Last updated on November 22nd, 2025 at 04:53 pm
If you’re looking for a dessert that feels extra special but doesn’t take all afternoon, these frosted cake mix cookies with sprinkles are a perfect choice. They start with a simple cake mix cookie base—soft, chewy, and just sweet enough—then get topped with a tangy cream cheese frosting and a scatter of colorful sprinkles. It’s the easiest way to turn plain cookies into a festive treat for fall gatherings, holiday parties, or anytime you want something quick and fun.
If you’re hunting for simple Thanksgiving desserts or fall themed desserts that look party-ready without hours of effort, these cookies will be a new favorite.
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Ingredients for Frosted Cake Mix Cookies
For the cookies:
- 1 box white cake mix (15.25 oz)
- ½ cup melted butter
- 2 large eggs
- 2 tablespoons flour (helps them keep their shape)
- 1 teaspoon pumpkin pie spice (optional)
For the cream cheese frosting:
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- Splash of milk, as needed
For decorating:
- Fall-themed sprinkles
How to Make Frosted Cake Mix Cookies
1. Mix the cookie dough. In a large bowl, stir together the cake mix, melted butter, eggs, flour, and pumpkin pie spice (if using) until smooth and combined. The dough will be soft but thick.
2. Scoop and bake. Scoop about 1 1/2 tablespoons of dough onto a parchment-lined baking sheet, spacing them a couple inches apart. Bake at 350°F for 8–10 minutes, until set but still soft in the center. Let cool completely before frosting.
3. Make the frosting. Beat the cream cheese and butter together until smooth. Mix in powdered sugar, vanilla, and salt until fluffy.
4. Frost and decorate. Transfer frosting to a piping bag with no tip and swirl it onto cooled cookies, or simply spread with a butter knife for a rustic look. Add sprinkles right away so they stick.
5. Store. Store in the refrigerator.
Pro Tips for the Best Cake Mix Cookies
- Cool completely before frosting. Warm cookies will melt your frosting, so give them at least 20–30 minutes to cool fully.
- Pipe the frosting. For a polished look, use a piping bag to swirl on the frosting. You don’t even need a piping tip; just a plain piping bag with no tip works well. For something quicker, you can also spread frosting with a butter knife.
- Soften your cream cheese. Make sure the cream cheese (and butter!) is fully softened before mixing. Cold cream cheese can lead to lumpy frosting that doesn’t spread smoothly.
- Make ahead friendly. You can bake and frost these cookies a day ahead of time and just store in the fridge until you’re ready to serve. If you need to stack the cookies to store them, I would let them sit flat in the fridge (if possible) before stacking them. Then, stack and store them with a layer of parchment paper in between.
FAQs
Can I use another cake mix flavor?
Yes! Vanilla, yellow, or even spice cake mix all work well. Just note that if you use spice cake mix, skip the extra pumpkin pie spice since the cake mix is already flavored.
Do these cookies need to be refrigerated?
Yes, since they’re frosted with cream cheese frosting, you should store them in the refrigerator. You can bring to room temperature before serving for the best texture.
Can I freeze these cookies?
You can freeze the unfrosted cake mix cookies for up to 2 months. When ready, thaw and then frost with cream cheese frosting before adding sprinkles. Avoid freezing cream cheese frosting because the texture can get a little weird after defrosting. I won’t say it’s inedible, but it’s not my favorite. Honestly, these cookies can last for quite a bit in an airtight container in the fridge if you have any extras.
Can I use a different type of frosting?
For sure! A plain buttercream frosting works well if you don’t want to use cream cheese. Beat together ½ cup softened butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, and a splash of milk as needed to reach a spreadable consistency.
Does the brand of cake mix matter?
Not at all! Any brand will work as long as the box is 15.25 ounces. Duncan Hines is my favorite and it’s a 15.25 ounce cake mix.
These frosted cake mix cookies with sprinkles are such a simple way to turn a plain cookie into something party-ready. With their soft, chewy base, creamy frosting, and festive topping, they’re perfect for Thanksgiving dessert tables, fall parties, or just an easy afternoon treat.
If you’re looking for cake mix desserts that feel special without taking hours, this recipe is one you’ll want to keep handy. Don’t forget to save it for your holiday baking list or share it with a friend who loves easy fall desserts.
Frosted Fall Cake Mix Cookies
Ingredients
Fall Cake Mix Cookies
- 1 box white cake mix 15.25 ounces
- 1/2 cup butter melted
- 2 eggs
- 2 Tbsp flour to help the cookies keep their shape
- 1 tsp pumpkin pie spice optional
Cream Cheese Frosting
- 4 oz cream cheese softened
- 4 Tbsp unsalted butter softened
- 2 cups powdered sugar
- 1/2 tsp vanilla
- pinch of salt
- 1-2 tsp milk optional, to adjust for texture
Instructions
Make Cookies
- In a large bowl, stir together the cake mix, melted butter, eggs, flour, and pumpkin pie spice (if using) until smooth and combined. The dough will be soft but thick.
- Scoop about 1 1/2 tablespoons of dough onto a parchment-lined baking sheet, spacing them a couple inches apart.
- Bake at 350°F for 8–10 minutes, until set but still soft in the center. Let cool completely before frosting.
Make Cream Cheese Frosting and Decorate
- Beat the cream cheese and butter together until smooth. Mix in powdered sugar, vanilla, and salt until fluffy. Add a splash of milk if necessary to help the texture.
- Transfer frosting to a piping bag with no tip and swirl it onto cooled cookies, or simply spread with a butter knife.
- Add sprinkles right away so they stick.
