These 2 ingredient pumpkin cookies, also known as Pumpkin Quickies, are the easiest fall cookies you’ll ever make. Just a box of spice cake mix and a can of pumpkin puree come together to make soft, chewy pumpkin spice cookies in under 30 minutes. They’re a cozy fall treat that tastes like pumpkin muffins but in cookie form.
They’re quick to mix, quick to bake, and even quicker to disappear! If you’ve tried my 2 Ingredient Pumpkin Muffins, you’ll love these cookies just as much. They’ve got the same cozy pumpkin spice flavor in a bite-sized cookie form, making them perfect for fall gatherings, lunchbox treats, or an easy after-school snack. Another popular pumpkin recipe is this easy pumpkin pudding dump cake. It's so delicious and the pudding makes it so moist!
Table of contents
Why I love these 2 Ingredient Pumpkin Cookies
They’re the perfect size for a quick two-bite snack. My kids call them pumpkin spice donut hole cookies because they taste like a cross between cookies and little muffin bites.
I love that these are truly 2 ingredient cookies - just pumpkin puree and spice cake mix - but they still taste like homemade pumpkin spice cookies.
These cookies are faster than making pumpkin muffins and even easier than cake mix cookies, since you don’t need oil or eggs.
The size is comparable to mini muffins BUT, so much easier because you don't have to try to fill those little mini muffin wells and then clean up that muffin tin.
Ingredients
Spice cake mix - any brand works but I always stock up on Betty Crocker when it's on sale and use that.
100% Pure Pumpkin - 15 oz can. Sometimes called Pumpkin Puree. You do NOT want to use a can of pumpkin pie filling. That is a different product and has ingredients in it that we don't need. The 15 oz can is the smaller sized can that the grocery stores normally stock.
Instructions
Preheat oven to 350 degrees Fahrenheit
Step 1
Mix can of pumpkin with spice cake mix in a larger sized bowl. I like using a mixer because it's quick. But you can certainly mix with a spoon.
Step 2
I use a small cookie scoop to evenly portion the dough for each cookie morsel. The scoop is the 1 Tablespoon size. And yes, for you, I measured how much mine specifically holds. With that size scoop, this recipe consistently makes 2 ½ dozen for me.
These cookies stay in the shape they are. They don't flatten when baked.
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Substitutions
If you don't have spice cake handy, yellow cake with 1 ½ teaspoons of pumpkin pie spice will give you a similar flavor.
Variations
Let me share essentially the same recipe but different baking containers and times. I like making this 2 ingredient pumpkin cake with optional store bought buttercream icing (yum). Or, if you want to make a bread shaped loaf, get the details for my 3 ingredient pumpkin bread recipe. I've made these multiple times and share the pan details and specific baking size.
This strawberry cake mix cookie is a similar and easy type of cookie recipe! It's so pretty too.
Storage
Wrap using plastic wrap or seal in an airtight container. I normally place parchment paper between layers, and refrigerate for a maximum of 4 days.
If freezing, make extra sure the cookies are well wrapped or the airtight container doesn't have a lot of space for air (freezer burn risk). I don't recommend keeping them longer than a month or two.
FAQ's
There are extra ingredients like sweeteners and spices that you don't want in this recipe. Use 100% pumpkin (puree).
I'm sorry, but you bought and used the wrong size can of pumpkin. You want the 15 oz size. If you haven't started baking, you may need another box of cake mix (if the pumpkin can was 28 - 30 oz).
WW changes how they calculate their points frequently. In the post with 2 ingredient pumpkin muffins, I share the nutrition info. so you should be able to calculate your points for the muffins. If you want to calculate points for the cookies, the recipe makes 2 ½ dozen.
Other easy pumpkin recipes
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Pumpkin Quickies Cookies
Ingredients
- 1 box Spice Cake Mix I usually use Betty Crocker of Dunkin Hines
- 15 oz can of 100% pumpkin puree NOT pumpkin pie filling
Instructions
- Preheat oven at 350 degrees Fahrenheight
- Mix spice cake mix and can of pumpkin until well combined.
- Scoop 1 Tablespoon-sized portions for each cookie on a silicone baking mat. Recipe should make 30 cookies
- Bake for 13-15 minutes. Test to see if done with toothpick
Notes
Nutrition (estimate)
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Martha
I loved this. I added some pumpkin pie spice in the batter.
Susan Moncrieff
If you like extra pumpkin spice flavor, absolutely add a bit more! Glad you enjoyed it.
Jayne
I made these to take to a party, but I have a friend who is diabetic, so I bought sugar, free, white cake mix, added, pumpkin spice and they turned out great I tasted one of each, and you could not tell the sugar free from the spice cake.