree, 1 large egg, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice
- Gently stir in the white chocolate chip and chopped nuts, if you're adding them.1/2 cup white chocolate chips, 1/2 cup chopped pecans or walnuts
- Portion about 1½ tablespoons of dough per cookie onto the prepared pans, leaving about 2 inches between each one.
- Bake for 10-12 minutes. The cookies are ready when the tops are set and edges are lightly golden. The centers should still be soft.
- Leave the cookies on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.
Notes
- Make sure you’re using pumpkin puree, NOT pumpkin pie filling.
- Don’t overmix the batter or the cookies will be dense.
- Leave 2 inches between the dough balls so they have room to spread out.
- Check on the cookies at the 10 minute mark – the tops should be set with golden edges.
- Don’t skip letting the cookies cool on the pan for 5 minutes – it gives them time to set up before moving to the rack.
- Store cookies at room temperature in an airtight container for up to 3 days or you can store in the refrigerator for up to 1 week.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
