Easy Pumpkin Sugar Cookies (Made with Cake Mix)
Sugar cookies made with pumpkin puree have a subtle pumpkin flavor and a soft texture, with a cinnamon sugar coating that adds just the right amount of sweetness.
These pumpkin sugar cookies are soft, tender, and lightly spiced, made with a simple cake mix shortcut, so it’s especially especially easy to whip up a batch for fall.
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Homemade pumpkin sugar cookies are the kind of fall treat I like to make when I’m craving something with pumpkin, but don’t necessarily want a heavily spiced cookie.
They have a soft texture similar to my pumpkin snickerdoodles, but they taste more like a sugar cookie with just enough pumpkin and cinnamon to give them a little seasonal flavor.
Similar to my cake mix pumpkin spice cookies recipe, these cookies start with a cake mix, which keeps the ingredient list simple. The pumpkin puree adds moisture and softness without taking over the flavor.
I especially like making these for fall get-togethers, after-school treats, or when I need an easy cookie to take somewhere.
A quick roll in cinnamon sugar gives them a lightly sweet coating that gives them a little sparkle, making them feel a little more special without adding a lot of extra work.
More Pumpkin Cookie Recipes:
- Pumpkin Pie Cookies
- No Bake Pumpkin Oatmeal Cookies
- Pumpkin Butterscotch Cookies
- Pumpkin Chocolate Chip Cookies
- Soft Pumpkin Molasses Cookies
How to Make Pumpkin Spice Sugar Cookies
It’s really easy to make sugar cookies with pumpkin puree.
Ingredients You’ll Need
- White Cake Mix
- All-Purpose Flour
- Ground Cinnamon
- Pumpkin Puree
- Eggs
- Vegetable Oil
- Vanilla Extract
- Sugar
- Ground Cinnamon
How to Make It:
Find the full printable recipe available below
Prepare and chill the cookie dough. First, you’ll combine white cake mix, flour, cinnamon, pumpkin puree, eggs, oil, and vanilla extract.
Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Mix on medium speed for another minute.
Transfer bowl to the refrigerator and chill the dough for 30 minutes.
Roll and bake. Then, you’ll combine sugar and cinnamon in a small bowl for rolling the dough.
Remove cookie dough from refrigerator and use a small cookie scoop to scoop out cookie dough. Roll the dough in your hands to form a ball, then roll it in the cinnamon sugar mixture.
Transfer to prepared baking sheet and repeat.
If the dough is sticking to your hands, you can give your hands a spritz of nonstick spray or grease them with a little butter.
Then use the bottom of a drinking glass spritzed with nonstick spray to gently press the cookies into a slightly flatter shape. Bake in preheated oven for 8-10 minutes.
Let the cookies cool a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Or, do what I do and enjoy a few while they’re still nice and warm!
Notes and Adaptations:
- Makes approximately 30 cookies.
- These cookies are sugar cookies with a hint of pumpkin and spice. If you prefer cookies that are more prominently pumpkin spice flavored, I recommend making cake mix pumpkin spice cookies.
- Leftover cookies can be stored in an airtight container at room temperature for up to 3-5 days.
Recommended Equipment:
Easy Pumpkin Sugar Cookies (Made with Cake Mix)
Ingredients
- 14.25 ounce white cake mix
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/3 cup pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For Rolling Cookies:
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, flour, cinnamon, pumpkin puree, eggs, oil, and vanilla extract. Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Mix on medium speed for another minute.
- Transfer bowl to the refrigerator and chill the dough for 30 minutes.
- When the dough is almost finished chilling, combine sugar and cinnamon in a small bowl for rolling the dough.
- Remove cookie dough from refrigerator and use a small cookie scoop to scoop out rounds of dough. Roll in your hands to form a ball, then roll it in the cinnamon sugar mixture. Transfer to prepared baking sheet and repeat. (If the dough is sticking to your hands, you can give your hands a spritz of nonstick spray or grease them with a little butter).
- Use the bottom of a drinking glass spritzed with nonstick spray to gently press the cookies into a slightly flatter shape.
- Bake in preheated oven for 8-10 minutes. Remove from oven and let cool on the baking sheet for about 3-5 minutes, then use a spatula to transfer the cookies to a wire rack to finish cooling.
Notes
- Makes approximately 30 cookies.
- These cookies are sugar cookies with a hint of pumpkin and spice. If you prefer cookies that are more prominently pumpkin spice flavored, I recommend making cake mix pumpkin spice cookies.
- Leftover cookies can be stored in an airtight container at room temperature for up to 3-5 days.
Nutrition
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