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3 Ingredient Pumpkin Cookies

3-ingredient pumpkin cookies made with pumpkin puree, spice cake mix, and eggs for soft, set-top drop cookies. Quick mix-and-scoop method bakes in about 10–12 minutes, then finishes 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: 95
Ingredients Equipment Method Notes

Ingredients
  

Spice cake mix
  • 1 box (15.25 oz) spice cake mix
Pumpkin puree
  • 1 can (15 oz) pumpkin puree
Eggs
  • 2 eggs
Pumpkin pie spice (optional)
  • 1 tsp pumpkin pie spice optional
Powdered sugar for dusting
  • 0.5 cup powdered sugar for dusting after cooling
Cream cheese frosting for topping
  • 0.5 cup cream cheese frosting optional topping instead of powdered sugar

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and line baking sheets with parchment so the dough bakes without sticking.
  2. Stir together the spice cake mix, pumpkin puree, and eggs until a thick, smooth dough forms.
  3. Add pumpkin pie spice if using and mix just until evenly combined.
Scoop and bake
  1. Drop the dough by 2-tablespoon rounds onto the prepared baking sheets, keeping in mind it will be sticky.
  2. Bake at 350°F for 10–12 minutes, until the tops are set and the edges are firm.
Cool and finish
  1. Cool completely before topping, so the cookies hold their shape.
  2. Dust with powdered sugar or top with cream cheese frosting if desired.

Notes

For clean scoops, use a lightly greased spoon or cookie scoop and keep the dough at room temperature only while you portion. Store airtight at room temperature up to 3 days or in the refrigerator up to 5 days; freeze baked cookies up to 2 months. For a dairy-free option, use dairy-free cream cheese frosting for the topping if you’re not dusting with powdered sugar.