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Easy Cake Mix Pumpkin Cookies

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  • Prep 35 min
  • Total 1 hr 35 min
  • Servings 36
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Take a shortcut to fall with easy cake mix pumpkin cookies! Just grab a box of classic Betty Crocker™ Super Moist™ yellow cake mix, add pumpkin puree and cream cheese, and you have the main ingredients for a quick dessert. Cake mix pumpkin cookies are soft, chewy, and a perfect treat for welcoming the fall season. Top these cookies with your own delicious homemade cream cheese frosting (or just pick up some from the store) and finish them with a little extra pumpkin pie spice.
Updated Sep 11, 2020
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  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 1 egg
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 tablespoon pumpkin pie spice


  • 6 oz (from 8-oz package) cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 1/4 cups powdered sugar
  • 1/2 teaspoon vanilla


  • 1/2 teaspoon pumpkin pie spice


  • 1
    Heat oven to 350°F.
  • 2
    In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
  • 3
    Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • 4
    In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    While we love this homemade cream cheese frosting, if you are short on time grab premade cream cheese frosting from the store. Just don’t forget to top your frosted cookies with the pumpkin pie spice. Whether you use homemade or store-bought frosting, make sure cookies are completely cool before frosting.
  • tip 2
    Let frosting on cookies set completely before storing. When storing these cookies, keep them in an airtight container to keep them fresh. Layer cookies between wax paper to prevent them from sticking together.
  • tip 3
    Make your own pumpkin pie spice to bring a special homemade touch to these cookies and your other baked fall treats. Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves. Store mixture in a clean small jar. When you are finished using this spice for these quick and easy pumpkin cookies, use your spice mix in one of our many delicious Pumpkin Spice Recipes.
  • tip 4
    If you are looking for a quick and easy Gluten-Free Pumpkin Cookies Recipe, look no further! Our family-favorite recipe has chocolate chips for a chocolate twist on these seasonal cookies.


Nutrition Facts are not available for this recipe
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