I’m about to blow your mind… all you need to make these 2 ingredient cake mix cookies are cake mix and a can of pumpkin!
I know, I know, pumpkin? Yes! I promise you won’t taste the pumpkin, it’s really more for texture than anything.
I’ve been making these cookies for years so it’s about time I brought them to the blog. I’ve tried them with so many kinds of cake mix — sugar free chocolate, Simple Mills chocolate chip, cinnamon bun, birthday cake mixes, to name a few. Last winter for Christmas, I even made chocolate ones, added some peppermint extract to the batter and sprinkled with candy cane pieces on the top. Mmmmmhmmm they are so good!
But this time around, I wanted to show the variety of flavors you can make with the same recipe. I made a batch with Pillsbury Sugar Free Devil’s Food Cake Mix & Pillsbury’s seasonal Cinnamon Bun flavor. Whichever mix you choose, these cake mix cookies will be bomb, I promise you that!
Ingredients & Alternatives
When I say it’s simple and only 2 ingredients for these cake mix cookies, I’m not kidding.
Cake mix: Take your pick of cake mix, any kind will do! If you’re looking for a low sugar, healthier option, I’d suggest using a brand like Simple Mills. Cake mixes are usually only a few bucks but the healthier ones will be like $7-8 so choose whatever works for your budget and diet.
Pumpkin puree: You’ll need one 15 oz can of pumpkin puree, not to be confused with pumpkin pie filling. Even though you use a whole can, you won’t be able to taste the pumpkin. It’s more there for texture and to replace the oil, eggs and liquid you typically add to the mixes to make cookies.
Chocolate chips, chopped nuts, peppermint dust, etc.: This ingredient is totally optional and not needed to make the cookies great. But if you want the extra chocolate or crunch, feel free to add a fun mix in.
How to Make Cake Mix Cookies
You’ll need 5 minutes to prep and then the cookies go in the oven for 20 minutes.
First, you’ll want to preheat the oven to 325 degrees while you prep the dough.
Then you’ll want to grab a large mixing bowl and add in your box of cake mix (any flavor will work) and a 15 oz can of pumpkin puree. Mix with a spatula until well combined. The texture should look like a cake mix more so than a cookie mix but that’s perfect. Totally optional but if you want to add chocolate chips, nuts or other mix in’s, now is the time!
Spray 2 cookie sheets and start forming your cookies. I like to take a cookie scoop to plop the dough on the sheet, but you can use a spoon or a tbsp. Your dough should make at least 24 cookies. You’ll want them about 2 inches or so apart. I like to put 12 on each cookie sheet but feel free to distribute how you like depending on the size of your cookies sheets. These cake mix cookies won’t expand much in the oven so don’t worry about that.
Once all your cookies are formed, you can place them in the oven for 20 minutes. When they are cooked, let them cool for 5-10 minutes on the cookie sheet, then transfer them to a cooling rack. Enjoy warm or let them cool completely and store in the fridge or freezer. They will last about 2 weeks in the fridge and at least 3 months in the freezer.
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Simple 2 Ingredient Cake Mix Cookies
Equipment
- Cookie sheets
Ingredients
- 1 box cake mix any flavor works
- 15 oz pumpkin puree
- 1/2 cup chocolate chips, chopped nuts, peppermint pieces, sprinkles optional
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, mix the box of cake mix and the pumpkin puree until well combined.
- Spray two cookie sheets with spray oil to prevent any sticking.
- Using a cookie scoop or spoon, scoop 1 inch balls and disperse onto the cookie sheets. If you want a flatter cookie, use the bottom of the spoon to push down on the cookies at this point.
- Place cookies in the oven for 20 minutes or until the bottoms start to brown. Stick a toothpick in one of them to ensure they are done – if it comes out clean, they're done. Remember, these cookies will be more of a cake texture.
- Let the cookies cool on the cookie sheets for 5-10 minutes, then transfer to a cooling rack.