Pumpkin Spice Drop Cookies

Pumpkin cookies are my jam and I look forward to baking, gifting, and eating them every fall.

My most popular pumpkin recipe, Pumpkin Chocolate Chip Cookies, is what inspired this version of pumpkin cookies.

But this time I added a sugary pumpkin spice twist!

 Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Scroll down for today’s pumpkin recipes from all the participating bloggers. 

Print Recipe

Pumpkin Spice Drop Cookies

Makes 24-26 cookies

Ingredients

• 1 box spice cake mix
• 1 cup pumpkin puree canned or fresh
• 2 eggs room temp
• 1/3 cup vegetable oil
• 1/2 cup powdered sugar for topping
• 1 1/2 tsp pumpkin pie spice for topping

Instructions

• Preheat oven to 350 degrees.
• Add cake mix, eggs, pumpkin, and oil to a large mixing bowl.
• Beat with a mixer until well combined and a dough forms. It will be sticky.
• Using a small scoop, drop scoops of dough in rows (3 across works best - they will spread) on a lined baking sheet.
• Bake for 10-12 minutes until cookies are soft baked and not shiny.
• Let cool slightly then move to a cooking rack with a plate or tray underneath.
• Mix together powdered sugar and pumpkin pie spice in a small bowl.
• Add to a shaker or shifter and shake sugar mixture on top of each cookie.
• Repeat with remaining dough. This recipe makes a little over two dozen large cookies!

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

The simpler, the better! I love recipes with few ingredients.

These cookies only require six ingredients and most are ones you already have in your pantry!

If you are having problems finding fall baking ingredients, like spice cake mix and canned pumpkin,

be sure to check out the specialty or holiday baking sections in the grocery store. 

The baking aisle was bare but I found what I needed in the holiday section of Walmart. 

Add cake mix, eggs, pumpkin, and oil to a large mixing bowl.

Beat with a mixer until well combined and a dough forms. It will be sticky.

Mix together powdered sugar and pumpkin pie spice in a small bowl.

Using a small scoop, drop scoops of dough in rows (3 across works best – they will spread) on a lined baking sheet.

Bake at 350 degrees for 10-12 minutes until cookies are soft baked and not shiny.

Let cool slightly then move to a cooking rack with a plate or tray underneath.

Add to a shaker or shifter and shake sugar mixture on top of each cookie.

Repeat with remaining dough. This recipe makes a little over two dozen large cookies!

All your favorite flavors of fall in one soft and delicious cookie. 

Check out all of today’s pumpkin recipes here:

Drink Recipes

• Iced Pumpkin Pie Drink by Palatable Pastime

Breakfast and Baked Goods

• Chocolate Chip Pumpkin Muffins by The Mandatory Mooch
• Pumpkin Chocolate Chip Cupcakes by Hezzi-D’s Books and Cooks
• Pumpkin Chocolate Chip Protein Muffins by Our Sutton Place
• Pumpkin Chocolate Chip Scones by Veggies First Then Dessert
• Pumpkin Pie Baked Oatmeal by A Little Fish in the Kitchen
• Pumpkin Pull Apart Bread by Making Miracles
• Pumpkin Spice Coffee Cake by Blogghetti

Savory Recipes

• Baked Pumpkin Goat Cheese Alfredo Pasta with Bacon by Cheese Curd In Paradise
• Pumpkin Bacon Mac and Cheese by Our Good Life
• Pumpkin Corn Chowder by Cindy’s Recipes and Writings

Dessert Recipes

• Caramel Stuffed Pumpkin Cookies by Sweet Beginnings
• Easy Pumpkin Dump Cake by Big Bear’s Wife
• No Churn Pumpkin Ice Cream by Caroline’s Cooking
• Pumpkin Spice Latte Layer Cake by Love & Confections
• Vegan Pumpkin Spiced Muffins by Happily Curated Chaos