Extra Easy Pumpkin Cookies

Extra Easy Pumpkin Cookies

chernobletink 0

"These cookies are made from a cake mix, and very moist and full of flavor."

Ingredients 23 m {{adjustedServings}} servings 107 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
  2. Beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on prepared baking sheets.
  3. Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks.
Tips & Tricks
Best Chocolate Chip Cookies

See how to bake the perfect chocolate chip cookie.

Triple Chocolate Chip Cookies

Make chocolate chip cookies without an electric mixer.

Rate recipe

Your rating


Reviews 45

  1. 47 Ratings

Sweet Apron

Yes, it is a "cakey" cookie. However, if you want a firmer, denser (less-cakelike) cookie, substitute a stick of softened butter for the applesauce. While I do sub applesauce often b/c it lowers the fat content...it also changes the texture of baked goods, creating a spongey texture. You can also do 1/4 c. applesauce, 1/4 cup butter or oil. I increased the spices and added 1/2 tsp. of ginger, too. A browned butter icing is yummy drizzled over tops. Just brown a bit of butter until it's nutty brown and beat in a bit of powdered sugar until it's your desired consistancy. Next time I make these, I will sandwich them with marshmallow fluff beat with cream cheese. Excellent "fall" whoopie pies.


While very easy to make and a nice flavor, I would call these individual cakes, not cookies. The "cookies" don't spread out when they bake so the first pan took much longer to bake and came out in the exact "spoonful" shape they went in. Flattening them before baking helped with the second pan, but still they came out airy, light, and very moist... just like cake.


This recipe is easy to make and was a big hit with my family! These cookies only lasted one night before they were gone!