Pumpkin Cake Cookies made from cake mix
These are the easiest, softest, and chewiest pumpkin cookies! ! All you need is a box of pumpkin cake mix, cream cheese, butter, eggs and powdered sugar. Add just the right amount of pumpkin flavor to these delicious cookies!
Soft pumpkin cookies are one of our weak points. This version is super soft, just like our Pumpkin Chocolate Chip Cookies and Chilled Pumpkin Cookies.
Pumpkin Cookies with Cake Mix
I call this next recipe Gooey Butter Pumpkin Cookies. They are a spinoff of my gooey butter cookies. I took them to church on Saturday night and they were gone in no time. The best part about them is that they are super soft and gooey, perfect for this time of year!
These are some of the easiest cookies to make because you use a box cake mix, plus a few extra ingredients. Those other ingredients include cream cheese (and butter!!) so you know it has to be good. 😀
I found this Pillsbury Perfectly Pumpkin Cake Mix in Target’s Halloween section. I’ve seen it every fall for the past few years, so I hope they keep making it because there are so many great foods that can be made with it.
How to Make Pumpkin Cake Cookies:
I love how fast these cookies are! It only takes about 5-10 minutes of preparation. You have to chill the dough for 30 minutes, so plan ahead. But other than that, they’re quick and easy. look by youself!
Mix + cool. Beat butter, vanilla extract, eggs and cream cheese until fluffy. Add pumpkin cake mix. Cool the dough for 30 minutes.
roll. Once the dough has cooled, roll into balls and dip into a bowl of powdered sugar.
bake. Bake at 350° for 10-12 minutes, sift powdered sugar on top once they come out of the oven if desired.
Is there a pumpkin cake version• We have several versions of this Ooey Pumpkin Cookie. These versions are equally delicious and easy to make.
notes: Sprinkle with powdered sugar or top with vanilla glaze
How to Store Pumpkin Cake Cookies
storage. After cooling, place the gooey pumpkin cookies in an airtight container and store on the counter for up to 3 days. They should remain soft during this time, and although they have butter and cream cheese, they don’t need refrigeration.
You can also freeze cookies in dough form, or freeze them after they are baked.
- Dough: Knead the dough into a ball. Put them on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe container. Freeze up to 3 months. Thaw before baking.
- Baking: Once the cookies are cooked. Place them in a freezer-safe container and separate the layers with parchment paper. Freeze up to 3 months.
Pretty much any recipe for cream cheese and butter is a patron in my book. This pumpkin cookie recipe is what I hope to make every fall when seasonal pumpkin cake mixes roll out. 🙂 Once you make pumpkin cookies with the cake mix, you want to do it the other way!
For more pumpkin recipes, check out:
Prep time 10 minutes
Cook Time 10 minutes
Cooldown 30 minutes
Total time 50 minutes
Serving Size 24
Calories 163 kcal
by Lil’ Luna
- 1 box Perfect Pumpkin Cake Mix
- 1/2 c butter softened
- 1/2 teaspoon vanilla
- 8 oz cream cheese softened
- 1 egg
- powdered sugar
Beat butter, vanilla extract, eggs and cream cheese until fluffy. Stir in cake flour.
Cool for 30 minutes.
Roll into balls and dip in a bowl of powdered sugar.
Bake at 350 degrees for 10-12 minutes, sifting in powdered sugar if desired.