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