When it comes to baking, sometimes the simplest recipes turn out to be the most delightful. These 2-ingredient pumpkin spice cookies are the perfect example. With just a box of spice cake mix and a can of pumpkin puree, you can whip up soft, moist, and flavorful cookies that taste like fall in every bite. No mixers, no fancy ingredients—just two pantry staples and a little bit of love. Whether you’re preparing a quick dessert for guests, a cozy family treat, or just something sweet for yourself, this recipe won’t disappoint.
In this article, we’ll walk through why you’ll love this recipe, the ingredients you’ll need, step-by-step directions, serving suggestions, storage tips, variations, and answers to common questions. Let’s dive right into baking!
Why You’ll Love This Recipe
There are plenty of cookie recipes out there, but this one has its own charm. Here’s why you’ll want to make these pumpkin spice cookies again and again:
- Simplicity at its best – Only two ingredients are needed, and you can find them easily at any grocery store.
- Time-saving – From start to finish, you’ll have warm cookies ready in under 30 minutes.
- Full of flavor – The spice cake mix combined with pumpkin creates a perfect balance of warm spices and natural sweetness.
- Healthier option – Since you don’t need butter, oil, or eggs, these cookies are naturally lower in fat and dairy-free.
- Perfect for fall and holidays – Pumpkin spice is the ultimate seasonal flavor, making these cookies a hit during Thanksgiving, Halloween, and cozy autumn evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For this recipe, you’ll only need:
- 1 (15.25-ounce) package spice cake mix
- 1 (15-ounce) can solid pack pumpkin
That’s it! Two simple ingredients come together to create soft, cakey cookies with a warm, spiced flavor.
Optional add-ins if you want to get creative:
- ½ cup chocolate chips or white chocolate chips
- ½ cup chopped pecans or walnuts
- A dusting of powdered sugar or a drizzle of cream cheese glaze
Directions
Follow these easy steps to make your pumpkin spice cookies:
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Preheat the oven – Set your oven to 350°F (175°C). Grease your cookie sheets or line them with parchment paper.
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Mix the batter – In a large bowl, stir together the spice cake mix and pumpkin puree until fully combined. The dough will be thick, but that’s exactly what you want.
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Scoop onto baking sheet – Drop the cookie dough by rounded spoonfuls onto the prepared baking sheets, leaving some space in between.
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Bake – Place the cookies in the preheated oven and bake for 18 to 20 minutes, or until the centers are set and firm to the touch.
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Cool – Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
In less than half an hour, you’ll have soft, pumpkin-filled cookies ready to enjoy!
Servings and Pairing
This recipe makes about 18 to 24 cookies, depending on the size of your scoops.
These cookies are versatile and pair beautifully with:
- Hot drinks – Coffee, chai tea, or hot cocoa complement the spices perfectly.
- Cold milk – A classic pairing that makes the cookies taste even better.
- Ice cream – Sandwich a scoop of vanilla or cinnamon ice cream between two cookies for a quick dessert.
- Holiday spreads – Add them to your Thanksgiving dessert table or pack them in cookie gift boxes for the holidays.
Variations
The beauty of this recipe is that it can be customized in countless ways. Here are some ideas to change things up:
- Add chocolate chips – Pumpkin and chocolate are a match made in heaven.
- Make them frosted – Spread cream cheese frosting on top for extra sweetness.
- Turn them into muffins – Spoon the batter into muffin tins and bake for 20–22 minutes.
- Add nuts or dried fruit – Walnuts, pecans, or dried cranberries give extra texture and flavor.
- Dust with cinnamon sugar – Roll the dough in cinnamon sugar before baking for a snickerdoodle twist.
Storage and Reheating
- Room temperature – Store cookies in an airtight container for up to 3 days.
- Refrigerator – Keep them in the fridge for up to 1 week for longer freshness.
- Freezer – Place cooled cookies in a freezer-safe bag and store for up to 3 months. Thaw at room temperature before serving.
- Reheating – Warm them in the microwave for 10–15 seconds for that just-baked taste.
- FAQs
1. Can I use a different cake mix?
Yes! While spice cake mix gives the best flavor, you can try yellow cake mix, vanilla, or even chocolate for a unique twist.
2. Do I need to add eggs or oil?
Nope! The pumpkin puree replaces the need for eggs and oil, making the cookies both easy and healthier.
3. Can I make these gluten-free?
Yes, just use a gluten-free spice cake mix and follow the same directions.
4. How do I keep the cookies soft?
Store them in an airtight container with a slice of bread. The bread helps maintain moisture and keeps the cookies soft.
5. Can I double the recipe?
Absolutely! Just use two cake mixes and two cans of pumpkin, then bake in batches.
Conclusion
These 2-ingredient pumpkin spice cookies prove that baking doesn’t have to be complicated. With minimal effort and just a couple of ingredients, you can enjoy soft, flavorful cookies that taste like autumn in every bite. Perfect for family gatherings, holiday treats, or quick snacks, they’re a recipe you’ll keep coming back to year after year.
Print
Easy 2-Ingredient Pumpkin Spice Cookies
- Total Time: 30 minutes
- Yield: 18 Servings
- Diet: Vegetarian
Description
Whip up these soft and flavorful 2-ingredient pumpkin spice cookies in just 30 minutes! A quick and easy fall dessert made with spice cake mix and pumpkin puree.
Ingredients
- 1 (15.25-ounce) package spice cake mix
- 1 (15-ounce) can solid pack pumpkin
Optional Add-ins:
- ½ cup chocolate chips
- ½ cup chopped nuts (walnuts or pecans)
- 1 teaspoon pumpkin pie spice (for extra flavor)
Instructions
- Preheat oven to 350°F (175°C). Line or grease cookie sheets.
- In a large bowl, mix together spice cake mix and pumpkin puree until smooth.
- Drop rounded spoonfuls of dough onto prepared baking sheets.
- Bake for 18–20 minutes, or until centers are set.
- Cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Notes
- Use a cookie scoop for even sizes.
- Add chocolate chips or nuts for extra flavor.
- For a sweeter version, drizzle cream cheese glaze on top.
- Store cookies in an airtight container with a slice of bread to keep them soft.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
