When fall rolls around, nothing says cozy quite like pumpkin treats fresh from the oven. These easy 2-ingredient pumpkin cookies topped with luscious cream cheese frosting are the ultimate shortcut dessert. With just a box of spice cake mix and a can of pumpkin puree, you’ll have soft, pillowy cookies in minutes, no fancy baking skills required. Perfect for after school snacks, Thanksgiving dessert tables, or anytime you’re craving pumpkin spice magic without the hassle.
Why You’ll Love These 2-Ingredient Pumpkin Cookies
- Minimal ingredients – only 2 for the cookie base!
- Soft, cake-like texture that stays moist.
- Crowd-pleasing frosting – tangy cream cheese balances the warm spice flavor.
- Make-ahead friendly – keep them chilled and they taste even better the next day.
- Perfect for fall gatherings – quick enough for weeknights, festive enough for holidays.
When to Make These Cookies
- Halloween parties – pop on some candy eyes for spooky yet cozy cookies.
- Thanksgiving dessert spread – a convenient grab-and-go treat to enjoy alongside traditional pies.
- Holiday cookie exchanges – unexpected, easy, and unique.
- Busy weeknights – ready in under 30 minutes with pantry staples.
Additional Tips
- Add mix-ins: Stir in white chocolate chips, chocolate chips, chopped pecans, or dried cranberries for extra flavor and texture.
- Frosting variations: Try almond extract in the frosting for a cheesecake inspired flavor, or swap in maple extract for a cozy seasonal twist.
- Decorating idea: Pipe frosting onto cookies with a pastry bag for a bakery-style look.
- Serving warm: Warm an unfrosted cookie in the microwave for 10–15 seconds, then top with frosting for a melty treat.
- Gifting: Stack cooled cookies (unfrosted) in a mason jar tied with ribbon for a simple, thoughtful fall gift.
- Storage tip: Unfrosted cookies can be stored at room temperature for up to 3 days, then frosted right before serving.
FAQs
Can I use a different cake mix?
Yes! Yellow cake mix or chocolate cake mix works, but spice cake gives the best fall flavor.
Do I need to chill the dough?
No, this dough is ready to scoop and bake right away.
Can I freeze these cookies?
Yes, freeze unfrosted cookies in an airtight container for up to 2 months. Frost after thawing.
Do I have to store these cookies in the refrigerator?
Yes. Because of the cream cheese frosting, these cookies should be stored in the refrigerator. Keep them in an airtight container, and they’ll stay fresh for up to 4 days. For the best flavor and texture, let them sit at room temperature for about 10 minutes before serving.
Can I double the recipe?
Absolutely! This recipe scales perfectly for larger gatherings.
👉 For more cozy fall treats, check out my Pumpkin Magic Cake recipe! 🎃🪄✨
Watch This Recipe
@megsescapades
2-Ingredient Pumpkin Cookies with Cream Cheese Frosting
Ingredients
Cookies
- 1 box spice cake mix
- 1 (15 oz) can pure pumpkin puree
Cream Cheese Frosting
- 1/4 block full fat cream cheese (about 2 oz) softened
- 1/4 cup unsalted butter softened
- 1 1/4 cups powdered sugar sifted
- 1/2 tsp pure vanilla extract
Optional: Ground cinnamon for garnish
Method
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together spice cake mix and pumpkin puree until combined. Using a medium cookie scoop, place dough onto the prepared sheet.
- Bake for 12–15 minutes, or until cookies are set and a toothpick comes out clean.
- While cookies bake, whisk together cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Cool cookies completely before frosting. Sprinkle with cinnamon if desired. Store frosted cookies in the refrigerator.
Notes
Recipe Variations
- Mix-ins: Add 1/2 cup chocolate chips, white chocolate chips, or chopped pecans for extra flavor.
- Frosting twist: Swap vanilla for almond extract for a cheesecake inspired frosting, or use maple extract for a seasonal flavor.
- Dairy-free option: Use dairy-free butter and vegan cream cheese for the frosting.
What did you think?