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2-Ingredient Pumpkin Cookies

2-ingredient pumpkin cookies are quick, tender drop cookies made from spice cake mix and pumpkin puree, baked until the tops set and stop looking shiny. They’re easy to scoop, barely spread, and you can finish with powdered sugar or a simple chocolate drizzle.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Base ingredients
  • 1 box (15.25 oz) spice cake mix Use the dry boxed cake mix as-is (do not add extra ingredients).
  • 1 can (15 oz) pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
Optional toppings
  • 0.25 cup powdered sugar Optional for dusting after cooling.
  • 0.5 cup cream cheese frosting Optional dollops or spread after cooling.
  • 1 oz chocolate Optional melted chocolate for a drizzle after cooling.

Equipment

  • 1 sheet pan

Method
 

Prep the oven
  1. Preheat the oven to 350°F and line baking sheets with parchment for nonstick release.
Mix the dough
  1. In a bowl, combine spice cake mix and pumpkin puree and stir until a thick, sticky dough forms.
Scoop and bake
  1. Scoop the dough by heaping tablespoons onto the prepared baking sheets; the dough will spread very little.
  2. Bake 10-12 minutes at 350°F until the tops are set and no longer shiny.
Cool and finish
  1. Cool completely on the baking sheets so the cookies firm up before topping.
  2. Optionally dust with powdered sugar, top with cream cheese frosting, or drizzle with melted chocolate after cooling.

Notes

Pro tip: keep the scoops generous and close together on the tray—these drop cookies spread very little, so don’t flatten them. Store airtight at room temperature for up to 3 days; refrigerate up to 5 days. Freeze baked cookies (without toppings) up to 2 months. For a dairy-free swap, use dairy-free cream cheese frosting if you choose frosting toppings.