These pumpkin spice cookies made with cake mix and cream cheese morsels are a simple and cozy fall dessert. With just a few ingredients and minimal prep time, they bake into soft, flavorful cookies filled with warm spices and sweet pumpkin. The creamy pockets of cream cheese morsels add a nice contrast to the spiced dough.
Starting with a box of spice cake mix saves time, and canned pumpkin keeps the cookies moist while adding seasonal flavor. The cream cheese morsels melt slightly as they bake, giving each bite a bit of tangy sweetness to balance the warm spice.
We included this recipe because it’s fast, easy, and doesn’t require special tools or complicated steps. It’s a perfect fall baking option when you want something homemade without spending all day in the kitchen.
This is a great fall cookie recipe for pumpkin lovers.
Ingredients
- Canned pure pumpkin
- Spice cake mix
- Egg
- Vanilla extract
- Allspice
- Cream cheese-flavored chocolate morsels
See recipe card for quantities.
Instructions
Make these easy pumpkin cookies by following these simple steps.
Step one: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step two: In a large mixing bowl, combine the pumpkin, egg, and vanilla extract. Mix until smooth.
Step three: Add the spice cake mix and allspice to the bowl. Mix until the batter is smooth and no lumps remain.
Step four: Gently fold in the cream cheese morsels. Cover and refrigerate for 45 minutes to 1 hour.
Step five: After chilling, use a cookie scoop to place dough onto the lined baking sheet.
Step six: Bake for 15 minutes, then move cookies to a wire rack to cool.
Storage
Store cookies in an airtight container for up to 5 days, or freeze for longer storage—up to 1 year.
Pumpkin Spice Cake Mix Cookies
Ingredients
- 15 oz Pumpkin canned
- 1 package Spice cake mix
- 1 Egg
- 2 tablespoon Vanilla
- ½ teaspoon All spice
- 1 cup Cream cheese flavored morsels
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin, egg, and vanilla extract. Mix until smooth.
- Add the spice cake mix and allspice to the bowl. Mix until the batter is smooth and no lumps remain.
- Gently fold in the cream cheese morsels. Cover and refrigerate for 45 minutes to 1 hour.
- After chilling, use a cookie scoop to place dough onto the lined baking sheet.
- Bake for 15 minutes, then move cookies to a wire rack to cool.
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