2 Ingredient Pumpkin Cookies – The Easiest Fall Recipe
Sometimes the best recipes are the simplest ones, and these 2 ingredient pumpkin cookies prove that point perfectly! With just pumpkin puree and yellow cake mix, you’ll have warm, spiced cookies that taste like autumn in every bite.
Here’s a fun fact: these cookies were actually born from a happy accident when a busy mom ran out of ingredients but still wanted to treat her kids to something special. What makes these cookies truly special is their incredible simplicity and the fact that they’re ready faster than you can say “pumpkin spice latte.”
They’re so easy that even kids can help make them, making this the perfect family bonding activity. Similar to our popular 3 ingredient banana cookies, these treats deliver maximum flavor with minimal effort. Get ready to fall in love with the easiest cookie recipe you’ll ever make!
What Are 2 Ingredient Pumpkin Cookies?
Ever wonder how something so simple can taste so amazing? These magical cookies literally contain just two ingredients – pumpkin puree and yellow cake mix – yet they deliver all the warm, cozy flavors of fall. The name says it all, really!
It’s like the saying goes, “the way to a man’s heart is through his stomach,” and these cookies will win over every heart in your household. Ready to discover the secret behind this incredibly simple treat?
Why You’ll Love This 2 Ingredient Pumpkin Cookies Recipe
Incredibly Simple Yet Delicious
These cookies deliver that perfect balance of soft, chewy texture with warm pumpkin spice flavors that make your kitchen smell like a cozy autumn morning. The natural sweetness from the pumpkin pairs beautifully with the cake mix’s vanilla undertones, creating a cookie that tastes like it took hours to make.
Budget-Friendly Baking
Making cookies at home with just two ingredients means you’re saving money while treating your family to something special. A box of cake mix and a can of pumpkin puree costs under $3 and makes about 24 cookies – that’s less than 15 cents per cookie compared to $2-3 each at bakeries!
Endless Customization Options
While the base recipe is perfect as-is, you can easily jazz these up with chocolate chips, chopped pecans, cinnamon sugar coating, or even a simple vanilla glaze. The possibilities are endless, making these cookies as versatile as they are simple.
Just like our beloved 2 ingredient banana cookies, these treats prove that sometimes less really is more. Why not give both recipes a try and see which becomes your new family favorite?
How to Make 2 Ingredient Pumpkin Cookies
Quick Overview
These cookies are incredibly easy to make and require no special equipment or techniques. The preparation takes just 5 minutes, and they bake in 15 minutes.
Prep Time: 5 minutes
Baking Time: 12-15 minutes
Total Time: 20 minutes
Yield: 24 cookies
Difficulty Level: Beginner
Key Ingredients for 2 Ingredient Pumpkin Cookies
- 1 box (15.25 oz) yellow cake mix – The base that provides structure and sweetness
- 1 can (15 oz) pumpkin puree – NOT pumpkin pie filling, just pure pumpkin for moisture and flavor
Pro tip: Make sure to use pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sweeteners that will throw off the recipe.
Step-by-Step Instructions
Step 1: Prepare Your Kitchen
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or lightly grease them with cooking spray. This prevents sticking and makes cleanup easier.
Step 2: Mix the Magic
In a large mixing bowl, combine the entire box of yellow cake mix with the can of pumpkin puree. Using a wooden spoon or rubber spatula, stir until the mixture forms a thick, uniform dough. Don’t overmix – just stir until no dry cake mix is visible.
Step 3: Shape the Cookies
Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets. Space them about 2 inches apart as they’ll spread slightly while baking. Each cookie should be about the size of a golf ball.
Step 4: Bake to Perfection
Bake for 12-15 minutes, or until the edges are set and the centers spring back lightly when touched. The cookies won’t brown much due to the pumpkin, so don’t rely on color to determine doneness.
Step 5: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll be soft when warm but will firm up as they cool.
What to Serve 2 Ingredient Pumpkin Cookies With
These versatile cookies pair beautifully with many autumn beverages and treats:
Hot Beverages: Serve alongside hot coffee, chai tea, hot chocolate, or apple cider for the perfect fall afternoon snack.
Cold Drinks: They’re surprisingly delicious with cold milk, iced coffee, or even a pumpkin spice latte.
Dessert Combinations: Create a fall dessert platter with these cookies, caramel apples, and vanilla ice cream.
Party Ideas: Perfect for Halloween parties, Thanksgiving gatherings, or any fall celebration when served with warm apple cider and other seasonal treats.
Top Tips for Perfecting 2 Ingredient Pumpkin Cookies
Don’t Overbake
These cookies can go from perfect to dry quickly. Remove them when the edges are just set – they’ll continue cooking on the hot pan for a few minutes after removal.
Storage Secret
Store in an airtight container with a slice of bread to maintain moisture and softness for up to one week.
Make Them Your Own
Add 1/2 cup of mix-ins like chocolate chips, chopped walnuts, or mini marshmallows for extra flavor and texture.
Freezing Tips
The dough freezes beautifully! Scoop onto baking sheets, freeze until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.
Size Matters
Keep cookies uniform in size for even baking. A cookie scoop ensures consistent results every time.
Storing and Reheating Tips
Short-term Storage: Keep cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Long-term Storage: Freeze baked cookies in freezer-safe containers for up to 3 months. Thaw at room temperature for 30 minutes before serving.
Maintaining Softness: Add a slice of fresh bread to your storage container to keep cookies soft and moist.
Reheating: Warm cookies in the microwave for 10-15 seconds or in a 300°F oven for 3-5 minutes to restore that fresh-baked taste.
Freezing Dough: Scoop dough onto baking sheets, freeze until solid, then store in freezer bags. Bake directly from frozen, adding 1-2 minutes to baking time.
Frequently Asked Questions
Can I use other cake mix flavors?
Yes! Spice cake mix works wonderfully and adds extra fall flavors. Chocolate cake mix creates interesting pumpkin-chocolate cookies, while vanilla cake mix works similarly to yellow.
Why are my cookies too wet or sticky?
This usually happens if you use pumpkin pie filling instead of pure pumpkin puree, or if your pumpkin puree has excess moisture. Try chilling the dough for 30 minutes before baking.
Can I make these cookies vegan?
Most yellow cake mixes aren’t vegan as they contain eggs and dairy. Look for vegan cake mix brands, or try adding 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water to the mixture.
How do I know when the cookies are done?
The edges should be set and the centers should spring back lightly when touched. They won’t brown much due to the pumpkin content.
Can I add spices to enhance the flavor?
Absolutely! Try adding 1 teaspoon of pumpkin pie spice, cinnamon, or vanilla extract to boost the fall flavors.
What’s the best way to measure pumpkin puree?
Use the entire 15 oz can – don’t measure it separately. The slight variation in can sizes won’t significantly affect the recipe.
Nutrition Information
| Nutrient | Per Cookie (1 of 24) |
|---|---|
| Calories | 98 |
| Total Fat | 2.1g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 180mg |
| Total Carbohydrates | 20g |
| Dietary Fiber | 1g |
| Sugars | 12g |
| Protein | 1.2g |
| Vitamin A | 15% DV |
Nutritional values are approximate and may vary based on specific brands used.
Additional Tips for Success
Ingredient Quality Matters: Use name-brand cake mix for best results. Store brands sometimes have different ratios that can affect texture.
Parchment Paper is Key: Don’t skip the parchment paper – it prevents sticking and makes cleanup effortless.
Test Kitchen Secret: For extra-soft cookies, slightly underbake them and let residual heat finish the cooking process.
Seasonal Variations: Add orange zest in fall, mini chocolate chips for winter, or dried cranberries for holiday gatherings.
Make-Ahead Magic: These cookies actually taste better the next day as flavors meld together, making them perfect for meal prep or party planning.
This recipe proves that sometimes the most impressive results come from the simplest methods. With just two ingredients and 20 minutes, you’ll have a batch of cookies that taste like you spent all day in the kitchen. Whether you’re a beginner baker or a seasoned pro looking for a quick treat, these 2 ingredient pumpkin cookies will become your new go-to fall recipe!
