Easy Pumpkin Cookies {With Cake Mix}

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Easy pumpkin cookies recipe with cake mix, homemade with simple ingredients. Soft and chewy through oatmeal and shredded coconut with a pumpkin spice sugar topping. These can also be called pumpkin snickerdoodles.

It’s that time of year when we crave pumpkin everything! These simple and delicious cookies will hit the spot. Surprise your kids with an after school treat, or make them for yourself because you deserve a treat just as much! Love the idea of using cake mixes in baking? Then, be sure to try these Easy Pumpkin Muffins {With Cake Mix} and this Easy Pumpkin Bread {With Cake Mix}.

Easy Cake Mix Pumpkin Oatmeal Cookies With Partial Bite

How To Make Pumpkin Cookies?

  1. Mix wet ingredients until smooth- This includes egg, pumpkin pie filling.
  2. Mix in dry ingredients- This includes pumpkin pie spice, cake mix, oats, shredded coconut.
  3. Cover and chill dough– For 30-45 minutes.
  4. Make pumpkin spice sugar- By mixing together granulated sugar and pumpkin pie spice in a bowl.
  5. Make cookie balls- They should all be about the same size.
  6. Roll in sugar– Until fully coated and place on baking tray.
  7. Bake- Until edges are firm.
  8. Enjoy– Let them cool fully and dig in!

This Is The BEST Pumpkin Cookie Recipe!

  • Quick to make.
  • Soft in the middle
  • Chewy on the edges.
  • Uses common ingredients.
  • Bursting with pumpkin flavor!


Room temperature- Store leftovers in a cookie jar for up to 3 days.

Refrigerate– In a sealed container for up to 5 days.

Freeze– Let them cool completely, and then store in a freezer-safe bag or container for up to 2 months. Thaw overnight if fridge when you are ready to enjoy them.

Variations For Pumpkin Spice Cookies

Iced pumpkin cookies with cream cheese frosting– Simply mix together powdered sugar, milk and vanilla into a thick glaze. Dip tops of each cookie in this icing and let it set. Try this Best Cream Cheese Frosting for an alternative choice.

Pumpkin chocolate chip cookies– Mix in milk, dark, or white chocolate chips for even more flavor.

Add nuts- Such as pecans, walnuts, or even slivered almonds.

Use a spice cake mix– In place of the yellow cake mix.

Add dried fruits- Such as raisins or cranberries.

Adjust spices– Add more or less, according to your preference.

Add extracts– Such as vanilla, almond, amaretto, or bourbon.

Closeup Shot of Homemade Pumpkin Spice Cookies on White Parchment Paper

Tips And Techniques for Pumpkin Oatmeal Cookies

How do you know when cookies are done baking? When the cookie edges are firm and golden brown but cookies are still slightly soft in the center, they are done baking and cane be removed from the oven to cool at room temperature. They will continue baking and setting a bit more as they cool.

Why are my cookies flat? In this case, it may be that you over-mixed the dough. This can cause the cookies to come out flat. Make sure to only mix until ingredients are combined. Also, do not skip the chilling step. This helps maintain the shape of the cookies.

What kind of oats to use? Make sure to use quick oats, not old fashioned or steel cut because that would alter the texture dramatically.

What kind of coconut to use? Use sweetened, shredded coconut for this recipe.

Line the baking sheet with parchment paper– Do not use wax paper because that will melt and burn in the oven. The parchment paper won’t burn and it will also keep the cookies from sticking to the baking trays.

Do I use pumpkin puree or pumpkin pie filling? I used pumpkin pie filling because it is already sweetened and spiced, providing more flavor than pumpkin puree alone. Since no sugar is added in the dough, you cannot replace pie filling with puree.

More Pumpkin Desserts

Easy Homemade Pumpkin Cookies With Cake Mix on White Parchment Paper- Closeup Shot
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Easy Pumpkin Cookies (With Cake Mix)

Prep Time: 10 minutes
Cook Time: 15 minutes
Chill time: 30 minutes
Total Time: 55 minutes
Easy pumpkin cookies recipe with cake mix, homemade with simple ingredients. Soft and chewy through oatmeal and shredded coconut with a pumpkin spice sugar topping. These can also be called pumpkin snickerdoodles.
Yield: 16 Cookies


  • 1 Egg, Large
  • 3/4 cup Pumpkin pie filling
  • 1.5-2 tsp Pumpkin pie spice
  • 1 box Yellow cake mix, Or spice cake mix, I used yellow cake mix for these pictures
  • 1 cup Oats, Quick oats, Not old fashioned or steel cut
  • 1/2 cup Shredded coconut, Sweetened

Pumpkin Spice Sugar Topping


  • In a large mixing bowl, add egg, pumpkin pie filling, pumpkin pie spice and mix until smooth.
  • Then, add cake mix, oats, shredded coconut and mix until combined. Don't over-mix!
  • Cover and chill dough for 30-45 minutes to make it easier to handle.
  • While the cookie dough is chilling, prepare the pumpkin spice sugar topping by mixing together granulated sugar and pumpkin pie spice in a bowl until combined.
  • Scoop out big spoonfuls of the chilled dough and drop them in the bowl of pumpkin spice sugar.
  • Roll dough in sugar and try to form them into roughly shaped balls. They don't need to be perfect.
  • Place them on a cookie tray, lined with parchment paper (not wax paper). Make sure they are spaced out because they will expand quite a bit while baking.
  • Bake at 350 degrees F for 13-15 minutes or until edges are firm and golden brown but still slightly soft in the center.
  • Remove tray from oven and let the cookies cool in the tray and then, enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 3 days or stored in a sealed container in the fridge for up to 5 days. 


Calories: 219kcal, Carbohydrates: 47g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 273mg, Potassium: 64mg, Fiber: 2g, Sugar: 28g, Vitamin A: 1065IU, Vitamin C: 1mg, Calcium: 79mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 219
Author: Abeer Rizvi

2 comments on “Easy Pumpkin Cookies {With Cake Mix}”

  1. Love this recipe! I have made these twice and they turn out amazing! I chilled my dough for about an hour or more because I found the dough was still a bit to sticky to work with after 30-40 minutes. 
    Do you think this dough would freeze well?5 stars

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