2 Ingredient Pumpkin Cookies

These 2 Ingredient Pumpkin Cookies are simple and delicious. They’re also lower in calories…as long as you don’t frost them!

Yep, we’re going with another 2 ingredient recipe today.

2 ingredient Pumpkin Cookies.

What can I say, I love a theme!

This one came from a comment left on my Soda Can Cupcake post…

The commenter (Corrie Alexa) said if you combine a Spice Cake mix and a can of pumpkin you can make a cake.  WHAT THE?!?

I woudn’t have believed it a week ago, but after my soda and cake mix experiment, I won’t put anything past the magic-ness that is boxed cake mix.

Another bonus to the 2 ingredient thing is that it’s lower in fat, which apparently people are all concerned about fat and calories these days, so yeah…

 

Well, I decided that with it almost being Thanksgiving I needed to do the pumpkin thing at least one more time before the big day.

So I went into the endeavor with all intentions of making a cake.  But as I mixed the pumpkin and cake mix together I got another idea.  The 2 ingredient batter is very thick, and I wondered if I could make cookies instead of a cake?

* A side note ~ when I decided to make these as cookies I pretty much thought I was a genius.  Well, a quick google search proved me that I am NOT the inventor of these.  Damn Google ~ nobody likes a know it all!

 

Anyway, here’s how it started.

If you can’t find spice cake, I bet you could use yellow cake and throw in some pumpkin pie spice, just a thought.

Mix them together…

Now, on a lined baking sheet drop batter (rounded tablespoon) about 2 inches apart…

Bake for 13-15 minutes.

There you go!  A soft, cakey, yummy pumpkin cookie.

Now you can definitely stop there, in keeping with the whole 2 ingredient deal.

Or….OR…you can top these yummies with some frosting.  Because really, what’s not better with frosting?

I used about a cup of buttercream that I had in my fridge leftover. You could use cream cheese frosting too, which would be perfectly delicious!

* Fun tip ~I spruced my buttercream up by sprinkling in some pumpkin pie spice.  It gave it a nice flavor.

You could probably adapt the cookie recipe and add in some white, chocolate or even toffee chips to make them even more special, but I will tell you they don’t need it.

Super yummy and only 2 ingredients.

I would love to hear any other short-cut recipes you guys have, because I have decided that you guys are all brilliant!

Also for another fun quick pumpkin/cake mix recipe hope over to Bake at 350…she has some really yummy Cranberry Pumpkin Muffins

OR THIS yummy Pumpkin Coffee Cake from Cookbook Queen.

And if you’re willing to throw in a few more ingredients, try these Pumpkin Oatmeal Cookies with Chocolate Chips and Dried Cranberries from Two Peas.

Print

2 Ingredient Pumpkin Cookies

  • Author: Cookies & Cups

Description:

makes 2 dozen


Ingredients:

  • 1 (15 oz) can of pumpkin
  • 1 box spice cake mix

Instructions

  1. Preheat oven to 350°
  2. Line baking sheet with parchment paper
  3. Mix your pumpkin and cake mix together in a medium bowl until there are no more lumps.
  4. Drop by rounded tablespoon onto prepared baking sheets, about 2 inches apart.
  5. Bake for 13-15 minutes, until edges start to golden.
  6. Remove from oven and allow to cool 5 minutes on your baking sheet. Transfer to wire rack to finish cooling.
  7. Frost if desired.

Notes:

Store in an airtight container for up to 3 days

If you would like to frost these cookies here is my buttercream recipe and I added 1 tsp of Pumpkin Pie Spice to that!

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Judy
October 3, 2020 2:05 pm

I couldn’t find spice cake, can I substitute it with carrot cake mix

Lynne
December 14, 2018 12:09 pm

I made these with a banana nut muffin Mic andand a, large can of pumpkin they were marvelous ???

DANA
October 26, 2018 7:03 pm

My husband told me about this easy recipe years ago and it’s the only way I’ll make pumpkin cookies. So simple and yummy! I like to add chicolate and/or butterscotch chips too!

Conni
October 4, 2018 7:18 pm

I make this using a sugar free vanilla cake mix, the canned pumpkin and some pumpkin pie spice. Then for the frosting I use a sugar substitute called swerve confectioners sugar, with cream cheese, butter and some maple flavoring. Turned out great! And is sugar free

cora
November 22, 2017 10:51 am

I made these for Thanksgiving tomorrow and I couldn’t get icing so I made a royal icing from wikihow and I ran out of powdered sugar so I added cinnamon and it was delicious

Marlene
October 2, 2017 3:00 pm

Oops, I meant “chocolate chips added”, not “chocolate chip sauce”. ?

Marlene
October 2, 2017 2:58 pm

I just made these, adding some pumpkin pie spice. Some I left plain, some had chocolate chip sauce added, and some had white chips. Although they taste pretty good, the texture was odd, kind of gummy (just a bit). I wonder if it made a difference that I used a can of 100% pure pumpkin rather than purée? They will get eaten (trust me) but I was hoping for a softer cake-like texture.

Caitlin
September 23, 2017 1:29 pm

FYI, my family has always made these with butterscotch chips. I know everyone loves the chocolate chips, but I think butterscotch makes them amazing!!!

Deb Braffett
August 27, 2017 1:52 pm

They are even better if you add Chocolate Chips. They are my favorite cookies!

June 13, 2016 5:19 pm

Instead of using the spiced cake mix can you use vanilla?

Brenda
March 11, 2016 7:44 pm

Love these cookies. I dip mine in fat free cool whip and Pumpkin pie baby!!!!

March 1, 2015 12:30 pm

I’m on the Paleo diet so I won’t be using the boxed cake mix, but talk about a simple recipe. I’ll just sub in some almond flour and a few other ingredients. 🙂

Amelia
November 24, 2014 10:20 am

Did not care for these at all. They tasted very processed. Better off making from scratch.

Nicole T
September 20, 2020 2:57 pm
Reply to  Amelia

Well duh, you are using processed ingredients to make them. What did you expect.

Goldie
October 3, 2014 3:25 pm

These are super yummy and easy. I made on its own but then had to make another batch because they didn’t last too long and I added mini chocolate chips and two mashed bananas (because I had to get rid of them). Cooked them a bit longer due to the extra wet and they were even yummier. I love following you recipes…thank you for some great ones. ????

August 30, 2014 12:44 am

What an excellent recipe!
I am going to try this out when it comes Halloween/thanksgiving time! Should be really good if it turns out even half as good as yours 🙂

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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