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2-Ingredient Pumpkin Cookies

2-ingredient pumpkin cookies are made by stirring pumpkin puree into spice cake mix for thick, minimal-spread dough. Bake until the tops are set and no longer shiny, then finish with optional powdered sugar, cream cheese frosting, or a chocolate drizzle for easy cozy flavor.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Spice cake mix
  • 1 box (15.25 oz) spice cake mix Use classic boxed spice cake mix for the cookie flavor base.
Pumpkin puree
  • 1 can (15 oz) pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
Optional toppings
  • 0.5 cup powdered sugar For dusting only, as desired.
  • 0.5 cream cheese frosting For topping only, as desired.
  • 1 tbsp chocolate drizzle For drizzling only, as desired.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F and line baking sheets with parchment for easy release.
  2. Combine spice cake mix and pumpkin puree, stirring until a thick, sticky dough forms.
  3. Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing them out since they spread very little.
  4. Bake for 10-12 minutes at 350F until the tops are set and no longer shiny.
Cool and finish
  1. Cool the cookies completely on the baking sheets so they firm up before adding toppings.
  2. Optionally dust with powdered sugar for a light finish.
  3. Optionally top with cream cheese frosting for a tangy layer.
  4. Optionally drizzle with melted chocolate for a final sweet note.

Notes

Pro tip: keep scoops heaped for tender cookies with minimal spread. Store airtight at room temperature up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free option, use dairy-free cream cheese frosting (or skip frosting) while keeping the dough the same.