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    Home » Easy Recipes

    Pumpkin Quickies Cookies

    Published: Jan 27, 2023 by Susan Moncrieff · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    These little pumpkin quickies cookies are little morsels of pumpkin spice-flavored goodness.  They are the perfect two-bite snack!

    pumpkin quickies cookies this to Pinterest

    These are essentially a two-ingredient pumpkin spice cookie.  They are quick and easy to make and they can be mixed, baked, and your kitchen cleaned up in less than 30 minute.  They are that easy!  The taste will be very familiar to those of you who have made my 2 Ingredient Pumpkin Muffins.

    Table of contents

    • Why I love these 2 Ingredient Pumpkin Cookies
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • FAQ's

    Why I love these 2 Ingredient Pumpkin Cookies

    They are the perfect size for a quick 2 bite flavorful snack!  The kids love them and think of them as more of a pumpkin spice donut hole. And to them, they are more like a one bite treat.

    I love them because they are quick and easy to make while still having a great flavor punch (making them so satisfying).

    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 and a can of 100% pumpkin
    Make sure you buy the 100% pure pumpkin!

    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.

    batter made of spice cake mix and 100% pumpkin.

    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.

    portioned cookie dough for two ingredient pumpkin cookies.

    These cookies stay in the shape they are. They don't flatten when baked.

    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 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 2 ingredient pumpkin bread recipe. I've made these multiple times and share the pan details and specific baking size.

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    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

    Why can't I use pumpkin pie filling?

    There are extra ingredients like sweeteners and spices that you don't want in this recipe. Use 100% pumpkin (puree).

    Why is the dough so liquidy and/or the cookies take so long to bake?

    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).

    How to figure out the WW points.

    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.

    pumpkin quickies cookies on a white plate

    Pumpkin Quickies Cookies

    Delicious easy to make 2 ingredient pumpkin quickies cookies. Delicious morsels of pumpkin spice goodness in a cookie size.
    5 from 1 vote
    Print Pin Rate
    Course: baked goods
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 13 minutes
    Servings: 30 cookies
    Calories: 80cal
    Author: Susan Moncrieff

    Ingredients

    • 1 box Spice Cake Mix I usually use Betty Crocker of Dunkin Hines
    • 15 oz can of 100% pumpkin

    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

    Please make sure you are using the 15 oz size of pure pumpkin.  It may be called pumpkin puree.  You do NOT want to use pumpkin pie filling (a different product).

    Nutrition

    Serving: 30cookies | Calories: 80cal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 114mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2205IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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    I'm Susan Moncrieff! I love sharing easy recipes, especially those that take less than 30 minutes and have less than 5 ingredients. I'm passionate about gardening and creating flower planters. My home is 100 years old and sometimes you will see it in my posts! It was a true fixer upper and I love it!

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