Go Back

Pumpkin Cake Mix Cookies With Cinnamon Cream Cheese Frosting

Pumpkin cake mix cookies with cinnamon cream cheese frosting are thick, soft spice cookies baked at 350°F and topped with a cinnamon-swirled cream cheese frosting. This easy method uses spice cake mix plus pumpkin puree for a tender crumb and big fall flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 box (15.25 oz) spice cake mix
  • 0.5 cup pumpkin puree
  • 2 eggs
  • 0.3333 cup vegetable oil
  • 1 tsp pumpkin pie spice
Cinnamon Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 2.5 cups powdered sugar
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cookies
  1. Preheat the oven to 350°F and line baking sheets with parchment or a silicone mat for easy release.
  2. In a mixing bowl, combine spice cake mix, pumpkin puree, eggs, vegetable oil, and pumpkin pie spice, stirring until a thick dough forms.
  3. Scoop 2-tablespoon rounds of dough onto the lined baking sheets, spacing them apart.
  4. Bake for 10–12 minutes at 350°F, until the cookies look set around the edges and no wet batter remains on top.
  5. Cool the cookies completely on the baking sheets before frosting to keep the frosting from melting.
Make and apply cinnamon cream cheese frosting
  1. Beat the cream cheese and unsalted butter until smooth and creamy.
  2. Beat in powdered sugar, cinnamon, and vanilla until the frosting is thick and spreadable.
  3. Beat in 1–2 tablespoons milk, adding just enough for a pipeable or spreadable consistency.
  4. Pipe or spread the cinnamon cream cheese frosting onto each cooled cookie.
  5. Dust the frosted cookies with extra cinnamon and let them set briefly before serving.

Notes

For clean, swirled-looking frosting, make sure cream cheese and butter are softened but not warm, and cool the cookies fully before topping. Store cookies in an airtight container in the refrigerator up to 5 days; freeze unfrosted cookies up to 2 months (thaw and frost after). For a lighter option, use low-fat cream cheese in the frosting (texture may be slightly softer).