Autumn Spice Cake Mix Cookies with Pumpkin Buttercream
Prep time: 
Cook time: 
Total time: 
Serves: 18 sandwich cookies
  • Cookies:
  • 1 box yellow cake mix
  • 1 egg
  • ¼ cup water
  • ¼ cup vegetable oil
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries
  • Pumpkin Buttercream:
  • ½ cup butter, at room temperature
  • ¼ cup canned pumpkin
  • 3½ cups powdered sugar
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla
  • 1-3 tablespoons cream (or milk), as needed
  • Glaze:
  • 2 tablespoons powdered sugar
  • 1 teaspoon milk, cream, or water
  1. Preheat the oven to 350. Line a baking sheet with parchment paper OR lightly grease it and flour it (like you would a cake pan).
  2. In a large bowl mix together the cake mix, egg, water, oil, cinnamon & pumpkin spice until combined. Stir in the pecans and dried cranberries.
  3. Spoon the mixture onto the prepared baking sheet by the tablespoon-full, about 2 inches apart. The cookie dough will be slightly sticky.
  4. Bake for 8-10 minutes. Cool slightly before removing to a baking sheet to cool completely.
  5. To make the buttercream, beat the butter and pumpkin together until smooth. Sift in the powdered sugar ½ cup at a time, beating between each addition. Add the cinnamon and vanilla, beat, and then add the cream a tablespoon at a time to reach the desired consistency.
  6. Spread the flat side of 18 of the cookies with the buttercream and add a second cookie to make a sandwich.
  7. Mix together the powdered sugar and cream to make the glaze. Place the cookies on a wire rack with a sheet of parchment or wax paper underneath and use a fork to drizzle the glaze over the cookies.
  8. I like to keep mine refrigerated but they are fine at room temperature. Just don't let it get so warm the buttercream melts!
Recipe by Sugar Dish Me at