Hey y'all! If you're craving a batch of soft, chewy cookies but want to keep things simple, these Pumpkin Cookies with Minimal Ingredients are the answer. With just a handful of pantry staples, you can whip up a delicious treat that bursts with cozy fall flavor—no baking expertise required. Whether you need a quick dessert for a gathering, an after-school snack, or a sweet treat to go with your coffee, these cookies fit the bill. Let’s get cooking!
Why You'll Love This Pumpkin Cookies with Minimal Ingredients Recipe
- Ultra-easy prep—just one bowl and a few basic ingredients needed.
- Soft, cakey texture with rich pumpkin spice flavor in every bite.
- No fancy equipment or chill time required.
- Perfect for fall gatherings, potlucks, or last-minute desserts.
- Easily customizable to be dairy-free or gluten-free.
Ingredients for Pumpkin Cookies with Minimal Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 1 box (15.25 oz) spice cake mix (learn more about cake mixes)
- ½ cup mini chocolate chips (optional but delicious)
How to Make Pumpkin Cookies with Minimal Ingredients: Step-by-Step Directions
Step 1: Preheat the Oven and Prep Your Baking Sheet
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the pumpkin puree and spice cake mix. Stir with a spatula or wooden spoon until well blended and no dry streaks remain. If using, fold in the mini chocolate chips.
Step 3: Shape the Cookies
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will be thick and sticky—use a spoon or cookie scoop for best results.
Step 4: Bake
Bake for 12–14 minutes, or until the cookies are set and look slightly golden around the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes for Baking Pumpkin Cookies with Minimal Ingredients
- For extra flavor, add a teaspoon of vanilla extract or a dash of pumpkin pie spice.
- Don’t overbake—these cookies should stay soft and pillowy. Learn more about cookie baking tips here.
- If your dough is too sticky, chill it for 10 minutes before scooping.
Variations: Pumpkin Cookies with Minimal Ingredients, Your Way
- Gluten-Free Version: Use a gluten-free spice cake mix.
- Vegan Version: Ensure the cake mix is dairy-free and omit the chocolate chips or use vegan ones.
- Nutty Crunch: Fold in ⅓ cup of chopped pecans or walnuts for added texture.
Required Equipment for Pumpkin Cookies with Minimal Ingredients
- Large mixing bowl
- Spatula or wooden spoon
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper or silicone baking mat
- Wire rack for cooling
Storage Instructions for Pumpkin Cookies with Minimal Ingredients
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
Serving & Pairing Ideas for Pumpkin Cookies with Minimal Ingredients
- Serve with a mug of spiced chai or hot coffee for a cozy snack.
- Pair with vanilla ice cream for a quick dessert.
- Add to a fall dessert platter with apple slices and caramel dip.
Pro Tips for Perfect Pumpkin Cookies with Minimal Ingredients
- Use a cookie scoop for evenly sized cookies and even baking.
- Let cookies cool on the baking sheet for a few minutes to set before transferring.
- For more on baking with pumpkin, check out these expert tips.
FAQ: Pumpkin Cookies with Minimal Ingredients
- Can I use fresh pumpkin instead of canned?
- Yes! Use well-drained, mashed pumpkin for similar results, but canned pumpkin yields a more consistent texture.
- Do I have to use spice cake mix?
- No, yellow cake mix works too—just add 1-2 teaspoons of pumpkin pie spice for flavor.
- Can I double the recipe?
- Absolutely. Just double the ingredients and bake in batches as needed.
Prep time: 5 minutes | Total time: 25 minutes | Yield: About 18–20 cookies
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
-
1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
2In a large bowl, whisk together the pumpkin puree, melted butter, sugar, and vanilla extract until smooth.
-
3Add the flour, baking powder, cinnamon, and salt to the wet ingredients. Stir until just combined and a soft dough forms.
-
4Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
-
5Bake for 12-15 minutes, or until the edges are set and the tops look dry. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!