2 Ingredient Pumpkin Cookies and Muffins require a can of pumpkin, a box of cake mix, and 20 minutes. That's all you need for this easy, tried and true recipe.
We've been making this recipe FOREVER, as in long before there were smartphones and many years before I could share pictures of my girls on social media. 🙂 A looooong time!
I first heard about cake mix pumpkin cookies (and muffins) at Weight Watchers, along with cake made with soda. These recipes are free from egg and dairy (two allergens at our house) and quickly became baking staples we made year-round.
And, even though I've since developed recipes for Greek yogurt pumpkin muffins, as well as healthy chocolate pumpkin muffins, my girls still request the 2-ingredient wonder the most.
It's hard to deny the request because they're so darn easy to make. I usually make pumpkin cookies these days, so there's just one bowl to clean. Take this route and you don't even have to wash a muffin tin!
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Ingredients
Here's what you'll need Cake Mix Pumpkin Spice Cookies or Muffins:
- Pumpkin puree - Don't use pie filling! It has extra ingredients that you don't want in this recipe.
- Duncan Hines Spice Cake Mix - The Carrot Cake mix works too! I've never tried it with any other brand. However, you can leave the egg out of our oatmeal pumpkin muffins recipe and you'll have a vegan pumpkin muffin!
Just mix the ingredients together and you have the batter for pumpkin cookies or muffins.
Pumpkin Cookies Directions
Make easy cake mix cookies if you don't want to mess with a cupcake tin or liners. They're soft and quite a bit like a muffin top!
- Mix pumpkin puree and cake mix together in a bowl. Do it by hand. The dough will be very stiff. Portion the batter onto a baking sheet lined with parchment paper.
- If desired, use the back of a fork to press the dough down and make cross marks. You don't have to take this step! However, the pumpkin cookies will stay mounded.
- Bake for about 18 minutes in a 350 °F oven or until firm.
- Transfer pumpkin cookies to a wire rack to cool completely.
Pumpkin Muffins Directions
To make muffins instead, add batter to a greased muffin tin and bake for about 18 minutes.
Expert Tips
We don't stray far from the basic recipe for 2 ingredient pumpkin cookies! But here are a few suggestions if you want to take things up a notch.
- Optionally stir in raisins, chocolate chips, or walnuts for a bit of variation.
- The batter is very thick and sticky. Using a scoop with a quick release makes the process much easier.
- Wet a fork or spoon with water or non-stick cooking spray so it won't stick if you want to press things down.
- Spray the paper muffin liners with cooking spray too!
Storage
Counter or Refrigerator: Store in an airtight container lined with a paper towel for 3-4 days.
Freezer: Individually wrap muffins or cookies in plastic and store in the freezer for up to 3 months. Thaw in the refrigerator overnight and warm in the microwave.
More Pumpkin Recipes
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📋 Recipe
2 Ingredient Pumpkin Cookies or Muffins
Ingredients
- 1 box Duncan Hines Spice Cake Mix Carrot cake and yellow mix will also work
- 15 ounces pumpkin puree 1 can
- ¼ cup raisins optional
Instructions
- Preheat oven to 350 °F.
- Mix pumpkin puree and cake mix together in a large bowl. (Don’t be alarmed..it is a little tough to stir!)
- Grease cookie sheet or muffin tins with cooking spray or use paper inserts for muffins.
- For cookies, portion out about 1 Tablespoon of mixture per cookie. For cupcakes, portion approximately ¼ cup of the mixture into each regular muffin tin. (A scoop is a really helpful tool for uniformity and quick release!)
- For cookies, press mixture down slightly with a fork. (Spray the fork with cooking spray or dip in water so it won’t stick.)
- For regular-sized muffins: cook approximately 18-20 minutes. For cookies: cook approximately 18 minutes. Let rest a few minutes after removing from the oven.
- If you have leftovers, they freeze well. Wrap in plastic and store in a plastic bag.
Notes
- Optionally stir in raisins, chocolate chips, or walnuts for a little variation.
- The batter is very thick and sticky. Using a scoop with a quick release makes the process much easier. Wet a fork or spoon with water or non-stick cooking spray so it won't stick if you want to press things down.
- Spray the paper muffin liners with cooking spray too!
Nutrition
This recipe was published on November 10, 2011, and has been updated to improve the reader experience.
Ninie
It may be an oldie, but sure tastes like a "goodie" !
Candace
We have food allergies too and often use this in a pinch. Always works.
Anna
I added some pumpkin syrup , a little cinnamon and a dash of nutmeg. Delish!
Marjory
I'm so glad you enjoyed them!
Tracy Hager
Could steal cut oats be added for extra fiber? Also, I'm planning to add omega 3 trail mix to mine for some added oomph! Any suggestions?
Marjory Pilley
Hi! You can definitely add dried fruit, nuts or chocolate chips as indicated. I'm not sure steel cut oats would work since they are so hearty. Possibly try flaxseed or hemp seeds for more fiber. Love to know what you try and how it works out!
Ade
The Duncan Hines cake mix is not sugar-free. Is there a sugar free or no sugar added spice cake mix?
Marjory Pilley
I've never tried it with another brand but pumpkin is a common replacement for egg and oil so it would definitely be worth a try if you have a mix that you like.