Soft & Fluffy 3 Ingredient Pumpkin Cookies (So Easy!)

If you’re craving an easy fall dessert that takes just minutes to make, these 3 ingredient pumpkin cookies will be your new go-to recipe. Made with a simple box of cake mix, pumpkin puree, and a sprinkle of pumpkin spice, they bake up soft, fluffy, and full of cozy autumn flavor. Perfect for after-school treats, fall parties, or when you just need a little something sweet with your coffee!

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Ingredients

• 1 box spice cake mix (15.25 oz)
• 1 (15 oz) can pumpkin purée
• 1 tsp pumpkin pie spice

Frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla

Directions

1. Preheat oven to 350°F & line a baking sheet.
2. Mix cake mix, pumpkin & spice until combined.

3. Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheet. I made 5 large cookies, but you can easily make smaller cookies by scooping less dough—just adjust the bake time down by a couple minutes.

4. Bake for 12–15 minutes, or until the cookies are set and slightly golden on the edges.

5. Let cool on a wire rack before adding icing.

6. Beat cream cheese & butter until smooth.

7. Add sugar & vanilla, whip until fluffy.

8. Frost cooled cookies, sprinkle with pumpkin spice or cinnamon.

Here’s a Quick Video Tutorial!

See exactly how I made these soft and fluffy pumpkin cookies step-by-step in this quick video tutorial:

Tips & Tricks

• Use a spice cake mix for the most flavor, but a yellow or vanilla mix works too!
• Add a drizzle of cream cheese frosting or glaze for a bakery-style finish.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
• If making large cookies, bake closer to 15 minutes. For smaller cookies, check around the 12-minute mark.

Why You’ll Love These Cookies

These cookies are the ultimate semi-homemade hack—just three pantry staples, no mixer required, and ready in under 20 minutes. They’re soft, moist, and filled with warm fall spices. Plus, you can dress them up with add-ins or keep them classic for a light pumpkin treat.

Variations to Try 🍪

• Chocolate Chip Pumpkin Cookies – Stir in 1 cup of chocolate chips (semi-sweet, white, or dark) for extra sweetness.
• Glazed Pumpkin Cookies – Drizzle cooled cookies with a quick cream cheese glaze or vanilla icing for a bakery-style touch.
• Nutty Pumpkin Cookies – Add ½ cup chopped pecans or walnuts for crunch.
• Pumpkin Oat Cookies – Mix in ½ cup rolled oats to give the cookies more texture and heartiness.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s cooked, pureed, and drained so it’s not too watery.

Do I need eggs or oil?
Nope! The pumpkin puree replaces both the oil and eggs in this recipe.

Can I freeze these cookies?
Yes! Freeze baked cookies in a single layer, then store in a freezer bag for up to 2 months. Thaw at room temperature before enjoying.

More Delicious Recipes!

Check out more seasonal favorites from Life by Leanna:

• Bakery Style Pumpkin Cookies with Cream Cheese Frosting — For when you’re craving a classic, bakery-style pumpkin cookie with rich frosting.
• How to Make Pumpkin Cookies with Cream Cheese Frosting — The same easy 3-ingredient cookie base, but dressed up with creamy frosting.
• These Pumpkin Spice Cinnamon Rolls Are Amazing! — Soft rolls layered in pumpkin spice, baked and glazed, perfect for brunch or dessert.
• Easy Mini Pumpkin Spice Donuts for Kids this Fall — Cute fall donuts shaped like pumpkins, baked instead of fried.

These Pumpkin Cookies with Cream Cheese Frosting Are Amazing!

Print Recipe

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These soft and fluffy 3 ingredient pumpkin cookies are made with cake mix, pumpkin puree, and pumpkin spice. The easiest fall cookie recipe that’s ready in 20 minutes!

• Author: Leanna
• Prep Time: 2minutes
• Cook Time: 15 minutes
• Total Time: 17 minutes
• Yield: 6 1x

Ingredients

Scale 1x2x3x

• • 1 box spice cake mix (15.25 oz)
  • 1 (15 oz) can pumpkin purée
  • 1 tsp pumpkin pie spice

Frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla

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Instructions

1. 1. Preheat oven to 350°F & line a baking sheet.
   2. Mix cake mix, pumpkin & spice until combined.
   3. Scoop onto sheet, bake 10–12 min, cool completely.
   4. Beat cream cheese & butter until smooth.
   5. Add sugar & vanilla, whip until fluffy.
   6. Frost cooled cookies, sprinkle with pumpkin spice or cinnamon

Notes

• I made 5 large cookies, but you can easily make smaller cookies by using less dough per scoop. Just reduce the baking time slightly.

• Using a spice cake mix gives the most flavor, but yellow or vanilla cake mix will also work.

• Add-ins like chocolate chips, white chocolate chunks, or chopped pecans make these cookies extra special.

• For a bakery-style finish, drizzle with a simple cream cheese glaze once cooled.

• Cookies will stay soft if stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

• You can also freeze baked cookies for up to 2 months.