Glazed Pumpkin Cake Mix Cookies are sweet, soft, and chewy pumpkin cookies that are made from a box of cake mix. These pumpkin cookies are so easy to make. This is sure to be your favorite pumpkin cookie recipe.
I am obsessed with recipes that use a cake mix as a shortcut and these pumpkin cake mix cookies are no exception. In fact, they might just be my favorite to date.
All year long I look forward to the fall season and making all of the autumn treats. Give me ALL THE PUMPKIN. I just love it.
I realize not everyone loves pumpkin as much as I do, so in case you were wondering, the pumpkin taste is not overwhelming in these Pumpkin Cake Mix Cookies. They have a subtle sweetness that perfectly balances the spices and vanilla in the glaze.
The cream cheese adds a special flavor to these cookies. It gives them that classic soft, chewy taste we all know and love about cake mix cookies.
If you’re a fan of pumpkin recipes like I am, take a look at these pumpkin pie twists and pumpkin pull-apart bread.
Ingredients for Pumpkin Cake Mix Cookies
You only need a few ingredients to make these delicious pumpkin cookies.
Cookies
- Cream Cheese: Use full fat cream cheese that comes in a block, not whipped.
- Butter
- Canned Pumpkin: Be sure to use pumpkin puree, not pumpkin pie mix.
- Egg: Large, room temperature eggs are best for baking.
- Yellow Cake Mix
- Pumpkin Pie Spice
Glaze
- Powdered Sugar
- Water
- Vanilla Extract
How to Make Pumpkin Cake Mix Cookies
Here are the step-by-step photos and instructions for making pumpkin cake mix cookies. For the complete instructions, check the printable recipe card further down on the page.
Step One: Prepare Batter
Preheat the oven to 350 degrees.
In a large bowl, beat cream cheese, softened butter and pumpkin with an electric mixer until well blended.
Beat in egg until smooth.
Beat in cake mix and pumpkin pie spice until combined.
Step Two: Shape Cookies
Drop dough by rounded tablespoonfuls on ungreased cookie sheets.
Step Three: Bake and Cool
Bake for 13 to 15 minutes or until the edges are light golden brown.
Cool on cookie sheet for 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
Step Four: Glaze
In a medium bowl, mix the powdered sugar, vanilla, and 1 tablespoon of water together. Beat glaze ingredients with a spoon until smooth and thick. Add more water little by little if it is too thick.
Spread about 2 teaspoons of frosting on each cookie.
Sprinkle a little cinnamon on each one for decoration if desired.
Substitutions
Don’t have the correct ingredients on hand? This pumpkin cake mix cookie recipe requires just a few ingredients, but here’s a tip if you don’t have pumpkin pie spice.
- As a substitute for pumpkin pie spice, you can use a combination of cinnamon plus any 2 of the following: allspice, ginger, nutmeg or cloves. The ratio should be ¾ parts cinnamon to ¼ part additional spices.
- Try swapping the water in the glaze for apple juice or apple cider.
Variations
Want to personalize this pumpkin cookie recipe? Here are some tips for changing things up.
- Cake Mix: You can really change things up when it comes to the cake mix. Spice Cake and Carrot Cake Mixes would both be delicious options.
- Glaze: Make a maple glaze or honey glaze!
- Cinnamon: Instead of sprinkling with cinnamon, add a little fresh grated orange zest on top of the glazed cookies.
- Nuts: Add chopped pecans or walnuts to the batter for some crunch.
Equipment
Only a few kitchen tools are required to make pumpkin cake mix cookies.
- Large Mixing Bowl
- Hand Mixer or Stand Mixer
- Cookie Scoop or Tablespoon
- Baking Sheet
- Cooling Rack
Storage
Refrigerator: Store cookies in an airtight container at room temperature or in the refrigerator for up to one week.
Freezer: Place cookies in a freezer bag, removing as much air as you can while sealing. Freeze for up to one month.
Reheat: Thaw in the refrigerator or at room temperature.
Tips
- Make sure egg, butter and cream cheese are at room temperature.
- You can make the cookie dough ahead of time. Pack dough in airtight containers and store in the refrigerator for up to 1 week before baking.
FAQ
Do you have any questions about this pumpkin cake mix cookie recipe or cake mix cookies in general? Here are answers to some of the most frequently asked questions.
Cake mix cookies are soft, chewy cookies made by using a box of cake mix combined with liquids to make a cookie dough. Cake mix cookies are usually very soft and chewy with a lightly crispy outside.
Yes, you can make the cookie dough ahead of time. Pack dough in airtight containers and store in the refrigerator for up to 1 week before baking.
This easy pumpkin cake mix cookie recipe is one of the best pumpkin cookies you can make because it’s quick, easy, and uses a few ingredients that you probably already have in your kitchen.
No, you don’t need to chill this cookie dough before baking. If you do choose to chill it for a few hours, make sure that you roll the dough into balls before chilling and use them in place of regular cookies.
More Delicious Fall Recipes
Do you love the flavors of the fall season? Here are some more recipe ideas!
Glazed Pumpkin Cake Mix Cookies
Equipment
- mixer
Ingredients
- 1 pkg (8 oz) cream cheese softened
- ½ cup butter softened
- ⅓ cup canned pumpkin not pumpkin pie mix
- 1 large egg
- 1 box yellow cake mix
- 1 tablespoon pumpkin pie spice
Glaze
- 2 cups powdered sugar
- 1-2 tablespoons water
- 1 teaspoon vanilla
Instructions
- Get out and measure your ingredients.
- Preheat oven to 350 degrees.
- In large bowl, beat cream cheese, softened butter and pumpkin with electric mixer until well blended.
- Beat in egg until smooth.
- Beat in cake mix and pumpkin pie spice until combined.
- Drop dough by rounded tablespoonfuls on ungreased cookie sheets.
- Bake 13 to 15 minutes or until edges are light golden brown.
- Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack.
- Cool completely.
- In medium bowl, mix the powdered sugar, vanilla and 1 tablespoon of water together. Beat glaze ingredients with spoon until smooth and thick. Add more water little by little if too thick.
- Spread about 2 teaspoons frosting on each cookie.
- Sprinkle a little cinnamon on each one for decoration if desired. Enjoy every bite!
Notes
- Make sure egg, butter and cream cheese are at room temperature.
- You can make the cookie dough ahead of time. Pack dough in airtight containers and store in the refrigerator for up to 1 week before baking.
Nutrition
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