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.
You can leave these delicious cookies bare or make iced pumpkin cookies with vanilla or cream cheese frosting. You can even decorate them for your favorite holiday by adding sprinkles or food coloring.
If you want a lighter topping, you can dust them with a sprinkling of powdered sugar.
This pumpkin cookie recipe is somewhat flexible because you can add other ingredients, like chocolate chips or whatever else you like.
Although we typically enjoy them in September, October, and November, there’s no reason to limit yourself. Canned pumpkin is available year-round, so make these cookies whenever the mood strikes.
Cake Mix Pumpkin 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.
When you make cookies from a cake mix, the texture will be slightly different. In fact, you will wind up with chewier, soft pumpkin cookies. And they are delicious while they’re still warm!
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.
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.
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.
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.
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.
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.
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!
- One 17-ounce box of yellow cake mix
- One 15-ounce can of pumpkin puree (100% pumpkin)
- 1 tablespoon of pumpkin pie spice
- Preheat oven to 350 degrees F. Either spray a baking sheet with nonstick cooking spray or line the pan with silicone baking mats.
- In a large mixing bowl, combine the cake mix, pumpkin puree, and pumpkin pie spice.
- Scoop tablespoon-sized balls of cookie dough onto baking pan. Press them down lightly but don’t flatten them out.
- 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.
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Nutrition InformationYield 12 Serving Size 1
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.