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Pumpkin Spice Cookies

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  • Prep 10 min
  • Total 1 hr 5 min
  • Servings 30
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Jack-o-lanterns on doorsteps and piles of leaves are sure signs of fall, but the most welcome sign? That would have to be a plate of warm pumpkin spice cookies! Let your family know the season has arrived by baking this pumpkin cookie recipe! It’s a weeknight-easy way to turn out soft and chewy seasonal cookies. A clever shortcut, your box of Betty’s yellow cake mix, cuts prep down to only 10 minutes. And with a tub of Betty Crocker’s™ Rich and Creamy vanilla frosting on hand, these cookies will be ready to eat in just over an hour.
Updated Mar 16, 2020
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  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease or spray cookie sheet.
  • 2
    In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
  • 3
    On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
  • 4
    Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    If pumpkin pie spice isn't handy, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger instead.
  • tip 2
    You can add 1/2 cup chopped pecans or walnuts.
  • tip 3
    Sprinkle the tops of the frosted cookies with pumpkin pie spice or ground nutmeg for an extra flavor boost and a special look.
  • tip 4
    In place of the butter, you can use 1/4 cup vegetable oil.


Nutrition Facts are not available for this recipe
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