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These are the easiest, softest, chewiest Pumpkin Cookies!! All it takes is a box of pumpkin cake mix, cream cheese, butter, eggs & powdered sugar.
Soft pumpkin cookies are one of our weaknesses. This version is extra soft just like our pumpkin chocolate chip cookies and iced pumpkin cookies.
Pumpkin Cookies with cake mix
I’m calling this next recipe Gooey Butter Pumpkin Cookies. They’re a spin off of my Gooey Butter Cookies. I brought them to a church function Saturday night, and they were gone in no time. The best part about them is they are so soft and gooey and are perfect for this time of year!
These are some of the easiest cookies to make because you use a boxed cake mix, plus just a few additional 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 the Halloween section at Target. I’ve seen it each fall for the past few years so I’m hoping they keep making it because there are so many great treats that can be made with it.
How to Make Pumpkin cake Cookies:
I love how quickly these cookies come together! It only takes about 5-10 minutes of prep work. You do have to chill the dough for 30 minutes, so plan ahead. But other than that, they are so quick and so easy. See for yourself!
MIX + CHILL. Beat butter, vanilla, egg and cream cheese until fluffy. Mix in the pumpkin cake mix. Chill the dough for 30 minutes.
ROLL. Once the dough is chilled, roll into balls and dip in a bowl of powdered sugar.
BAKE. Bake at 350° for 10-12 minutes, and sift powdered sugar on top once they come out of the oven, if desired.
Is there a pumpkin cake version? We have a few versions of this Ooey Pumpkin Cookie. The versions are equally delicious and easy to make.
Notes: Sprinkle with powdered sugar or top with a vanilla glaze
how to store pumpkin cake cookies
Storing. Once cool, place gooey pumpkin cookies into an air-tight container and store on the counter for up to 3 days. They should stay soft during that time period and although they have butter and cream cheese, they do not need to be refrigerated.
You can also freeze the cookies in dough form, or after they have been baked.
- Dough: Roll the dough into balls. Place them on a baking sheet and then into the freeze. Once frozen, transfer them to a freezer safe container. Freeze for up to 3 months. Thaw before baking.
- Baked: Once the cookies have cooked. Place them in a freezer safe container, separating the layers with parchment paper. Freeze for up to 3 months.
Pretty much any recipe with cream cheese and butter is a keeper in my book. This pumpkin cookie recipe is one I hope to make every year in the fall when the seasonal Pumpkin Cake Mix is out. 🙂 Once you make pumpkin cookies with cake mix, you want to do it any other way!
For more pumpkin recipes, check out:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Oatmeal Cookies
- Homemade Pumpkin Pie
- Pumpkin Waffles
- Easy Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Pumpkin Cookies Recipe
Ingredients
- 1 box Perfectly Pumpkin Cake Mix
- 1/2 c butter softened
- 1/2 tsp vanilla extract
- 8 oz cream cheese softened
- 1 egg
- powdered sugar
Instructions
- Beat butter, vanilla, egg and cream cheese until fluffy. Mix in cake mix.
- Chill for 30 minutes.
- Roll into balls and dip in a bowl of powdered sugar.
- Bake at 350 for 10-12 minutes, and sift powdered sugar on top if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the best cookies. I love serving them during the holidays. They are a crowd favorite.