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.
Print2 Ingredient Pumpkin Cookies
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PinDescription:
makes 2 dozen
Ingredients:
- 1 (15 oz) can of pumpkin
- 1 box spice cake mix
Instructions:
- 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.
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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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!
Woah: I just discovered your blog, and this is the post I stumble upon?? Perfect for my squeeze’s birthday in a few weeks — he’s crazy about pumpkin! You just earned yourself a new loyal reader.
I made these yesterday and they were eaten up as I laid them out to cool. Very good and super easy!
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.
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!
HAHAHAAA I love it when sweets induce expletives! awesome 🙂
How do you make your frosting look so white?
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
also added chopped walnuts – very yummy!
They look so freaking delicious, thanks for posting the recipe i will try it out.
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!
awww, thanks so much!! Great tip!
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)
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.
That is genius. I can’t wait to try this one.
I made these too, but as cupcakes and used cream cheese icing on top. They are so good and so easy.
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!
These were a big hit on thanksgiving day! Thanks!
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.
Me and mom LOVE these!!!
WOW! Simple and Easy! And totally AFFORDABLE! Gotta try these!
These cookies/muffins/cupcakes are so perfect for egg allergy sufferers! Thanks for posting!
Also, how did you store these cookies?
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.
i love recipes like this!!!
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
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! 🙂
These look amazing. Your images are stunning.
I saw this recipe on Pinterest and I have my cake mix and can of pumpkin ready to make it. Funny you just made it. The cookies look yummy. Your pictures are so pretty.
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!!
These sound lovely! So easy!
Wow girl! This is my kind of baking! I love your talents so much.
These look delicious! I’m trying this recipe out this weekend!
It’s such a straightforward recipe , so easy. Love that!
Wow, I had no idea! Now that’s so clever and so easy too.
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!!
Those all sound fantastic!!
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.
The texture is not quite as dry as those supermarket ones, but equally as yummy 🙂
They are so poofy and pretty! I especially love the ones with frosting. And THAT explains my love handles.
Psst,..thanks so much for linking to the muffins! 😉
It doesn’t get any easier than this! Yum!!
These look fabulous! I always make them in muffin form, but I like the cookie with frosting idea!
What was your ratio of pumpkin pie spice to frosting? These sound so yummy! Thanks for sharing!
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 🙂
You are so smaht! So very, very smaht!!! 🙂