Name: Pumpkin Spice Cool Whip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 box pumpkin cake mix; 8 oz Cool Whip; 1 large egg; 1/2 cup powdered sugar

Jump to Recipe·Leave a Review

Soft, chewy, and bursting with pumpkin spice flavor, these Pumpkin Spice Cool Whip Cookies are made with just four simple ingredients. Rolled in powdered sugar and baked to light and fluffy perfection, they’re the easiest fall treat you’ll ever make.

Why You’ll Love This Recipe

Only 4 ingredients
Super easy to make with minimal prep
Light, fluffy, and chewy texture
Delicious pumpkin spice flavor
Perfect for fall and holiday gatherings
No mixer required
Great for baking with kids
Crowd-pleasing cookies in under 30 minutes
Rolled in powdered sugar for a crinkle effect
Freezer-friendly for make-ahead treats

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box pumpkin cake mix
8 oz Cool Whip
1 large egg
1/2 cup powdered sugar

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the pumpkin cake mix, Cool Whip, and egg. Mix until just combined. The dough will be sticky.
Using a medium cookie scoop, drop dough balls directly into powdered sugar and roll until fully coated.
Place cookies on the prepared baking sheet, spacing about 2 inches apart.
Bake for 15 to 16 minutes, until the edges are set and cookies are firm.
Let cookies cool on the baking sheet before serving.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 120 kcal per cookie

Variations

Different cake mix: Try spice cake or vanilla cake mix with added pumpkin spice.
Add-ins: Mix in mini chocolate chips or chopped pecans.
Make it festive: Add orange or white sprinkles on top before baking.
Dairy-free version: Use a non-dairy whipped topping alternative.
Gluten-free option: Use a gluten-free cake mix.

storage/reheating

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 2 months. Thaw at room temperature before serving. No reheating necessary.

FAQs

Can I use a different flavor of cake mix?

Yes, spice cake or vanilla with added pumpkin spice works great.

Do I have to use Cool Whip?

Cool Whip gives the cookies their light texture. You can try other whipped toppings, but results may vary.

Why is my dough so sticky?

That’s normal. Use a cookie scoop and roll in powdered sugar to manage the stickiness.

Can I freeze the dough?

Yes, freeze dough balls before rolling in powdered sugar. Roll and bake straight from the freezer.

What size cookie scoop should I use?

A medium (1.5 tablespoon) cookie scoop works best.

Can I double the recipe?

Absolutely. This recipe scales well for larger batches.

Do these cookies spread much?

Not a lot. Flatten slightly with your palm if you want a flatter cookie.

Can I add frosting?

Yes, a cream cheese glaze or drizzle would be delicious.

How do I keep them soft?

Store in an airtight container with a slice of bread to maintain softness.

Are these cookies very sweet?

They are sweet but balanced by the spice from the pumpkin mix.

Conclusion

Pumpkin Spice Cool Whip Cookies are the ultimate fuss-free fall dessert. With just four ingredients and minimal effort, you get soft, spiced cookies perfect for cozy evenings, holiday trays, or anytime you want a quick seasonal treat. Enjoy the flavor of fall in every bite!