Frosted Pumpkin Cake Mix Cookies
You will love this recipe for Frosted Pumpkin Cake Mix Cookies if you want a cozy fall treat that looks cute, tastes like bakery-style pumpkin cookies, and takes almost no time to make. These pumpkin cookies start with a simple boxed yellow cake mix, so you skip the fussy measuring and still get soft, fluffy cookies topped with dreamy cream cheese frosting. Perfect for last-minute get-togethers, office treats, or when you just want something pumpkin-spiced without spending all afternoon in the kitchen.
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Ingredients for Frosted Pumpkin Cake Mix Cookies
For the pumpkin cookies:
- 1 box (15.25 ounces) yellow cake mix
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ⅓ cup vegetable oil
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
For the cream cheese frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 1–2 teaspoons milk or heavy cream, if needed
How to Make Frosted Pumpkin Cake Mix Cookies
1. Prep the pans and oven. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
2. Mix the pumpkin cookie dough. In a large mixing bowl, add the yellow cake mix, pumpkin puree, egg, vegetable oil, pumpkin pie spice, ground cinnamon, and vanilla extract. Stir everything together until completely combined. The dough will be thick and sticky; that is exactly what you want for soft pumpkin cookies.
3. Chill the dough (optional but helpful). For thicker cookies that spread less, refrigerate the dough for 20–30 minutes. If you are in a rush, you can skip this step; your cookies will still be delicious.
4. Scoop and shape the cookies. Use a cookie scoop or tablespoon to portion out about 1½ tablespoons of dough per cookie. Place each scoop about 2 inches apart on the prepared baking sheets.
Since pumpkin cookie dough does not spread very much, gently flatten and shape each scoop into a thick round with slightly smoothed edges. This helps them bake up evenly and gives a pretty, uniform look.
5. Bake the pumpkin cookies. Bake at 350°F for 9–13 minutes. The tops should look set and spring back lightly when touched. Pumpkin cookies typically do not brown much, so go by texture more than color. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes.
6. Cool completely. After 5 minutes, transfer the cookies to a wire rack. If they stick to the cookie sheet, you can carefully lift them up with a rubber spatula. Let them cool completely before adding any frosting.
7. Make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and well combined.
If the frosting is too thick, add milk or heavy cream ½ teaspoon at a time. Mix after each addition until you reach a soft, spreadable consistency that holds its shape.
8. Frost and decorate. Once the pumpkin cookies are completely cool, spread or pipe the cream cheese frosting on top of each one. I like to put the frosting in a piping bag with just the tip cut off and do a simple swirl
9. Serve and store. Serve the cookies right away, or chill them briefly if you prefer the frosting a bit firmer.
Store leftover frosted pumpkin cookies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10–15 minutes before serving for the best soft texture.
Pro Tips
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has sugar and spices already added. Pumpkin puree keeps the sweetness balanced and lets you control the flavor.
- Shape the cookies before baking. Since this dough does not spread much, take a few seconds to smooth and flatten each scoop into a thick disc. Your finished cookies will look more uniform, and the frosting will sit on top beautifully.
- Soften the cream cheese and butter fully. Room-temperature cream cheese and butter give you a silky cream cheese frosting with no lumps. If they are still cold, you will see tiny bits that never fully smooth out.
- Adjust frosting consistency slowly. It is easy to thin cream cheese frosting too much. Add milk or cream just ½ teaspoon at a time, mixing in between, until it is spreadable but not runny.
FAQs
Can I use a different cake mix flavor?
Yes. I like yellow cake mix for a classic, buttery flavor, but spice cake mix also works and gives extra warm spice. If you use spice cake mix, you can slightly reduce the added pumpkin pie spice if you want a milder flavor.
Do these cookies need to be refrigerated?
Because they are topped with cream cheese frosting, I keep them in the refrigerator in an airtight container. They stay freshest for about 3 to 4 days. Let them sit at room temperature briefly before serving so they soften.
Can I freeze these pumpkin cookies?
Technically, you can. Some people don’t like the texture of defrosted cream cheese frosting, though. If you’re worried about the texture, your best bet is to freeze unfrosted cookies and frost them later.
Can I use canned frosting instead of homemade?
Absolutely. If you are really short on time, you can use a tub of cream cheese or vanilla frosting. I do prefer the flavor of homemade cream cheese frosting, but canned frosting will still give you a pretty, sweet finish.
How do I know when the cookies are done if they do not brown?
Look for the tops to look set and matte, not shiny. Gently press the center; it should feel soft but not wet, and it should spring back lightly. That is the signal that your pumpkin cookies are baked through but still nice and soft.
Can I make these smaller or larger?
Yes. For mini cookies, scoop about 1 tablespoon of dough and start checking for doneness around 8–9 minutes. For larger cookies, use about 2 tablespoons of dough and add a couple minutes of bake time, watching carefully.
Frosted Pumpkin Cake Mix Cookies are my go-to when I want pumpkin cookies that taste like fall, look adorable, and fit into a busy schedule. Starting with a yellow cake mix keeps things simple; the pumpkin puree and warm spices add all the cozy flavor; and the cream cheese frosting makes them feel like a little bakery treat. Whether you are hosting a fall movie night, bringing a dessert to a Friendsgiving, or just craving a quick pumpkin dessert on a weeknight, these frosted pumpkin cookies are an easy win.
Frosted Pumpkin Cake Mix Cookies
Ingredients
For the pumpkin cookies:
- 1 box yellow cake mix 15.25 ounces
- ½ cup pumpkin puree not pumpkin pie filling
- 1 egg
- ⅓ cup vegetable oil
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
For the cream cheese frosting:
- 4 oz ream cheese softened
- 4 Tbsp unsalted butter softened
- 1½ cups powdered sugar
- ½ tsp vanilla extract
- 1 pinch salt
- 1–2 tsp milk or heavy cream if needed
Instructions
- Prep the pans and oven. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Mix the pumpkin cookie dough. In a large mixing bowl, add the yellow cake mix, pumpkin puree, egg, vegetable oil, pumpkin pie spice, ground cinnamon, and vanilla extract. Stir everything together until completely combined. The dough will be thick and sticky; that is exactly what you want for soft pumpkin cookies.
- Chill the dough (optional but helpful). For thicker cookies that spread less, refrigerate the dough for 20–30 minutes. If you are in a rush, you can skip this step; your cookies will still be delicious.
- Scoop and shape the cookies. Use a cookie scoop or tablespoon to portion out about 1½ tablespoons of dough per cookie. Place each scoop about 2 inches apart on the prepared baking sheets.Since pumpkin cookie dough does not spread very much, gently flatten and shape each scoop into a thick round with slightly smoothed edges. This helps them bake up evenly and gives a pretty, uniform look.
- Bake the pumpkin cookies. Bake at 350°F for 9–13 minutes. The tops should look set and spring back lightly when touched. Pumpkin cookies typically do not brown much, so go by texture more than color. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes.
- Cool completely. After 5 minutes, transfer the cookies to a wire rack. If they stick to the cookie sheet, you can carefully lift them up with a rubber spatula. Let them cool completely before adding any frosting.
- Make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and well combined.If the frosting is too thick, add milk or heavy cream ½ teaspoon at a time. Mix after each addition until you reach a soft, spreadable consistency that holds its shape.
- Frost and decorate. Once the pumpkin cookies are completely cool, spread or pipe the cream cheese frosting on top of each one. I like to put the frosting in a piping bag with just the tip cut off and do a simple swirl
- Serve and store. Serve the cookies right away, or chill them briefly if you prefer the frosting a bit firmer.Store leftover frosted pumpkin cookies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 10–15 minutes before serving for the best soft texture.
