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
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
makes 2 dozen
- 1 (15 oz) can of pumpkin
- 1 box spice cake mix
- Preheat oven to 350°
- Line baking sheet with parchment paper
- Mix your pumpkin and cake mix together in a medium bowl until there are no more lumps.
- Drop by rounded tablespoon onto prepared baking sheets, about 2 inches apart.
- Bake for 13-15 minutes, until edges start to golden.
- Remove from oven and allow to cool 5 minutes on your baking sheet. Transfer to wire rack to finish cooling.
- 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!
179 comments on “2 Ingredient Pumpkin Cookies”
I made these with a banana nut muffin Mic andand a, large can of pumpkin they were marvelous ???
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!
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
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
Oops, I meant “chocolate chips added”, not “chocolate chip sauce”. ?
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.
FYI, my family has always made these with butterscotch chips. I know everyone loves the chocolate chips, but I think butterscotch makes them amazing!!!
They are even better if you add Chocolate Chips. They are my favorite cookies!
Instead of using the spiced cake mix can you use vanilla?
I didn’t have spice cake mix so I used yellow cake mix and had a generous teaspoon of pumpkin pie spice and a generous teaspoon of cinnamon.
Love these cookies. I dip mine in fat free cool whip and Pumpkin pie baby!!!!