Buckle up, kiddos, because tonight’s baking extravaganza was full of autumn awesomeness.
Pumpkin spice cookies!
I blogged about these cookies back in October last year, but since I apparently had a camera from the 1950s at that point, I figured I should feature the cookies on the ol’ blog again with a much prettier spread.
Plus, I know many of you likely didn’t see that post since I posted it during my first month of blogging and trust me, these cookies deserve some extra attention.
You guys know how much I adore easy recipes (flourless peanut butter cookies!), and these cookies take the cake for being the absolute easiest cookies to make in the world.
All you need are two ingredients:
Mix the two ingredients together (or simply stir them together using a little elbow grease) until the pumpkin and cake mix are sufficiently combined.
The cookie dough will be really thick and completely irresistible. There are no raw eggs in this mix, so feel free to go to town on the dough. I know I did.
Place spoonfuls of the dough on a cookie sheet sprayed with cooking spray (or on a Silpat because these things rock!) and bake at 350 degrees for 10 – 12 minutes.
The cookies are done when they feel slightly firm to the touch.
Allow the cookies to cool and enjoy as is… 
… Or allow the cookies to cool and top ‘em with cream cheese icing! :D
I then dusted the cookies with a sprinkle of pumpkin pie spice.
The only thing better than how easy these cookies are to make is the end result.
Enjoy!
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-1e3-7hOJ_U8Bg.gif\")
Conversation tonight after reading the description to my bf and Ryan’s comments calling these “the greatest cookies ever:
Bf: These are really good! Really good.
Me: Yeah, can you imagine if we had the cream cheese frosting on them, too?
Bf: What?!? Where’s the frosting at.
Me: I didn’t buy any. I thought that would negate the healthiness of them.
Bf: Yeah but I’m pretty sure Ryan thought they were the greatest cookies ever because of the cream cheese frosting.
It made me laugh and I had to share! 🙂
omg this just made US laugh! haha thanks for sharing.
these look delicious! do you have any calorie info on them? thank you :o)
I make those all the time, except I do it as muffins! I add in flax seed and nutmeg on top. YUMMMMM!!!!
I tried your cake recipe some days ago but somehow couldn’t achieve the same result as you, my cake definitely wasn’t looking that good (atleast it tasted good). What kind of chocolate do you use? Maybe it’s because of the flour I used, i’m gluten intelorant so I used amaranth flour instead of usual wheat flour.
i think you may be commenting on the wrong post?
I just made these with gluten free spice cake mix and it worked perfect! Thanks for the easy recipe 🙂
I made these last night. Soooooo yummy! My sister makes them as muffins. Also great!
OMG just made these WOW how simple and oh so good. Thank you for sharing.
I just made these with funfetti cake mix & it worked great! I made half a batch with just pumpkin & then half a batch with pumpkin pie spice + extra nutmeg & cinnamon. The ones without spice didn’t taste too pumpkin-y but were still bright orange so I think they would be perfect for halloween for people who aren’t too pumpkin crazy (& they have sprinkles which is always a plus). Thanks for the idea!
hey, i’ve got two different size cans of pumpkin and not sure which to use. the 15oz can or the monster can? thanks!
15 oz!
i thought so – thanks! about to make them with cinnabon cinnamon streusel cake mix. this could be dangerous 🙂
I just whipped these up this morning. You’re right: completely addictive. I threw more than half the batch into the freezer.
Delicious!
Just made these and had to log in and comment….Unbelievable! moist and with the cream cheese frosting soooooo tasty, thank you! 🙂
Hello! It’s my first post but I’ve been reading for a while now! (P.S. Congratulations on your recent nuptials!) I live in South Korea, so it’s really hard to find cake mix and pumpkin puree but I had my mom send me a care package just to make these cookies that I have been lusting after for forever! I received Libby’s canned pumpkin puree and yellow cake mix, so I added some cinnamon to the mix, and topped a few with pecans (also a care package item!) and they are delicious! Very cake-y! I am planning to make a bigger batch for our upcoming Thanksgiving potluck. Thanks, love your blog 🙂
I made these cookies for the first time and they were delicious!! W
I have made the cake, with the pumkin, cake mix and 5 tablespoons of water… then follow directions just to bake. Top with cool whip. I was wondering if I would be able to do it as cookies but never tried. I definitely need to make these. Thanks
i also found this recipe for low fat cream cheese icing that goes great with them!
http://www.skinnytaste.com/2009/08/low-fat-cream-cheese-frosting.html
yummmmm!
I am making these cookies for my friend who loves pumpkin! The batter is delicious! I have to say I don’t read blogs but this one is so interesting. I laughed so hard about the Pasta=Rutabaga? that my coworkers told me to tone it down! Thanks Julie!
I am going to make these tonight. Only we’re gonna add chocolate chips to them. I saw them done like this at a potluck I went to recently. Can’t wait to see how mine turn out! Thanks Julie for the recipe!
I’ve made these with chocolate chips — people love them!
ohmigosh why did i wait so long to make these?! we had a social pot luck at school last night and i made these and my classmates loved them. i didn’t realize they would make so many but it turned out great because they went like hotcakes! thanks for the recipe and i’ll def be making these in the future… so easy and loved licking the bowl. 🙂
I made these cookies today and they turned out great! I’ve made something similar to this recipe for a pumpkin spice muffin with brown sugar crumble. SO good! You and Ryan have great taste on cookies 😉
This may sound like a silly question, but how do you get the frosting on there so perfectly? Whenever I try to transfer my little tub of frosting to a squeeze bag, it is the messiest process ever! Do you have a trick?
OMG quick and delicious! Girl, you totally need your own cookbook!
I’m so glad that you posted this because I actually just picked up spice cake mix at the grocery store last weekend to make these!! I can’t find Libby’s anywhere around here yet, but luckily Acme had their own brand of canned pumpkin. 🙂
These look sooo good and the frosting is the perfect touch!!
Random Question: How big was that can of pumpkin? Or approx how many cups was it? All the cans we have in the grocery store are double wide and I don’t want to accidentally go on a pumpkin overload w/ my cookies.
15 ounces!
Thanks for this, Julie! Made these this weekend and they are so ridiculously great. Going to make another batch this week!
so glad you liked them!
Do you think a brown butter icing would be better than a cream cheese one? I’m going to make these today and I am on the fence…
oh my gosh, that sounds fantastic!!! i would definitely try that!
These are so easy and fabulous! Love your recipes and blog. Keep it up girl!
PERFECT timing – I made them several times last autumn after you included the recipe on your blog, but then when I went to make them this weekend I couldn’t remember (yes, even though it was only two ingredients) exactly what it was – seriously only the two things or did I have to add other things – off to your blog to check it out and you’ve got it listed right HERE! Heading out to the kitchen to get it going. I frost with homemade frosting so it’s a lighter flavor and doesn’t compete with the spice/pumpkin. Now to not overinduge…
omg just made these last night… added white choc chips.. amazing my family already ate the entire batch. thanks for the recipe!!