If you’re craving something sweet, soft, and perfectly spiced for fall, these Pumpkin Cake Mix Cookies are about to become your new go-to treat. Made with just a handful of simple ingredients, this recipe transforms an ordinary box of cake mix into irresistibly chewy pumpkin cookies bursting with cozy autumn flavor. They’re light, fluffy, and filled with warm notes of cinnamon and nutmeg — everything you love about pumpkin season in one effortless dessert.

The best part? These cookies couldn’t be easier to make. With no need for complicated measuring or mixers, you can whip up a batch in minutes using just pumpkin puree, cake mix, and a few pantry staples. Add chocolate chips, white chocolate chunks, or a sprinkle of pumpkin spice for a fun twist that makes them your own. They bake up soft in the center, slightly crisp at the edges, and deliciously fragrant — the kind of treat that fills your kitchen with the smell of fall.

Perfect for bake sales, holiday parties, or an afternoon coffee break, these Pumpkin Cake Mix Cookies deliver homemade comfort with minimal effort. Serve them warm from the oven or store them for later — they stay moist and flavorful for days. Whether you’re a pumpkin lover or just need a quick dessert idea, this simple recipe proves that you don’t need to spend hours in the kitchen to make something truly special.

Pumpkin Cake Mix Cookies

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Quick, easy cookies made with just a few ingredients and full of pumpkin spice goodness. Perfect for fall baking!

Total Time: 27 minutes
Yield: 24 cookies 1x

Ingredients

1 box (15.25 oz) spice cake mix (or yellow cake mix + 1 tbsp pumpkin pie spice)
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil (or melted butter)
1 large egg
1 tsp vanilla extract

1 cup white chocolate chips (or semi-sweet, optional)

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Instructions

Preheat oven
- Set oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
Mix wet ingredients
- In a large bowl, whisk together pumpkin puree, oil, egg, and vanilla until smooth.
Add cake mix
- Stir in dry cake mix until fully combined (batter will be thick).
Fold in chips
- Gently fold in white chocolate chips or your preferred mix-ins.
Scoop cookies
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake
- Bake 10–12 minutes, until edges are set and centers look slightly soft.

Cool & serve
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Cake Mix Options: Spice cake gives the strongest pumpkin flavor, but yellow or vanilla cake mix works with extra pumpkin pie spice.
Chewy vs Fluffy: Using butter instead of oil makes them richer and slightly fluffier.
Storage: Store in an airtight container at room temperature for up to 5 days or freeze up to 3 months.