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.


2 Ingredient Pumpkin Cookies

  • Author: Cookies & Cups


makes 2 dozen


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


  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.


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!

172 Responses

  1. My fave way to cut a little bit of calories during this time of year! If you can’t find a Spice Cake Mix (Duncan Hines and Krusteaz are the only two brands I have ever seen that make one), Carrot Cake Mix works well also. 🙂 Thanks for tempting my tastebuds every day–you rock!

  2. Valerie

    Brownie mix and diet soda is also another 2 ingredient concoction for ya ; ) I opted the soda over the applesauce suggestion I had gotten….applesauce just seemed a little too healthly for brownies…

  3. I just made pumpkin cookies and I loved them. They were a little more labour intensive but I have jumped on the pumpkin bandwagon. I never liked pumpkin pie and so I thought I didn’t like pumpkin but it turns out I totes do like pumpkin!

    This would be great to do with the kidlets. No eggs, they can eat the batter. hmmm that gives me an idea for the next rainy day.

  4. You don’t understand how happy you have made me…lol. I have been fretting because I have a cookie exchange to attend (it’s annual) and I really wanted to bring something great this year. I know I will be able to find something awesome and creative on you blog.

    The crazy thing is that we each have to bring 12 dozen cookies…yikes!

  5. If you mix a can of crushed pineapple with a box of vanilla cake mix…voila! 2-ingredient vanilla cupcakes with a slight taste of the pineapple! they are fantastic 🙂

  6. Uh! I’ve seen pictures of cake mix and canned pumpkin on Pintrest, but didn’t even think about looking further into it. This is great. I bet I could make the “cookie” into whoopie pies. Hmm….I might have to try that one.

  7. I was pretty impressed by your soda cake..but this is has got me impressed SQUARED. Mainly because you’ve proven to me that pumpkin is pretty much the most magical thing on this earth.

  8. I love the look of these cookies!
    I have made the cake mix + canned pumpkin muffins with tons of flavors (even chocolate is amazing), but I will definitely try the cookies.

    BTW, one of my favorite two ingredient sweets. Yellow cake mix + Applesause= AMAZING! I even used it in a triffle.

    1. shelly

      Hi Trina ~ Well, it was just a “sprinkle til I thought it was enough”, but I used 1 cup frosting and 1 – 1 1/2 tsp of pumpkin pie spice 🙂

  9. I did this with a cake last year, and thought it was pretty awesome then. Why didn’t I think of making cookies? Clearly you are smarter than me (and so are all the people on Google, but whatevs. I’m cuter than them at least. You’ve still got one up on me there).

    I kinda feel like maybe this is how they make those cakey cookies at the grocery store? Is the texture the same?? It would be a revelation if it is.

  10. Amanda

    Pineapple + angel food cake mix. Or strawberry soda + angel food cake mix. YUM! (More of a summer yummy, but still a good two ingredient “recipe”.

    Also, I add pumpkin to a carrot cake mix and it makes a carrot/pumpkin bread that is fantastic. Especially when you put some cream cheese frosting on it.

    I’m glad I found your site!!

  11. AmyM

    This is fantastic. I’ve been making 2 ingredient pancakes (Bisquick HeartSmart + canned pumpkin) for years so I know it works. Never thought to try it with cake mix though. Great idea!!

  12. Monica

    I believe the 2 ingredient pumpkin cookie recipe originated from Weight Watchers. You can use any cake mix and definitely can add chocolate chips. My family’s favorite is to use Betty Crocker’s Triple Chocolate Cake Mix with Hershey’s Special Dark Chocolate Chips – OH MY GOODNESS!!! I’m actually making these today! 🙂

  13. Sydney

    These look so delicious! Im looking into my oven now to see if mine are done. hopefully they turn out as good as the batter tastes. lol

  14. Jennifer

    Thank you! I just made these cookies for a party and they were a total hit! The bomb-dot-com! Easy AND tasty! Mine took a little longer in the oven (closer to 20 minutes) but I also got nearly 36 cookies out of the batch (I used a small ice cream scooper to make the cookies even). I will definitely make these again.

  15. I’ve done this with the spice cake mix, yellow, and chocolate cake mixes. DELICIOUS! I love to make them in muffin tin (spray the tin and DON’T use liners because the cake will stick to the liners), bake, and then split them in half and spread them with marshmallow fluff for a whoopie pie! Uhhhhh-dictative.

  16. Tabitha

    I came across this recipe on your site while searching for an easy dessert using pumpkin. Needless to say, this recipe was right up my alley! (Plus I love recipes with pictures so that I know what the outcome will be.) I’m not a big pumpkin person but I didn’t mind these. I found a spice cake mix by Betty Crocker and just dumped in the canned pumpkin. I added chocolate chips to the last tray to go into the oven for something a little different. Also, I ended up with closer to 3 dozen cookies. Super easy and yummy. Thanks!

  17. OSeaGal

    Have made these for years but as muffins. Before putting in the oven, I sprinkle a little bit of brown sugar over the tops. I have to double or triple the recipe when I make them, cuz they are GONE with this family.

  18. I just whipped up a batch of these (and some icing) – delish and so easy!!

    Thank you for posting this.. Must go explore the rest of your recipes and drool.

    (ps. I love your food photography. The picture in this post is what drew me to the recipe in the first place)

  19. Kayleigh

    I’ve made these cookies three times in the last three weeks and they only last for one evening. I get close to three dozen out of the mixture. At first, I used the cream cheese with pumpkin spice mixed in but I had some pumpkin cream cheese frosting left over. I couldn’t believe they could get any better, but that icing just made them even yummier! Love this recipe and this website!

  20. going to make these right now – mom originally wanted a Pumpkin Butter Gooey cake to use her pumpkin, but this is faster! will make some cream cheese frosting and make them sandwich cookies

  21. Made these today. My husband came in said that something smelled good. Have a cookie I say. He takes one and immediately says “Holy Sh!t! These are F*@%ing AMAZING! These are the best cookies you have ever made!” Just a side note: he is not one to cuss very often.

    Thank you for this recipe!

  22. Searching Google for a 2 ingredient cookie and found your post! I never thought of making cookies with these ingredients. I’ve made the cake. I was out of eggs and subbed pumpkin instead. It turned out super moist and it was gone with an afternoon!

    I never considered making cookies. Thanks for posting, I will try this next time.

  23. Felicia M

    I make muffins with these ingredients, baked at 400*, but I also like to add chopped dried fruit (apple, apricot, raisins) for a bit more fruit value and oats for even more fiber. 🙂 Sooo good and always a hit. I bet you could make chocolate cookies with Devils Food Cake Mix + pumpkin, I’ve made muffins with these two ingredients and everyone I’ve shared them with loves them and they never notice the pumpkin! Happy baking everyone & thanks Carrie!

  24. Jessica

    I found this page by searching on Google. I’ve also been on Pinterest all morning looking for pumpkin recipes. This is GENIUS and sounds amazing. I can’t believe it that all it takes it 2 ingredients, you don’t even have to mix the cake mix according to the box. Super genius! I’m in love.

  25. I just made these cookies last night, sooo good! I was wondering, could you swap the spice cake mix for a chocolate cake mix, and the pumpkin for canned cherry pie filling? Make sort of a black forest – type cookie?

    1. shelly

      I know you could easily swap ou tthe chocolate cake mix, but I am not sure about the cherry pie filling, as it has a different consistency than the pumpkin..if you try it I’d love to hear if it works!

  26. Sandi

    How funny, I just made this a few days ago … but as a cake not cookies. It turned out great, tasted exactly like pumpkin pie. I baked it in a 13×9 pan for about 29-30 minutes and it came out perfectly.

    Another GREAT 2-ingredient cake is angel food cake mix + 1 can crushed pineapple in its own juice … delicous!

    I am doing Weight Watchers and love these easy, relatively healthy (minus the sugar ;o) dessert recipes. If there are any other WW’ers out there … 1/12 of either cake is 4 Points Plus.

  27. Joni

    I’ve been doing this for years only putting the “dough” in muffin cups. Makes delicious muffins. I have used chocolate cake mix and added chocolate chops too. YUMMO!

  28. Brie

    These were really good!

    My only issue is that I mixed and mixed and still had clumps of cake mix- I figured they might just “bake out” but they didn’t. Any tips?


  29. Kristen

    I made these after finding them on pinterest. They were a little dry to me, but I maybe made them too big? They didn’t look as pretty as yours. 🙁

  30. Lola

    I just did plain cake mix (had the least calories unbaked), and a standard can of pumpkin, AND pumpkin spice mix to get it up to my pumpkin standards. My spice mix (and many others via google) was equal parts cinnamon, nutmeg, all spice, and ginger. I added a bit more cinnamon since its awesome. I did both cookies and mini muffins with this mix and liked the mini muffins more. The texture is more muffin-esque anyways, so cookie form seemed less normal. Then after eating a few with my bf, he suggested a frosting. I thought so too. I did like a 1/2 cup of powdered sugar, a splash or 2 of milk and a spoonful of soft butter. Basically i slowly added milk as i saw fit until it reached a “glaze” like consistency. OMG! These tasted like pumpkin cinnamon rolls. So delicious!!! Will be doing at thanksgiving!

  31. Melissa

    Thank you for posting this. I was looking for this recipe. I found it last year and really wanted to make it again. These cookies are ww friendly. I can not remember the points but I think it is 3pts plus for 5 cookies.

  32. Stacey Peer

    My aunt did this today but thinned out the batter with a bit of water to make it more cake like and added white chocolate chips and it’s absolutely delicious.

  33. Diane

    Doubled recipe. Put in half sheet cake pan and made into bars. Cook time approximately 20 minutes. Topped with cream cheese frosting with pumpkin pie spice.

  34. Carla

    I made these tonight and they were amazing! They had the same flavor and texture as the ones made the regular way. I added chopped walnuts and raisins. Yum! This was the easiest cookie recipe ever! I don’t think I’ll ever make pumpkin cookies any other way.

  35. Teri

    I made these yesterday and they came out super yummy. Nice and soft and fluffy cake like cookies. I ate a few right away and so yummy. After the remainder had cooled completely on a cookie rack, I put them in a tupperware container. When I went to get one later that evening, they had gotten kind of sticky and gooey. They still taste good but I wonder if I shouldn’t have put them in the tupperware container?

    1. shelly

      Sounds like there might have been moisture in the bag…as long as they were completely cooled, I can’t imgine this happening, but the times I have made them they haven’t lasted more than a day 🙂

    1. Julie

      Oh my gosh I don’t know what Pumpkin Spice Hershey’s Kisses are, but you can bet your last one that I’ll be hunting them down this weekend!!

  36. Julie

    I made these in doughnut form–fantastic! Topped with a homemade buttercream infused with pumpkin pie spice. Yum!! Next time I’m planning to try the same thing but with chocolate frosting (the Hershey’s recipe, of course, because why would you make anything else??)

  37. I have to make 100 cookies for TOMORROW (I’m a teacher and need enough for all my students). I breathed a sigh of relief when I saw this recipe. Going downstairs to try it now!

  38. Someone made my husband a HUGE pumpkin cookie in the shape of a pumpkin for his birthday (10/30) and it was delicious!! I remembered I saw this recipe on Pinterest (I think?) and I wondered if that was the recipe the lady used. I’m making these now and I can’t wait to see! She added chocolate chips so I did too. Everything is better with chocolate chips 🙂

  39. Shawna

    My 4 year will not stop eating these. They are super easy to make and yummy. He is allergic to eggs so he can even eat this batter which is AWESOME also.

  40. Robin

    I’ve added chocolate chips and peanut butter chips to this recipe before but my all time favorite add-in is BUTTERSCOTCH chips! YUM!

  41. Cindy Pate

    Take these same two ingredients, add 3/4 cup applesauce and some “Craisins” you get wonderful muffins. Bake at 375 for 18-22 minutes (clean toothpick).

  42. Bevem

    My local market did not have spice cake mix so I bought gingerbread mix. I added chocolate chips and diced apples. They turned out amazing! So easy!

  43. Teri

    For people who wont even try because of the pumpkin, I used a chocolate cake mix and mini choc chips. My hubby had no clue! There was a while where I couldnt find spice cake so I used carrot cake and it was just as good. Most recently I used the original combo of pumpkin and spice cake and added a cup of water to make moist muffins!
    You can also use a small container of cool whip and mix with a box of lemon cake to make lemon coolers. The combinations are endless!

  44. Megan

    I have done this for YEARS! No one believes it until they make it them selves! I use this trick for whoopie pies with a cream cheese filling… amazing no one would ever guess! Also with chocolate cake mix …. my husbands favorite!

  45. Helga

    hey there, really stupid question, do you use “only” the cake mix, or do you do the cake mix complete as instructed with its own ingredients and then add the pumpkin mixture?

  46. JMN

    To be fair…this is not really two ingredients. I clicked on the link because I thought it was literally two ingredients. Boxed cake mix does not count as one ingredient. Just saying.

  47. Very clever. I’ve always struggled with pumpkin cookies as the pumpkin adds so much moisture to the recipe. I guess this would be a good way to counteract the moisture. 🙂

  48. Alissa S.

    I just made these yesterday, but without the frosting. They were so much better than I expected! Instead of getting a cakey cookie, I ended up with a melt in your mouth pumpkin pie in your hand, and it was amazing!! Thank you so much for this recipe!!

  49. Sonia

    Made these today with chocolate chips and a maple glaze! delicious! I got about 30 1 tablespoon sized cookies. I call them “pillow cookies”

  50. jkm

    My sons love these. Some I add nuts and/or dried cranberries or currents to, even dried cherries, some I keep plain or when I need a light Weight Watchers sweet. My husband likes it better with chocolate cake mix., while the kids (now young adults) like a carrot or spice cake, or similar flavor. Have been making these for about six years, make a great fall or winter type cookie, which is how we prefer them, over a cake or muffin form. I am making these tomorrow in fact, to take to their college!

  51. Whit

    I love these cookies, I have made them for years. Once I made them for a party and for got them in the oven for 30 extra minutes, thinking they were toast i pulled them out and they were still perfect. SO hard to screw up. I have never thought of frosting them, I always throw in chocolate chips!

  52. Theresa

    I have made this as a cake many times. I have found that if you first cook the pumpkin in a saucepan for a few minutes, the pumpkin flavor is better.

  53. Rae

    I know it’s a bit early in the season for these, but I can’t stop myself. I’m gonna toss in some craisins so I can pretend these are healthy and top them with some Biscoff Cookie Butter Frosting

  54. Goldie

    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. ????

  55. 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. 🙂

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  60. Caitlin

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

  61. Marlene

    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.

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  63. cora

    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

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