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Pumpkin Cake Mix Cookies With Cinnamon Cream Cheese Frosting

Pumpkin cake mix cookies with cinnamon cream cheese frosting are soft, thick pumpkin spice cookies baked at 350°F, then topped with a fluffy cinnamon frosting swirl. Quick mix-and-bake method makes them ideal for frosted cookie fans who want a spiced, creamy finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

cookies
  • 1 box (15.25 oz) spice cake mix
  • 0.5 cup pumpkin puree
  • 2 eggs
  • 0.3333 cup vegetable oil
  • 1 tsp pumpkin pie spice
cinnamon cream cheese frosting
  • 8 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2.5 cups powdered sugar
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp milk as needed, to thin to a spreadable consistency

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cake mix cookies
  1. Preheat oven to 350°F and line baking sheets with parchment paper or a silicone mat for easy release.
  2. In a mixing bowl, combine spice cake mix, pumpkin puree, eggs, vegetable oil, and pumpkin pie spice, stirring until a thick dough forms.
  3. Scoop 2-tablespoon rounds of dough onto the lined baking sheets, spacing them apart for even baking.
  4. Bake at 350°F for 10-12 minutes, until the cookies are set around the edges and look slightly puffed.
  5. Cool the cookies completely on the baking sheets or a rack so the frosting won’t melt.
Frost and finish
  1. Beat softened cream cheese and softened unsalted butter until smooth and fluffy.
  2. Beat in powdered sugar, cinnamon, and vanilla until thick and creamy.
  3. Add milk 1 tablespoon at a time to reach a pipeable or spreadable consistency.
  4. Pipe or spread the cinnamon cream cheese frosting onto each cooled cookie, then dust lightly with extra cinnamon for a spiced finish.

Notes

For the thickest, easiest-to-scoop dough, let the cookie dough rest 5 minutes while the oven finishes heating, then scoop and bake right away. Store cookies in an airtight container in the refrigerator up to 4 days; bring to room temperature before serving. Freeze unfrosted cookies up to 2 months—thaw and frost after thawing if you’d like the frosting to set neatly. For a lower-sugar swap, use a powdered sugar alternative that creams 1:1 to keep the frosting texture similar.