These frosted pumpkin cookies are a simple treat made from cake mix, ideal for fall baking. Topped with a creamy layer of cream cheese frosting, they come together quickly and are the perfect cookie for pumpkin season.
Easy Pumpkin Cookies
Pumpkin is the darling flavor of the fall season, and these delicious pumpkin cookies are one of my favorite fall treats because they’re so easy to make (and we all know how much I love cake mix cookies!). The cream cheese frosting takes these pumpkin spice cookies to the next level, so I highly recommend adding it—it really makes them extra special
If you love easy pumpkin recipes, check out my 3-Ingredient Chocolate Chip Pumpkin Bread!
Ingredients
- Spice cake mix: The base of the cookies, packed with warm spice flavor. I recommend using Duncan Hines Spice cake mix!
- Pumpkin puree: Adds moisture and that classic pumpkin flavor while keeping the cookies soft.
- Eggs: Binds the ingredients and gives the cookies structure.
- Cream cheese: The tangy base of the frosting that pairs perfectly with the sweet cookies.
- Unsalted butter: Adds richness and a creamy texture to the frosting.
- Powdered sugar: Sweetens the frosting and makes it smooth.
- Vanilla extract: Enhances the frosting’s flavor with a warm, sweet note.
- Salt: Balances the sweetness of the tangy cream cheese frosting.
Making the Cookies
- Prep – Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Mix the cookie dough – In a large mixing bowl, combine the pumpkin spice cake mix, canned pumpkin, and eggs. Stir until a smooth dough forms.
- Scoop and bake – Drop spoonfuls of dough onto the prepared baking sheet, about 2 inches apart, using a medium cookie scoop. I like gently pressing the scoops down to flatten the tops, but that is optional. Bake for 10-12 minutes or until the edges are set and the tops look slightly puffed. Let them cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
- Make the frosting – In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the powdered sugar, vanilla extract, and salt and beat until smooth and creamy.
- Frost the cookies – Once the cookies have cooled, spread a generous layer of frosting on top of each one. If desired, dust the tops of the cookies with a sprinkle of cinnamon or pumpkin pie spice. Enjoy!
Variations and substitutions
Cake mix options – If you don’t have spice cake mix, you can use yellow, vanilla, or white cake mix and add 2 teaspoons of pumpkin pie spice to achieve a similar flavor.
Frosting flavor – Try a maple or brown butter frosting for a different twist or even a simple vanilla buttercream if you want something lighter.
Add-ins – Mix 1 cup of chopped pecans, walnuts, or chocolate chips into the cookie dough for extra texture and flavor.
Lighter Option – Skip the frosting and dust the cookies with powdered sugar or a cinnamon-sugar mix for a lighter, less sweet option.
Tips for Success
- Use pumpkin puree, not pumpkin pie filling – Pumpkin puree has no added sugar or spices, ensuring the perfect balance for your cookies.
- Measure the pumpkin carefully – Too much canned pumpkin can make the cookies dense. Stick to the amount listed in the recipe for the best texture.
- Don’t overmix – Stir the dough just until everything is combined. Overmixing can make the cookies tough.
- Use room temperature ingredients – For a smooth, creamy frosting, make sure the cream cheese and butter are softened to room temperature before beating.
- Cool the cookies completely – Wait until the cookies are fully cooled before frosting, or the frosting will melt and become runny.
- Frosting consistency – If the frosting is too thick, add a splash of milk or cream to thin it out. If it’s too thin, add more powdered sugar until you reach the desired consistency.
How to store the Frosted Pumpkin Cookies
Store the cookies in a single layer in an airtight container in the refrigerator for 2-3 days. The cookies should be refrigerated once topped with the cream cheese frosting so that it doesn’t spoil.
The cookies can be frozen for up to 3 months in an airtight container or freezer bag. Thaw at room temperature before serving.
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Frosted Pumpkin Cookies
Ingredients
Cookies
- 1 (15.25 ounce) box spice cake mix
- 1/2 cup pumpkin puree not pumpkin pie filling
- 2 large eggs
Frosting
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
- ground cinnamon or pumpkin pie spice for garnish optional
Instructions
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- In a large bowl, combine the spice cake mix, canned pumpkin, and eggs. Stir until a smooth dough forms.
- Drop spoonfuls of dough onto the prepared baking sheet, about 2 inches apart using a medium cookie scoop. Press down on the scoops to flatten the tops, if desired. Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the powdered sugar, vanilla extract, and salt, and beat until smooth and creamy.
- Once the cookies have cooled, spread a generous layer of frosting on top of each one. If desired, dust the tops of the cookies with a sprinkle of ground cinnamon or pumpkin pie spice.
Notes
- Store the cookies in an airtight container in the refrigerator for 2-3 days. The cookies should be refrigerated once topped with the cream cheese frosting so that it doesn’t spoil.
- The cookies can be frozen for up to 3 months in an airtight container or freezer bag. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.