2 Ingredient Pumpkin Pie Spice Cookies
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These 2 Ingredient Pumpkin Pie Spice Cookies are no fuss but have all the fall flavor you crave. I first made them on a chilly afternoon when I wanted something sweet but didn’t feel like measuring, mixing, or making a mess. The result? Soft, cake like cookies with warm spices and pumpkin goodness in every bite.
Want more easy pumpkin treats, then try my Spice Pumpkin Donuts and my Pumpkin Dump Cake. Make the best of warn fall flavors.
Why this Pumpkin Spice Cookies Recipe Works
This is one of the easiest cookie dough recipe that you can make. You don’t even need a mixer. It taste like homemade pumpkin pie but better.
- Only 2 ingredients: Just cake mix and pumpkin puree, no eggs, oil, or fuss.
- Soft and cakey texture: Like a muffin top in cookie form.
- Naturally dairy-free and egg-free: Great for allergy-friendly baking.
- Perfect for fall: Cozy pumpkin flavor with minimal effort.
- Customizable: Add-ins and toppings make it endlessly versatile for this pumpkin recipe.
Can I use Pumpkin Pie Filling instead of Pumpkin Puree?
No, pumpkin pie filling contains added sugar and spices, which can throw off the texture and flavor balance. Stick with pure pumpkin puree for best results.
Pro Tip for Pumpkin Pie Spice Cookies
Chill the dough: Resting for at least 30 minutes (or overnight) prevents spreading and deepens flavor
Ingredient Notes for Chewy Pumpkin Cookies
These Pumpkin Pie Spice Cookies take only 2 ingredients. They are simple, spicy and oh so good for a quick fall dessert. The soft and chewy cookie are bursting with pumpkin spice flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Spice Cake Mix: Sweet, earthy, and slightly peppery with a deep warmth that pairs beautifully with pumpkin, apples, nuts, or cream cheese frosting.
- Pumpkin Puree: Pumpkin puree is a smooth, thick mash made from cooked pumpkin flesh essentially the heart of fall baking in a can.
Variations and Substitutions for Soft Pumpkin Cookies
- Cake Mix Options: Use vanilla or yellow cake mix. Add 2 teaspoons Pumpkin Pie Spice Substitute if using the vanilla or yellow.
- Frosting: Top cooled cookies with cream cheese frosting or maple glaze.
- Healthier twist: Use sugar-free cake mix or add oats for fiber
Special Equipment Needed for the Best Pumpkin Cookies
- Scoop: Cookie scoop makes sure that the cookies are uniform in size, which helps with baking the perfect cookie.
- Liner: Parchment paper or silicone baking mats will help with clean up and prevent the cookies from sticking.
- Wire cooling rack: This help keep the cookies crisp on the outside and tender on the inside.
How to Make Pumpkin Pie Spice Cookies from Cake Mix
These 2-ingredient pumpkin pie spice cookies are a fall baking dream, just cake mix and pumpkin puree! Soft, chewy, and packed with cozy flavor. Save this easy recipe for your next autumn craving.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep the Oven and Pans: Preheat oven to 350°F and line two baking sheets with parchment or silicone mats.
- Mix the Dough: In a large bowl, beat together cake mix and pumpkin puree until smooth.
- Scoop and Evenly Space: Use a 1½ tablespoon scoop to portion dough onto baking sheets, spacing 3″ apart.
- Bake and Cool: Finally, bake 10–12 minutes until lightly golden. Cool on the cookie sheet for 5 minutes before transferring.
Prep Ahead Suggestions for Pumpkin Pie Cookies
- Make dough ahead: Mix and refrigerate up to 24 hours in advance.
- Freeze dough balls: Scoop and freeze raw dough for up to 2 months. Bake from frozen, adding 1–2 minutes to bake time.
- Make frosting ahead: Store cream cheese frosting in the fridge for up to 3 days. Re-whip before using.
Alternate Cooking Methods for Cake Mix Pumpkin Spice Cookies
- Pumpkin Crinkle Cookies: Roll dough balls in powdered sugar before baking for a crackled finish.
- Mini Cookie Cups: Press dough into mini muffin tins and bake for 10–12 minutes. Fill with frosting or whipped cream.
How to Store, Reheat and Use Leftovers
- Store: Keep in an airtight container at room temp for 3–4 days or refrigerate for up to 1 week.
- Freeze: Freeze unfrosted cookies for up to 3 months. Thaw at room temp.
- Reheat: Microwave for 5–10 seconds to soften.
- Use leftovers: Crumble into yogurt parfaits, ice cream sundaes, or layer into a fall trifle.
Common Questions About Pumpkin Pie Spice Cookies
To lift and balance sweetness, try orange or lemon zest. It adds fresh, aromatic brightness.
Ground coriander adds a mildly citrusy and earthy, surprisingly good in shortbread or sugar cookies.
Mini chocolate chips, white chocolate chips, chopped pecans, walnuts, dried cranberries, or butterscotch chips.
I believe that this pumpkin cookies from cake mix are amazing with a cream cheese frosting or drizzle. You can also make a caramel drizzle or even a dusting of powdered sugar.
Expert Tips for Making 2 Ingredient Cookies
- Use the Right Pumpkin: Be absolutely sure you are using 100% pure pumpkin puree from a can, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices, which will throw off the consistency and flavor of the cookies.
- Don’t Overmix: The batter is naturally thick and sticky. Mix the two ingredients just until they are combined. Overmixing can lead to a denser, more bread-like texture rather than a soft, cake-like cookie.
- Embrace the Texture: These cookies are not meant to spread much. They will retain the shape you drop them in, so don’t expect a flat, crispy cookie. They are known for their soft, pillowy, and cakey texture. If you want a flatter cookie, you can gently press the dough down with a fork before baking.
- Use a Cookie Scoop: A cookie scoop is the best tool for this recipe. It ensures that your cookies are a uniform size, which guarantees even baking. It also makes portioning the sticky dough much easier and less messy.
- Add Your Own Flair: The beauty of this recipe is its simplicity, which makes it a perfect canvas for additions. Stir in chocolate chips, raisins, dried cranberries, or chopped nuts (like walnuts or pecans) to add texture and flavor. You can also mix in a teaspoon of vanilla extract or a pinch of extra cinnamon or pumpkin pie spice for a more intense flavor.
- Check for Doneness: The cookies are done when they look puffed and feel dry to the touch. They will spring back when gently pressed. Baking times can vary depending on your oven and the size of your cookies, so keep a close eye on them.
- Frosting is an Option: While delicious on their own, these cookies are excellent with a simple glaze of powdered sugar and milk, or a cream cheese frosting for an extra special treat. Just make sure to cool the cookies completely before frosting them.
- Serve this recipe with: These cookies are great with my Chicken bacon ranch flatbreads.
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2 Ingredient Pumpkin Pie Spice Cookies
Equipment
- Hand mixer or wooden spoon
- Two baking sheets
- Parchment paper or silicone baking mats
- 1½-tablespoon cookie scoop
Ingredients
- 15.25 ounces Vanilla cake mix, 1 box
- 15 ounces Pumpkin puree, 1 can
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the cake mix and pumpkin puree. Mix until a soft dough forms and no dry streaks remain.
- Using a 1½-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies about 3 inches apart.
- Bake for 10 to 12 minutes, or until the cookies are set and the tops spring back lightly when touched.
- Allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Christina’s Notes
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can change the texture and flavor.
- Mix only until combined. Overmixing can make the cookies heavier.
- If the dough feels sticky, refrigerate it for 20 to 30 minutes before scooping.
- Mini chocolate chips, chopped pecans, or chopped walnuts make great additions.
- A cookie scoop helps create evenly sized cookies for consistent baking.
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. - Freeze baked cookies in a freezer-safe container for up to 2 months.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
