Go Back

3 Ingredient Pumpkin Cookies

3 ingredient pumpkin cookies with a thick, smooth dough—made from spice cake mix, pumpkin puree, and eggs, then baked until the edges are firm. Finish with powdered sugar or a quick cream cheese frosting for soft, sweet drop-cookie style.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 120
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 (or cream cheese frosting)
  • 0.5 cup powdered sugar for dusting or use cream cheese frosting instead

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F and line baking sheets with parchment so the drop cookies won’t stick.
Mix the dough
  1. Stir spice cake mix, pumpkin puree, and eggs until a thick, smooth dough forms.
Add optional spice
  1. Sprinkle in pumpkin pie spice (if using) and stir until evenly incorporated.
Shape and bake
  1. Drop the dough by 2-tablespoon rounds onto the prepared baking sheets—the dough will be sticky.
Bake
  1. Bake for 10-12 minutes at 350F until the tops are set and the edges are firm.
Cool and finish
  1. Cool completely, then dust with powdered sugar or top with cream cheese frosting if desired.

Notes

Pro tip: let the dough sit 2 minutes after mixing so it firms up slightly for easier 2-tablespoon scooping. Store cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies (cooled) for up to 2 months; thaw at room temperature before dusting. For a lighter dessert, use reduced-sugar spice cake mix.