2-Ingredient Pumpkin Cookies

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Want to make yummy pumpkin cookies with almost no effort? You’re in luck! These 2-ingredient pumpkin cookies are super easy and quick to whip up. All you need is a box of spice cake mix and a can of pumpkin puree to create soft, chewy cookies that taste like fall.

The recipe is simple. Mix the cake mix and pumpkin, scoop onto baking sheets, and bake for about 13 minutes. In no time, you’ll have 36 delicious cookies with only 67 calories each. Perfect for satisfying your sweet tooth without the guilt!

Exact Ingredients List

You only need two simple ingredients to make these yummy pumpkin cookies:

• 1 box spice cake mix (any brand)
• 1 can (15 oz) pumpkin puree

That’s it! No eggs, oil, or other add-ins required. The pumpkin replaces the usual wet ingredients.

Make sure to use plain canned pumpkin, not pumpkin pie filling. The spice cake mix provides all the flavoring you need.

You can find these ingredients at most grocery stores. Grab them next time you shop for an easy fall treat!

Instructions

Get ready to make some yummy pumpkin cookies! Here’s how:

1. 
   

   Heat your oven to 350°F (175°C). Put parchment paper on your cookie sheets.

   
   
2. 
   

   Grab a big bowl. Mix the cake mix and pumpkin puree together. Stir until they’re well combined.

   
   
3. 
   

   Use a spoon to drop the cookie dough onto your lined sheets. Make them about the size of a tablespoon.

   
   
4. 
   

   Pop the cookies in the oven. Bake for 13 to 15 minutes. You’ll know they’re done when the centers are set.

   
   
5. 
   

   Once baked, let the cookies cool on the sheets for 5 minutes.

   
   
6. 
   

   After 5 minutes, move them to a wire rack. Let them cool completely before eating.

   
   

That’s it! You’ve made super easy, super tasty pumpkin cookies. Enjoy them with a glass of milk or your favorite hot drink.

Possible Substitutes List & Recipe Variations

You can easily change up these 2-ingredient pumpkin cookies. Try using different cake mix flavors for new tastes. Yellow, chocolate, or vanilla cake mix work well.

Want to add some crunch? Mix in chocolate chips, nuts, or dried fruit. About 1/2 cup of add-ins per batch is a good amount.

For a spicier cookie, add 1 teaspoon of pumpkin pie spice to the mix. This gives an extra kick of fall flavor.

Here are some quick swaps you can make:

• Replace canned pumpkin with sweet potato puree
• Use gluten-free cake mix for a gluten-free version
• Swap half the pumpkin for applesauce for a lighter texture

To dress up your cookies, try these easy toppings:

• Dust with powdered sugar
• Drizzle with melted chocolate
• Add a simple glaze (mix powdered sugar with milk)

You can also shape the dough into balls for rounder cookies. Or use a cookie scoop for more uniform sizes.

Remember, baking times may vary slightly with different mixes or add-ins. Keep an eye on your cookies and adjust as needed.

Tips, Tricks & Storing

You can easily customize these cookies to suit your taste. Try adding chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture.

For softer cookies, slightly underbake them. Take them out of the oven when the edges are set but the centers still look a bit soft.

Don’t overmix the batter. Stir just until the ingredients are combined to keep the cookies tender.

Store your pumpkin cookies in an airtight container at room temperature for up to 3 days. They’ll stay fresh and soft.

For longer storage, freeze the cookies for up to 3 months. Place them in a freezer bag with parchment paper between layers to prevent sticking.

To make smaller cookies, use a teaspoon instead of a tablespoon to drop the batter. Reduce baking time by 1-2 minutes.

For a festive touch, sprinkle some cinnamon sugar on top of the cookies before baking.

Try using different cake mix flavors like yellow or chocolate for variety. The pumpkin pairs well with many flavors.