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Pumpkin Cake Mix Cookies With Cinnamon Cream Cheese Frosting

Pumpkin cake mix cookies with cinnamon cream cheese frosting are thick, soft spice cookies baked until just set. Each cookie gets a generous cinnamon-scented frosting swirl for a cozy, creamy finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin cake mix cookies
  • 15.25 oz spice cake mix
  • 0.5 cup pumpkin puree
  • 2 eggs
  • 0.33 cup vegetable oil
  • 1 tsp pumpkin pie spice
Cinnamon cream cheese frosting
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2.5 cup powdered sugar
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp milk as needed for spreading

Equipment

  • 1 sheet pan

Method
 

Prep and bake cookies
  1. Preheat oven to 350F and line baking sheets with parchment or a silicone mat to prevent sticking.
  2. Combine spice cake mix, pumpkin puree, eggs, vegetable oil, and pumpkin pie spice in a bowl and stir until a thick dough forms.
  3. Scoop 2-tablespoon rounds onto the lined baking sheets, leaving space between each cookie.
  4. Bake for 10-12 minutes at 350F until the edges look set but the centers still feel soft.
  5. Cool the cookies completely before frosting so the frosting stays thick and doesn’t melt.
Make frosting and finish
  1. Beat softened cream cheese and softened unsalted butter until smooth and fluffy.
  2. Beat in powdered sugar, cinnamon, and vanilla until the frosting is creamy and spreadable.
  3. Mix in 1-2 tablespoons milk, 1 tablespoon at a time, until the frosting reaches a pipeable or spreadable texture.
  4. Pipe or spread cinnamon cream cheese frosting onto each cooled cookie in a generous swirl.
  5. Dust the tops with extra cinnamon for a warm, spiced finish.

Notes

For the thickest cookies, stir just until the dough comes together—overmixing can toughen the texture. Store baked (undecorated) cookies airtight for 3-4 days; frosted cookies keep 2-3 days in the fridge. Freezing is best for unfrosted cookies (up to 2 months), then thaw and frost. For a slightly lighter option, use reduced-fat cream cheese for the frosting while keeping the rest the same.