Easy Pumpkin Spice Cookies (Cake Mix Recipe)

The first cool breeze of fall always has me craving something warm from the oven, and these pumpkin spice cookies never disappoint. They’re soft, a little chewy, and full of that yummy mix of pumpkin and allspice that makes the whole house smell amazing. I’ve been baking these for years, and every time I pull a batch out, it feels like the start of fall all over again.

I tested a few different versions of these cookies before landing on this one. Some were too cakey, others too dense, but using spice cake mix as the base gave me that perfect chewy texture without losing the pumpkin flavor. It’s my little shortcut that never fails.

Pumpkin Spice Cookies Recipe Essentials

• 🍪 Course: Dessert
• ⏱ Total Time: 20 minutes (plus chilling time)
• 🍽 Servings: About 12–15 cookies (depending on scoop size)
• 🎃 Flavor Profile: Soft, cakey pumpkin spice cookies with warm fall spices and creamy pockets of melted cream cheese morsels
• ☕ Best Served With: Hot coffee, chai tea, or a cold glass of milk
• 🧊 Make Ahead: Cookie dough can be chilled up to 24 hours or frozen for up to 2 months

Tested Notes (What Worked + What Didn’t)

I tested a few batches of these pumpkin spice cookies before landing on this version, and here’s what I learned:

• Batch #1 was too cakey: I used more pumpkin (and didn’t chill the dough), and the cookies baked up like little muffin tops—soft, but almost too fluffy and a bit wet in the middle.
• Batch #2 was too dense: I overmixed the batter and tried “fixing” it with extra dry mix. The texture turned heavy and the cookies lost that tender, pillowy bite.
• This version works because: The spice cake mix gives the cookies structure and flavor without extra measuring, the single egg helps them hold together, and chilling the dough makes it easier to scoop and helps them bake up thicker and softer. Folding in the cream cheese morsels at the end keeps little sweet, tangy pockets in every bite.

Cookie Ingredients

• 1 (15 oz) can pure pumpkin: Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
• 1 package dry spice cake mix: This is your shortcut base—already has the flour, sugar, and warm spices built in.
• 1 egg: Helps bind everything so the cookies hold together.
• 2 tablespoons vanilla extract: Gives a big bakery-style vanilla flavor (this recipe is very vanilla-forward, in a good way).
• ½ teaspoon allspice: Adds a deeper “pumpkin spice” warmth behind the cake mix spices.
• 1 cup cream cheese flavored chocolate morsels: Little sweet-tangy pockets that taste like a hint of cream cheese frosting.

Equipment

• Large mixing bowl
• Electric mixer (hand mixer works great)
• Rubber spatula (for folding in the cream cheese morsels)
• Measuring spoons (for the vanilla and allspice)
• Baking sheet(s)
• Parchment paper (highly recommended so they don’t stick)
• Cooling rack (helps them cool evenly and stay soft, not soggy)
• Cookie scoop / ice cream scoop
• Kitchen scale (if you’ve got it)

How to Make Pumpkin Spice Cookies

Step 1 – Preheat the Oven: Start by preheating your oven to 350°F. Line a baking sheet with parchment paper and set it aside so it’s ready when your dough is chilled.

Step 2 – Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin, egg, and vanilla extract. Use an electric mixer to blend everything until the mixture is smooth and creamy.

Step 3 – Add the Dry Ingredients: Pour in the spice cake mix and sprinkle in the allspice. Mix again until the batter is smooth and no lumps remain — the dough should look thick and soft.

Step 4 – Fold in the Cream Cheese Morsels: Gently fold in the cream cheese–flavored chocolate morsels. They’ll melt into little creamy pockets once baked. Cover the bowl with plastic wrap and refrigerate the dough for about 45 minutes to an hour.

Step 5 – Scoop and Bake: After the dough has chilled, use an ice cream scoop or spoon to portion the cookies onto your parchment-lined baking sheet. Leave a little space between each one.

Step 6 – Bake and Cool: Bake for about 15 minutes, or until the edges are just set and the tops look slightly golden. Transfer the cookies to a cooling rack and let them rest — they’ll firm up a little as they cool.

Variations

• Chocolate Chip Pumpkin Spice Cookies – Swap the cream cheese morsels for semi-sweet or white chocolate chips for an extra rich, classic cookie flavor.
• Frosted Pumpkin Spice Cookies – Add a layer of cream cheese frosting once the cookies have cooled. A sprinkle of cinnamon on top makes them look bakery-perfect.
• Pumpkin Oat Cookies – Mix in a handful of rolled oats for a heartier texture and a little extra chew.
• Nutty Pumpkin Cookies – Fold in chopped pecans or walnuts for crunch and a toasty, nutty flavor that pairs perfectly with pumpkin spice.

Storage, Freezing & Make-Ahead Tips-use

1. Store (best texture): Cool completely, then keep in an airtight container at room temp.
2. Keep longer: If your kitchen is warm/humid, store airtight in the fridge and let cookies sit out 10–15 minutes before serving.
3. Freeze baked cookies: Cool completely, freeze in a single layer until firm, then bag/container them so they don’t stick.
4. Freeze dough (best make-ahead): After chilling, scoop dough balls, freeze on a sheet, then store in a freezer bag. Bake from frozen at 350°F, adding 1–3 minutes as needed.
5. Thaw/serve: Thaw baked cookies at room temp. Warm one for a few seconds if you like them extra soft.

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