If you need a good baking shortcut this fall, these cake mix pumpkin cookies are perfection!

Save time in the kitchen with these soft and chewy pumpkin cookies made with cake mix! Topped with a sweet icing, they’re a simple yet impressive pumpkin spice treat that comes together quickly.

Pumpkin cookies made from cake mix are served on a white plate. Some are topped with icing, while others are rolled in powdered sugar.

Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.

When fall rolls around, we start making ALL the pumpkin spice baked goods. And let me tell you, they don’t last long around here.

But when you’re busy and don’t have a lot of extra time on your hands, shortcut recipes are a life saver.

Need a last-minute treat for the class Halloween party? Did you volunteer to bring something for the fall bake sale and need a quick and easy dessert idea? Have a potluck coming up and want something simple but impressive?

Or maybe you just want to make a sweet treat for your family, friends, or coworkers, as a way to make an ordinary day feel a bit more special.

That’s where these pumpkin cookies made from cake mix come in! They’re the perfect baking shortcut, allowing you to whip up soft and chewy cookies topped with a satiny-smooth icing.

They look and taste like something you’d get from a bakery, but this shortcut recipe can be our little secret!

overhead view of six iced pumpkin spice cookies made with spice cake mix, displayed on a wire rack.

Making Pumpkin Cookies the Easy Way

To make these soft pumpkin cookies, I used a box of spice cake mix, because it already has some warm spices in it.

That’s what I use in my pumpkin bundt cake from a mix, cake mix pumpkin bread, apple cider bundt cake, and cake mix pumpkin muffins, too, so it’s great to keep on hand this time of year.

I added some pumpkin pie spice to enhance the flavor, plus a bit of flour to account for the extra liquid provided by the pumpkin puree. We don’t want the cookies to be too moist and sticky!

Other than that, you’ll need the standard ingredients of eggs, oil, and vanilla extract.

For pumpkin crinkle cookies, you can simply roll rounds of the cookie dough in some powdered sugar and bake them that way.

You can also skip rolling them in anything and just keep them plain–that’s my daughter’s favorite way to enjoy them.

Or make the simple cinnamon glaze icing for the tops of the cookies (that’s my personal favorite!) for a bit of added sweetness and pumpkin spice flair.

For another fall favorite shortcut recipe, try these butter pecan cake mix cookies!

a white plate with six cake mix pumpkin cookies on it, each topped with icing. One of the cookies has a bite taken out of it.

What About Leftover Pumpkin Puree?

You’ll notice that we’re only using 1/3 cup of the pumpkin puree, which means you’ll have some leftover puree in your can.

The good news is, pumpkin puree freezes great! You can scoop it into zip-top bags, silicone molds, or other freezer-safe containers, then freeze.

Whether you’re using it now or later, here are some additional ways to use up smaller amounts of canned pumpkin:

a stack of four pumpkin cookies made from cake mix; the top cookie has a bite taken out of it, showing its soft and chewy interior.

Step-By-Step Instructions

It’s really easy to make these pumpkin cake mix cookies!

Find the full printable recipe available below

Mix the cookie dough. First, you’ll combine pumpkin spice cake mix, flour, pumpkin pie spice, pumpkin puree, eggs, vegetable oil, and vanilla extract in the bowl of a stand mixer.

Mix on low speed for about 30 seconds, scrape down the sides of the bowl, then mix for another 30 seconds or so. You want everything to be well-combined and moistened.

two photos; one shows all cookie dough ingredients in a glass mixing bowl; the other shows the ingredients mixed into a cookie dough.

Scoop, roll, and bake. Next, you’ll scoop out the dough and roll it into balls.

If you aren’t going to be adding icing to the cookies, you can roll the cookie dough in powdered sugar before baking. This will give them a crinkle cookie look.

Otherwise, if you’re using icing, just place the dough balls on the lined baking sheet. Pop them in the oven for 8-10 minutes.

two photos; one shows rounds of pumpkin spice cookie dough on a parchment-lined baking sheet; some of the dough balls have been rolled in powdered sugar. The second photo shows the same rounds of dough after being baked into cookies.

Make the icing. After the cookies have cooled, make the icing by combining powdered sugar, pumpkin pie spice, and milk until it’s nice and smooth.

Dip the tops of the cookies in the icing, letting excess drip off. Place the cookies on a wire rack to allow the glaze to set and harden. It will have a smooth, satiny finish when they’re ready.

Enjoy!

two photos; one shows icing ingredients in a small bowl; the other shows cookies that have been dipped in the icing that are now resting on a wire rack.

Notes and Adaptations

If desired, you can use the bottom of a drinking glass to lightly flatten the tops of the cookie dough rounds (that haven’t been rolled in powdered sugar) for a more uniform appearance. Totally optional–I’ve done it both ways.
The icing is optional, but I think it’s a nice addition. Most people in my family prefer using the icing, but my daughter prefers the cookies without the icing, so I usually make a bit of both.
Let the icing harden to a satiny finish before stacking them.
Store cookies in an airtight container at room temperature for up to 3-5 days.
For more shortcut recipes, check out our list of delicious cake mix cookies.