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2-Ingredient Pumpkin Cookies

2-ingredient pumpkin cookies made with spice cake mix and pumpkin puree for small, thick drop cookies with lightly set tops and minimal spreading. After baking at 350°F, cool completely and optionally finish with powdered sugar, cream cheese frosting, or a chocolate drizzle.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 box (15.25 oz) spice cake mix
  • 1 can (15 oz) pumpkin puree
Optional toppings
  • 1 powdered sugar Dust after cooling, if desired.
  • 1 cream cheese frosting Spoon or pipe on cooled cookies, if desired.
  • 1 chocolate drizzle Drizzle over cooled cookies, if desired.

Equipment

  • 1 sheet pan

Method
 

Prep the oven
  1. Preheat oven to 350F and line baking sheets with parchment for easy release and clean bottoms.
Make the dough
  1. Stir spice cake mix and pumpkin puree together until a thick, sticky dough forms.
Shape and bake
  1. Scoop the dough by heaping tablespoons onto prepared baking sheets, spacing them apart since the dough will spread very little.
Bake until set
  1. Bake for 10-12 minutes at 350F until the tops are set and no longer shiny.
Cool and finish
  1. Cool completely on the baking sheets so the cookies firm up before topping.
Add optional toppings
  1. Top with powdered sugar, cream cheese frosting, or chocolate drizzle if desired.

Notes

For the best texture, use a heaping tablespoon for consistent thickness—these cookies spread very little. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked cookies up to 2 months. For a lighter option, choose a reduced-sugar spice cake mix if you’re watching added sugar.