Cake Mix Pumpkin Spice Cookies without Pumpkin Puree
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Soft, chewy, and bursting with cozy fall flavours, these Cake Mix Pumpkin Spice Cookies are made from a simple box of cake mix, no pumpkin purée required! They’re buttery, lightly spiced, and perfect for when you’re craving the warmth of pumpkin spice without the extra steps!
The Easiest Pumpkin Spice Cookies.
Quick-to-make pumpkin spice cookies that use cake mix as a shortcut. Lightly crisp on the edges, soft in the centre, and full of sweet, spiced flavour, your new go-to fall bake! Sam x
Chewy Texture – soft in the middle with crisp golden edges
Fall Flavour – pumpkin spice brings cozy warmth to every bite
Quick to Make – from bowl to oven in under 30 minutes
Watch how to make cake mix pumpkin spice cookies
Ingredients you’ll need
- Cake mix – Use spice cake mix for a ready-made pumpkin spice flavour or yellow cake mix plus pumpkin pie spice.
- Pumpkin pie spice – a blend of cinnamon, nutmeg, ginger, and cloves. Only needed if using yellow cake mix.
- Butter – adds richness, flavour, and helps create that soft, chewy texture.
- Eggs – bind the ingredients together and give the cookies structure while keeping them moist and tender.
How to make cake mix pumpkin spice cookies
Step 1: In a large mixing bowl, add cake mix. If using yellow cake mix, whisk in pumpkin pie spice until well combined.
Step 2: Pour in melted butter and eggs. Mix with a spatula or wooden spoon until a thick dough forms.
Step 3: Cover the bowl and refrigerate for 30 minutes to firm up slightly.
Step 4: Scoop approximately 25g (1 tablespoon) of dough per cookie and roll into balls. Place onto the baking sheet and bake for 10–12 minutes. Cool on the baking sheet for 5 minute before transferring to a wire rack to cool completely.
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If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Cake Mix Pumpkin Spice Cookies without Pumpkin Puree
Ingredients
Method
- Preheat Oven: Preheat oven to 350°F (180°C). Line 1–2 large baking sheets with parchment paper. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, add cake mix. If using yellow cake mix, whisk in pumpkin pie spice until well combined.
- Add Wet Ingredients: Pour in melted butter and eggs. Mix with a spatula or wooden spoon until a thick dough forms and no dry pockets remain.
- Chill Dough: Cover the bowl and refrigerate for 30 minutes to firm up slightly.
- Shape Cookies: Scoop approximately 45g (2 tablespoons) of dough per cookie and roll into balls. Place onto the prepared baking sheets, leaving space between each for spreading.
- Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden while the centres remain soft.
- Cool: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.