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3-Ingredient Pumpkin Cookies

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These 3-ingredient pumpkin cookies are perfect for those times when you crave the deliciousness of pumpkin. They’re a great dessert or afternoon treat for both kids and adults.

Cake Mix Pumpkin Cookies

Platter of pumpkin cookies beside a cooling rack with more cookies

Cake mix cookies are a “thing” around our house. I’ve made a variety of cookies using cake and brownie mixes.

All of them have been good, but I often have to make them several times before they’re the way I want them.

That’s okay, though. I don’t mind eating my mistakes in the kitchen. It’s all research, right?

Every year, I look forward to autumn, with the air being less humid and the leaves crunching beneath my feet.

I also love the aroma of pumpkin spice wafting through the air. Although I’m not a big fan of most “designer” coffees, I allow myself a pumpkin coffee from Starbuck’s once a year.

Pumpkin is such a delicious fall treat, but we actually love pumpkin year-round. In fact, I’ve been known to stock up on canned pumpkin when I see it to make sure I always have some on hand.

Make a platter of pumpkin cookies, these delicious butterscotch pecan cookies, and these family-favorite pecan brownie cookies. That’s how you can be sure everyone will have something they like.

When you make cookies from a cake mix, the texture will be slightly different. In fact, it will be a chewier, more cake-like cookie.

But that’s a good thing, right? I mean, who doesn’t like chewy cookies right out of the oven?

3-Ingredient Pumpkin Cookies Ingredients

The three ingredients I use are yellow cake mix, a can of pumpkin puree, and pumpkin pie spice.

These are all from the baking aisle of almost any grocery store. So you shouldn’t have any trouble finding them.

Since I have to be gluten-free, I make these cookies with three ingredients. However, there are spice cake mixes that aren’t gluten-free.

If you aren’t intolerant to gluten, you can make them with two ingredients—spice cake mix and pumpkin.

You can add other things to your cookies. For example, if you love chocolate with your pumpkin, sprinkle some chocolate chips into the batter.

Or if you like iced cookies, spread some frosting over the top. We like cream cheese frosting on ours, but buttercream is also good.

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.

How to Make 3-Ingredient Pumpkin Cookies

These cookies are super easy to make since you only have to mix three ingredients. There’s nothing tricky or complicated about that.

First, preheat your oven to 350 degrees F. Spray the baking sheet with nonstick cooking spray.

Or you can line your baking sheet with either a silicone mat or parchment paper to keep the cookies from sticking.

Silicone mat on a baking sheet

In a large mixing bowl, combine the cake mix and pumpkin pie spice.

Stir until the you can see the spice throughout the cake mix.

Cake mix and spice mixed together

Add the entire can of pumpkin. Make sure you get all of it out of the can and into the bowl.

Stir until they are well mixed.

Pumpkin in the cake mix

Using either a scoop or a large spoon, scoop out the cookie dough onto the pan in tablespoon sized balls.

Since the cookies won’t spread much when they cook, gently press them down. This is pretty much the size and shape they’ll be when they’re done.

Cookie dough on a baking sheet before going into the oven

Put the cookies in the oven and bake for 17 minutes. If you’re using gluten-free cake mix, give them an extra minute.

After they’re done, remove them from the oven and allow them to cool. If you want to frost them, do it after they’re room temperature.

3-ingredient pumpkin cookies stacked on a plate

Please keep in mind that these cookies are very moist, and they’ll get even more so if you store them in an airtight container.

I still like to seal the container and then “toast” them when I’m ready to enjoy one. That crisps up the outside of the cookies without drying out the inside.

Platter of 3-ingredient pumpkin cookies beneath cookie dough on a baking sheet

More Recipes

If you enjoyed these pumpkin cookies, then try these pumpkin bars. They’re super yummy and will disappear quickly.

I love the flavor of pumpkin so much that I like to spread this pumpkin butter on my toast in the morning. It’s also delicious on biscuits and dinner rolls.

Another tasty morning treat is one of these pumpkin muffins. You can make a batch, freeze them, and heat them in the toaster when you’re in a hurry.

My husband and I enjoy frozen drinks, so I came up with this delicious pumpkin pie smoothie. This fall flavor is so delicious you’ll want to make them every single day.

If you like an old fashioned pumpkin pie to celebrate the season, try this yummy pumpkin pie. My friend Julie from Back to My Southern Roots makes some of the best food!

Or try this scrumptious pumpkin roll breakfast bake from Miz Helen’s Country Cottage. What a way to start the day!

See this recipe shared at Weekend Potluck, Meal Plan Monday, and Full Plate Thursday.

Yield: 24 cookies

3-Ingredient Pumpkin Cookies

Pumpkin cookies stacked on a plate

These delicious pumpkin cookies are perfect for fall or any time of year when you want something special.

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes


  • One 17-ounce box of yellow cake mix
  • One 15-ounce can of pumpkin puree (100% pumpkin)
  • 1 tablespoon of pumpkin pie spice


    1. Preheat oven to 350 degrees F. Either spray a baking sheet with nonstick cooking spray or line the pan with silicone baking mats.
    2. In a large mixing bowl, combine the cake mix, pumpkin puree, and pumpkin pie spice.
    3. Scoop tablespoon-sized balls of cookie dough onto baking pan. Press them down lightly but don’t flatten them out.
    4. Bake for 17 minutes. Remove them from the oven and cool on a baking rack.


  • You may add 1/2 cup of chocolate chips to the batter for a delicious chocolaty pumpkin cookie.
  • These can be 2-ingredient pumpkin cookies if you use a spice cake mix. Then all you'll need are the cake mix and pumpkin.
  • If you want to frost them, use either cream cheese frosting or buttercream frosting for the best results. Sprinkle a little pumpkin pie spice over the top of the frosting to add even more flavor.
  • These cookies will get very moist (and maybe somewhat soggy) if you store them in an airtight container. If you can’t eat them all at once, you can still seal the container. But you might want to place them in an oven or toaster oven for a couple of minutes to crisp up the outsides of the cookies.

Nutrition Information



Serving Size


Amount Per Serving Calories 164Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 294mgCarbohydrates 36gFiber 2gSugar 19gProtein 2g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Did you make this recipe?

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Miz Helen

Tuesday 15th of September 2020

Congratulations! Your awesome post is featured on Full Plate Thursday,501 this week. Thanks so much for sharing with us and hope you will come back to see us soon! Miz Helen


Tuesday 15th of September 2020

Hi Miz Helen! Thank you so much! It's such an honor to be featured on your blog!

Maria Hughes

Wednesday 2nd of September 2020

These sound perfect for Halloween season and look super easy to make! #fullplatethursday


Friday 28th of August 2020

You make the most fun two and three ingredient treats. I guess it's time to put pumpkin on my grocery list!


Friday 28th of August 2020

Hey Carlee! Yes, you certainly do need to add pumpkin to your grocery list. It's delicious and it's so good for you! As for the 2 and 3 ingredient treats, I put emphasis on the "express" in the name of my blog. I love cooking, but I don't want to stand in the kitchen all day surrounded by dozens of ingredients.