Just pumpkin puree and spice cake mix — that’s it! This Easy Pumpkin Quickies Recipe bakes up into soft, spiced, cozy bites of fall nostalgia.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Every year when the air finally turns crisp and I can see my breath on the porch in the morning, I get this itch to bake. Maybe it’s muscle memory at this point — that seasonal pull to open the pantry and make something that smells like cinnamon, nutmeg, and nostalgia.
This Easy Pumpkin Quickies Recipe takes me right back to my grandma’s avocado-green kitchen in the 1960s. She used to whip these up when we visited in October — though she didn’t call them cookies, she called them “Quickies.” Which, I’ll admit, sounds slightly scandalous now. She’d just wink and say, “Don’t overthink it, dear — they’re fast, they’re easy, and everyone loves them.”
I remember one visit, probably around 2008 or 2009, when I tried to make them myself. I couldn’t find her handwritten card (the one smudged with cinnamon fingerprints), but I knew it was something like “pumpkin + cake mix = magic.” So I tossed them together, half expecting a disaster. Instead, my kitchen filled with this warm, sweet, slightly spicy aroma that made me tear up a little — like a hug from the past.
Every time I bake them now, I think about her little transistor radio humming in the background, the sound of the old oven creaking as it heated, and the way she’d say, “Don’t peek until you smell them.” And she was right — when you can smell the pumpkin spice, they’re done.
Why You’ll Love This Easy Pumpkin Quickies Recipe?
You know how some recipes just get you? This one’s like that. It’s cozy and easy and doesn’t ask for anything fancy. Just two ingredients and 25 minutes of your time. That’s why I love it — it’s the kind of recipe you make when you want something homemade without committing to a kitchen marathon.
It’s also one of those “everyone has their version” kinds of recipes. Some people add chocolate chips. Others drizzle icing on top. I just like them plain, with a cup of strong coffee and maybe a candle burning — because if you’re going to bake pumpkin anything, you might as well lean all the way into the fall vibe, right?
These cookies (or cakes, or whatever you want to call them) have this soft, pillowy texture. Not crunchy, not chewy, just that perfect in-between — like a muffin top that doesn’t require any effort. They’re sweet, but not too sweet. I always think they taste like something you’d grab from a church bake sale table in the Midwest, sitting next to homemade fudge and apple bars.
Ingredient Notes:
You know what’s funny? The ingredient list looks almost suspiciously short. I remember the first time I made these, I kept re-reading the recipe thinking, wait, where’s the egg? or am I missing something? Nope. It really is this simple.
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Spice Cake Mix: This is the secret weapon — it’s got all the warm flavors built right in. Cinnamon, nutmeg, cloves, a little ginger. It saves you from pulling out seven spice jars you’ll forget to put away later.
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Pumpkin Puree: Not pumpkin pie filling. That’s a rookie mistake. Just plain, pure pumpkin — the kind that gives these “quickies” their soft, rich texture and that earthy sweetness that screams fall.
That’s it. Two ingredients. Every time I mix them, I can hear my grandma’s voice saying, “See? Told you not to overcomplicate things.”
How To Make Easy Pumpkin Quickies?
If you’ve got 10 minutes to stir and 15 to bake, you’ve got time for this Easy Pumpkin Quickies Recipe. Seriously, this is beginner-level baking — perfect for those “I want cookies but also don’t want to measure anything” moods.
Step 1: Preheat the Oven
Set your oven to 350°F. Line two baking sheets with parchment paper (and maybe smooth them down because parchment paper has a mind of its own — I swear, mine tries to escape every time).
Step 2: Make the Batter
In a big mixing bowl, combine the spice cake mix and pumpkin puree. That’s it. Grab a wooden spoon or spatula and mix until smooth and thick. It’s going to look dense — don’t panic. That’s normal. And if you want to lick the spoon, I’m not here to judge.
Step 3: Scoop It Out
Use a cookie scoop or a spoon to drop small mounds onto your baking sheets. They don’t spread much, so you can fit about 10 per tray. Keep them about an inch apart. This part always makes me nostalgic — my grandma used an old silver spoon for everything, and I still do too.
Step 4: Bake and Wait
Pop them in the oven for about 15 minutes, switching the trays halfway through. The hardest part? The waiting. But oh, when that smell hits… pure fall magic. They’re done when they look puffed up and bounce back gently when touched.
Step 5: Cool and Enjoy
Let them rest on the tray for a few minutes before moving them to a rack. They’ll be soft — almost cloud-like. I usually eat one (or two) warm because patience is not my strong suit.
Storage Options:
Here’s the best part — these little pumpkin beauties stay soft for days. Store them in an airtight container at room temperature for up to three days, or in the fridge for a week. They also freeze beautifully.
If you want to keep them extra moist (my grandma’s trick), toss a slice of sandwich bread into the container. It keeps the cookies soft, even after a few days. And honestly, I think they taste better the next morning with coffee — maybe because they’ve had time to “settle,” or maybe because everything tastes better the next day.
Variations and Substitutions:
I’ll be honest — this Easy Pumpkin Quickies Recipe is pretty much foolproof, but it’s also one of those recipes you can play around with. There’s no strict rulebook here.
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Add Chocolate Chips: Pumpkin and chocolate are meant to be together.
Want To Save This Recipe?
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Add Nuts: Chopped walnuts or pecans give a nice crunch if you like contrast.
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Make Them Fancy: Drizzle with cream cheese frosting or dust with powdered sugar.
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No Spice Cake Mix? Use yellow cake mix and stir in a tablespoon of pumpkin pie spice.
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Go Gluten-Free: Just swap in a gluten-free spice cake mix — that’s all you need.
I once made them with a carrot cake mix by accident (don’t ask), and honestly? Not bad. A little weird, but not bad.
What to Serve with Easy Pumpkin Quickies?
These pumpkin quickies are amazing on their own, but if you want to go full fall mode, here are a few cozy pairings:
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Coffee or Espresso: A classic combo — the bitterness balances the sweetness perfectly.
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Hot Apple Cider: This pairing feels like sweater weather in a mug.
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Vanilla Ice Cream: Warm pumpkin quickie + melting vanilla scoop = bliss.
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Cinnamon Tea: Calming and spicy, especially on a chilly night.
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Whipped Cream: Just… because.
Sometimes I’ll pack a few in a tin and take them to the local farmer’s market. There’s something sweetly ironic about bringing “quickies” to a place full of handmade pies and slow-cooked jams — and people always ask for the recipe.
Frequently Asked Questions:
Can I use pumpkin pie filling instead of puree?
Nah, don’t. Pumpkin pie filling has extra sugar and spices — it’ll throw off the texture.
Can I freeze the dough?
You can, but honestly, it’s so quick to mix that I never bother. The baked cookies freeze perfectly though!
Do they need frosting?
Not really. They’re sweet enough on their own, but hey — a drizzle of cream cheese icing never hurt anyone.
This Easy Pumpkin Quickies Recipe feels like fall in cookie form — warm, nostalgic, and perfectly imperfect. It’s a recipe I’ve made in tiny apartments and family kitchens, during busy weeks and quiet weekends. Somehow, it always brings that same comfort.
So next time you’re craving something cozy, grab a can of pumpkin and a box of spice cake mix. That’s all you need. And when your kitchen smells like cinnamon and the oven timer dings, I promise — you’ll feel that same quiet happiness I do every single time.
Now, tell me — are you going to eat yours warm or save them for breakfast tomorrow? (I vote warm. Always.)
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Pumpkin Quickies Recipe
Ingredients
- 1 15.25-ounce box spice cake mix
- 1 15-ounce can pumpkin puree
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C). Position one oven rack in the top third and another in the bottom third of the oven. Line two large baking sheets with parchment paper to prevent sticking.
Prepare the Batter
- In a large mixing bowl, combine the spice cake mix and pumpkin puree. Using a wooden spoon or spatula, stir until the ingredients are fully incorporated and the batter is thick and smooth. No additional liquids or eggs are required.
Shape the Cookies
- Using a 1 ½-tablespoon cookie scoop or a heaping tablespoon, portion the batter into rounded mounds and place them on the prepared baking sheets. Leave approximately one inch of space between each mound, as the cookies will not spread significantly during baking.
Bake the Cookies
- Bake for 12 to 15 minutes, rotating the baking sheets halfway through the baking time for even results. The cookies are done when they appear puffed, dry on the surface, and spring back slightly when gently pressed.
Cool and Serve
- Allow the cookies to cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
