Description
These 3 Ingredient Pumpkin Cookies are a quick and easy fall-inspired treat made with a spice cake mix, pumpkin puree, and eggs. They are soft, moist, and perfect for a cozy snack or dessert. The recipe also includes a luscious cream cheese frosting for a rich finishing touch.
Ingredients
Scale
Cookie Ingredients
- 1 15.25 oz box spice cake mix (Duncan Hines recommended)
- 2 large eggs
- 1/3 cup pumpkin puree
- 1/2 teaspoon vanilla extract (optional)
Frosting Ingredients
- 8 ounces full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon, divided
Instructions
- Preheat the oven: Set your oven to preheat at 350 degrees Fahrenheit to prepare for baking the cookies.
- Make the cookie dough: In a large bowl, combine the spice cake mix, eggs, pumpkin puree, and vanilla extract (if using). Mix everything together until well blended and a dough forms.
- Shape the cookies: Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for approximately 9 minutes or until the cookies are set and edges are lightly golden.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool completely on a wire rack before frosting.
- Prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and half of the ground cinnamon, beating until the frosting is well combined and fluffy.
- Frost the cookies: Once the cookies are cool, spread or pipe the cream cheese frosting onto each cookie. Sprinkle the remaining ground cinnamon lightly over the frosted cookies for added flavor and decoration.
- Serve and enjoy: Your pumpkin cookies are now ready to be served. Store any leftovers in an airtight container in the refrigerator.
Notes
- Ensure your cream cheese and butter are softened to room temperature for a smooth frosting consistency.
- You can substitute the spice cake mix with a yellow or white cake mix plus pumpkin pie spice if preferred.
- If you want a dairy-free version, consider using vegan cream cheese and butter alternatives.
- Do not overbake the cookies; they should be soft and slightly chewy.
- These cookies freeze well – freeze unfrosted cookies and frost them when ready to serve.
