4-Ingredient Mellowcreme Pumpkin Cookies
If fall had a flavor, it would taste just like these Mellowcreme Pumpkin Cookies—warm, sweet, and topped with the cutest little pumpkin you ever did see.
A Fun & Festive Cookie Perfect for Fall
These Mellowcreme Pumpkin Cookies are the easiest way to bring a little fall cheer to your kitchen! Soft, chewy, and packed with cozy spice flavor, these cookies start with a simple box of cake mix and get a festive upgrade with colorful fall sprinkles and adorable mellowcreme pumpkins on top.
This Mellowcreme Pumpkin Cookies recipe is my go-to when I’m craving something seasonal and sweet without spending hours in the kitchen. It’s the perfect combination of warm spice cake, playful toppings, and that nostalgic mellowcreme pumpkin on top.
I love how the cozy flavor of the cake mix pairs beautifully with the soft candy pumpkin for a fun and festive fall treat. Plus, it’s ridiculously easy to make—just mix, scoop, bake, and press on the pumpkins!
Want to make the best Mellowcreme Pumpkin Cookies? I’ve got all the tips to help you achieve perfectly soft and chewy cookies. And don’t forget the sprinkles—they make every bite extra cheerful and colorful!
Why You’ll Love This Recipe
- Only 4 Ingredients! Simple and budget-friendly with big flavor.
- Perfect for Halloween and Fall Parties. A great addition to any seasonal dessert table.
- Kid-Friendly Fun. Easy enough for little hands to help with decorating!
Ingredients Needed
This festive cookie may look like a showstopper, but it’s made with just a few simple ingredients—most of which you probably already have on hand! Here’s everything you’ll need to whip up a batch. Be sure to check the recipe card below for exact amounts and step-by-step instructions.
- Spice Cake Mix – This boxed mix is the ultimate shortcut, packed with all the cozy fall spices you love—no need to measure out cinnamon, nutmeg, or cloves separately!
- Eggs – Two large eggs add structure and moisture, helping the dough come together while keeping the cookies soft and chewy.
- Vegetable Oil – Adds moisture and tenderness to the cookies. A neutral oil, like vegetable or canola, works best. Prefer to use butter? You can substitute the oil with melted unsalted butter for a slightly richer flavor and firmer texture.
- Fall Sprinkles – These add a festive, colorful look and a little extra crunch to the cookies. Autumn-colored jimmies or nonpareils work perfectly.
- Mellowcreme Pumpkins – These nostalgic fall candies are pressed into the cookies while warm, making them cute, seasonal, and instantly eye-catching.
How to Make Mellowcreme Pumpkin Cookies
No need to stress—these festive cookies are easier to make than they look and come together in just a few simple steps. You’ll find the full printable instructions in the recipe card below.
- Prep. Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Make the dough. In a large bowl, stir together the spice cake mix, eggs, and vegetable oil until well combined, forming a soft dough.
- Add sprinkles. Pour fall sprinkles onto a shallow plate. Using a medium cookie scoop, form dough into balls and gently roll the top half of each ball in the sprinkles. (Tip: If the dough feels too soft to work with, chill it in the fridge for 15–20 minutes.)
- Bake. Place cookies on the prepared baking sheet about 2 inches apart. Bake for 9–11 minutes, or until edges are set and centers are slightly soft.
- Add pumpkins. Remove the cookies from the oven and, while still warm, gently press one Mellowcreme pumpkin into the center of each cookie.
Tips for Success
- Scoop it right. Use a medium cookie scoop to ensure evenly sized cookies that bake uniformly.
- Chill if needed. If the dough is too sticky, chilling it for 15–20 minutes makes it easier to roll.
- Use parchment paper. This keeps the cookies from sticking and helps with even baking.
- Let them set. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving Suggestions
These Mellowcreme Pumpkin Cookies are perfect for fall celebrations, whether you’re hosting a Halloween party, bringing treats to a school event, or simply enjoying a cozy weekend at home.
Arrange them on a festive platter for a fun and colorful dessert table centerpiece, or package a few in clear treat bags with ribbon for an easy and adorable homemade gift. They also pair wonderfully with a warm cup of apple cider, pumpkin spice latte, or hot cocoa, making them a sweet way to embrace the season.
How to Store
- Counter: Store in an airtight container at room temperature for up to 3 days.
- Fridge: Not necessary, but can extend freshness to 5–6 days.
- Freezer: Freeze baked cookies (without the pumpkins) for up to 2 months. Add pumpkins after thawing, if preferred.
Recipe FAQs
Can I make these ahead of time? Yes! These cookies can be baked a day or two in advance. Just store them in an airtight container.
Can I use a different cake mix? You can try other fall flavors like pumpkin or carrot, but spice cake adds the perfect warmth for this recipe.
Do mellowcreme pumpkins melt? Nope! They stay firm, even after being pressed into warm cookies. Just wait until the cookies are fresh from the oven.
And that’s it! These Mellowcreme Pumpkin Cookies are the no-stress fall treat that looks impressive but comes together so easily. Whether you’re making them for Halloween, Thanksgiving, or just a cozy autumn weekend, they’re sure to be a hit!
More Tasty Fall Cookie Recipes
Mellowcreme Pumpkin Cookies
Ingredients
- 1 15.25 oz box Spice cake mix
- 2 large eggs
- ½ cup vegetable oil
- Fall sprinkles for decorating
- 24 Mellowcreme pumpkin candies
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mix the dough: In a large bowl, combine the spice cake mix, eggs, and vegetable oil. Stir until a soft, sticky dough forms.
- Add sprinkles: Pour fall sprinkles into a shallow dish. Using a medium cookie scoop, portion the dough into balls and gently roll the top half of each in the sprinkles. Tip: If dough is too soft to roll, chill in the refrigerator for 15–20 minutes.
- Bake: Place cookie dough balls 2 inches apart on the prepared baking sheet. Bake for 9–11 minutes, until edges are set.
- Add pumpkins: Remove cookies from the oven and immediately press a mellowcreme pumpkin into the center of each cookie while still warm.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze unfrosted cookies for up to 2 months and add pumpkins after thawing.
