Published Apr 2nd
Prep 15m Cook 20m Additional - Ready In 35m
Servings 2 dozen cookies Calories 98

I received this recipe from a good friend of mine. It is low in fat and tastes great.

Recipe Ingredients

  • 1 (18.25 ounce) package spice cake mix
  • 1 (15 ounce) can solid pack pumpkin

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. 3 Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

  • Calories 98
  • Carbohydrate 17.2 g
  • Fat 2.7 g
  • Fiber 1 g
  • Protein 1.5 g
  • Saturated Fat 1 g
  • Sodium 187.8 mg
  • Sugar 10.2 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.


  1. This recipe did not work for me. I guess I made mine too big but it took a lot longer to cook. (I used a tablespoon full) My 1st batch I took out at 12 minutes because I was worried they would be overdone. Bad idea. They were not cooked in the middle. The next - Read more ...
  2. After reading some of the other reviews, I added 1/2 tsp. pumpkin pie spice, 1 cup chopped walnuts and 1 cup chocolate chips. I used a size 40 cookie scoop and baked them for 15 minutes. These cookies have been a huge hit! One of my friends has tasted dozens of different types of cookies - Read more ...
  3. The grocery store I work at makes these same cookies in the bakery!!! We add Chocolate Chips and 1/4-1/2 tsp pumpkin pie spice and they fly off of the shelves for $6 a half dozen!!! Great recipe!
  4. It's an easy and delicious recipe but they just don't seem like cookies. Something was off about them... the consistency I think. However I tried it again and put the whole mix into a 9x13 greased baking dish and cooked it for about 17 minutes. After it had cooled I put some cream cheese frosting - Read more ...
  5. I thought to myself-"There is just NO WAY these are going to be good with only 2 ingredients..." But, I was in a rush and needed something fast. I couldn't help myself-I added an egg to the 2 ingredients to help bind it together. I frosted them with a canned cream cheese frosting. The cookies - Read more ...
  6. I make a recipe similar to this one for muffins... The only difference that I add a 1/3 cup of water and bake them according to spice cake directions for cupcakes. They are delish and only 2 points according to weight watchers.
  7. This is the perfect quick cookie! I don't like pumpkin cookies unless they are cake-like in texture, and this one certainly fits the bill. I didn't have a spice cake mix on hand, though. I used a white cake mix and added 2 tsp cinnamon, 1/2 tsp ginger, and a couple dashes of nutmeg, as - Read more ...
  8. I made this as a cake and baked it for 30 or so minutes at 325 then when cool I added cinnamon walnut cream cheese frosting to make a decadent top to a fat free cake. It was awesome! I recommend this highly- it tasted just like carrot cake with cream cheese frosting!
  9. Great cookie! I don't know what the other reviewers were talking about when they said it would make a better cake. This makes a great cookie. Really cute! The cookie doesn't spread much while cooking so you end up with this little tall cookie. I used a melon ball scooper to drop the dough onto - Read more ...
  10. I prefer the taste and texture of gingerbread to fluffy cake so I used a box of gingerbread mix plus half of a 15-oz can of pumpkin. I ended up with soft dense moist spicy cookies that I will make again and again! Make sure you grease the cookie sheet though because the lack of - Read more ...