These soft and fluffy pumpkin cake mix cookies with cream cheese frosting are quick, easy to make, and loaded with all the best fall flavors.
The cookies are made with just three pantry staple ingredients. And their pillowy, cake-like texture melts in your mouth with or without the frosting.
Each bite delivers that nostalgic pumpkin pie essence in a perfectly portable cookie form.
Made in under 30 minutes, they're an effortless addition to your autumn baking repertoire.
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Why You'll Love These Pumpkin Cake Mix Cookies with Cream Cheese Frosting
Ultimate Time-Saver: Thanks to the cake mix and can of pumpkin puree, the prep for these cookies is minimal.
Make-Ahead Friendly: They stay soft for days and travel really well. You can even freeze them to make holiday baking a little easier.
Customizable: The basic recipe is an excellent canvas for add-ins like chocolate chips, nuts, or different frosting flavors. The possibilities are endless!
Crowd-Pleaser: The combination of tender, cakey pumpkin cookies with rich cream cheese frosting consistently receives rave reviews. These are a hit at potlucks, bake sales, and holiday cookie exchanges.
Ingredients
- Spice Cake Mix: Provides a flavorful spice base for the cookies, simplifying preparation with pre-measured ingredients.
- Pumpkin Puree: Adds moisture, natural sweetness, and a rich pumpkin flavor to the cookies.
- Egg: Acts as a binder, helping to hold the cookie batter together and provide structure.
- Cream Cheese: Vital for that signature tang.
- Unsalted Butter: Adds richness and creaminess to the frosting while balancing the tanginess of the cream cheese.
- Powdered Sugar: Sweetens the frosting and provides a smooth, fluffy texture.
- Vanilla Extract: Infuses the frosting with a warm, aromatic flavor.
- Salt: Balances the sweetness in the frosting and enhances overall flavor.
How to Make Pumpkin Cake Mix Cookies with Cream Cheese Frosting
While most associate pumpkin treats with autumn, these delightful cake mix cookies are too good to limit to just one season.
Made with real pumpkin puree, each bite delivers the perfect balance of sweetness and comforting warmth.
Here are the steps:
1. PREHEAT the oven to 350°F (175°C). Line the baking sheets with parchment paper.
2. WHISK the pumpkin puree and egg in a large bowl until smooth. Stir in the cake mix until combined.
3. PORTION the dough into heaped tablespoon-sized balls and arrange on the baking sheets, spacing 2 inches apart.
4. BAKE for 10–12 minutes, until the edges are firm and the centers are set but soft. Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
5. BEAT the cream cheese, butter, vanilla, and salt in a large bowl until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating until fluffy.
6. PIPE or SPREAD the frosting on the cooled cookies. Sprinkle with cinnamon or pumpkin pie spice, if desired. Enjoy!
Tips For the Best Pumpkin Cake Mix Cookies with Cream Cheese Frosting
Whether it's January or October, these irresistible handheld delights make any day feel special.
But before you start, check out these tips:
- Use room-temperature ingredients. Get everything out of the fridge early for easy mixing.
- Cake mix upsizer. If you can't find the right cake mix box, check out this post for cake mix upsizer.
- Dough consistency. The dough should be sticky but still manageable. Add 1-2 tablespoons of flour if it's too wet. Add a splash of milk if it’s too dry.
- Chill the dough. Refrigerate the dough 30-60 minutes before baking to prevent spreading and achieve thicker cookies.
- Frosting technique. Wait until the cookies are completely cool before frosting to prevent melting. Use a piping bag with a round tip for professional-looking results.
- Mix-in options. Add chocolate chips, chopped nuts, or white chocolate chips to the dough for extra texture and flavor.
- Cake mix options. Can’t find a spice cake mix? Use yellow or white cake mix instead, and add 2 teaspoons of pumpkin pie spice.
- Make ahead. Prepare the dough up to 24 hours in advance and store it covered in the refrigerator. The frosting can also be made ahead. Store it in an airtight container in the fridge for up to 3 days. Let it come to room temperature and re-whip before using.
How to Store
Whether served alongside afternoon coffee or packaged as a heartfelt homemade gift, these cookies capture the essence of fall in every delectable bite.
Either way, they're super easy to store:
To Store: Place frosted cookies in an airtight container in a single layer and refrigerate for up to 5 days.
To Freeze: Place unfrosted cookies in a freezer-safe container with parchment paper between the layers. Freeze for 3 months, then thaw in the refrigerator overnight before frosting. Do not freeze the frosting.
More Cake Mix Cookies You Have to Try
Snickerdoodle Cake Mix Cookies
Funfetti Cake Mix Cookies
Strawberry Cake Mix Cookies
Chocolate Cake Mix Cookies
Pumpkin Cake Mix Cookies with Cream Cheese Frosting
~36
servings15
minutes12
minutes113
kcalThese soft and fluffy pumpkin cake mix cookies with cream cheese frosting are quick, easy to make, and loaded with all the best fall flavors.
Ingredients
- Pumpkin Cookies
1 (15 ounce) can 100% pumpkin puree
1 large egg
1 (15.25 ounce) box spice cake mix
- Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
pinch salt
2-3 cups powdered sugar
Instructions
- Preheat the oven to 350°Fahrenheit (175°Celsius). Line baking sheets with parchment paper.
- Make the Cookies: In a large bowl, whisk the pumpkin puree and the egg until smooth. Add the cake mix and stir gently until combined.
- Portion into heaped tablespoon-sized balls and arrange on the baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are firm and the centers are set but still soft. Remove the cookies from the oven and rest on the sheets for 5 minutes before transferring them to a wire rack to finish cooling.
- Make the Frosting: In a large bowl, beat the softened cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, and beat until the frosting is smooth and fluffy.
- Once the cookies are completely cooled, pipe or spread the frosting on top. Sprinkle a little cinnamon or pumpkin pie spice on top, if desired. Enjoy!
Notes
- The dough should be sticky but still manageable. Add 1-2 tablespoons of flour if the dough is too wet. Or, add a splash of milk if the dough is too dry.
- Refrigerate the dough 30-60 minutes before baking to prevent spreading and achieve thicker cookies.
- Can't find a 15.25-ounce box of cake mix? Check out this cake mix upsizer post.
2 Comments
Can’t print
Hi Tammy!
To print, you’ll need to scroll to the recipe card at the bottom of the post.
You should see a PRINT button on the bottom right corner of the image, above the prep/cook times 🙂