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3-Ingredient Pumpkin Cookies

3-ingredient pumpkin cookies are made with spice cake mix, pumpkin puree, and eggs for soft, golden drop cookies. Bake until the tops are set and the edges are firm, then finish with powdered sugar or cream cheese frosting.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Spice cake mix
  • 15.25 oz spice cake mix Use a 15.25 oz box.
Pumpkin puree
  • 15 oz pumpkin puree Use one 15 oz can.
Eggs
  • 2 eggs Use large eggs.
Pumpkin pie spice
  • 1 tsp pumpkin pie spice Optional; add for warmer spice flavor.
Powdered sugar
  • 0.25 cup powdered sugar For dusting after cooling; amount to taste.
Cream cheese frosting
  • 0.25 cup cream cheese frosting Optional topping; use as desired.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat your oven to 350F and line baking sheets with parchment for easy release.
Mix the dough
  1. Combine spice cake mix, pumpkin puree, and eggs, then stir until a thick, smooth dough forms.
Add optional spice
  1. Sprinkle in pumpkin pie spice (if using) and stir again until evenly mixed.
Portion
  1. Drop the dough by 2-tablespoon rounds onto the prepared baking sheets, keeping in mind the dough will be sticky.
Bake
  1. Bake for 10-12 minutes at 350F, until the tops are set and the edges are firm.
Cool and finish
  1. Cool completely, then dust with powdered sugar or top with cream cheese frosting if desired.

Notes

For consistent cookies, portion with a lightly greased spoon or scoop since the dough is sticky. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; freeze up to 2 months (freeze without powdered sugar, then dust after thawing). For a dairy-free option, use a dairy-free cream cheese frosting if topping, or skip frosting and dust with powdered sugar.