Pumpkin Spice Cool Whip Cookies are a quick and easy cake mix cookie recipe with just four simple ingredients. Loaded with pumpkin spice, super soft and chewy, and just 4 ingredients!
My daughter and I both love to bake and we have plent y of more ‘advanced’ baking recipes to enjoy when we need a project.
But, you know, sometimes you just need a 4 ingredient cookie that starts with a tub of Cool Whip and a box of cake mix! We like easy and we LOVE the flavor of these Cool Whip Cookies!
While you can really use any flavor of cake mix that you like, tis the season for all things pumpkin so you know that’s where we started!
These Pumpkin Spice Cool Whip Cookies are so festive, always a huge hit, and really could not be simpler. No mixer needed, one bowl, and about 10 minutes of hands on time. Love it!
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Pumpkin Cake Mix – It can sometimes be difficult to find pumpkin cake mix in the store so feel free to use a spice cake mix if you need to. As you can see, we photographed these cookies for you during the summer when pumpkin cake mix was hard to find so you’re seeing a spice cake mix up above. It’s delicious, but pumpkin will always have my heart!
Cool Whip – The not so secret ingredient to Cool Whip cookies! There are no substitutions here and homemade whipped cream will likely not work, though I haven’t tested it to confirm.
Egg – This will help bind the dough together and give us the right texture.
Powdered Sugar – After preparing the balls of cake mix cookie dough you’ll roll them in powdered sugar just before baking! The cookies will crack and spread a bit, give these a crinkly appearance that is so inviting.
What We Love About This Recipe:
- These cookies are seriously easy to prepare with just four simple ingredients. We love easy dessert recipes!
- Those warm pumpkin spice flavors make this a great Fall treat.
- Not into pumpkin? You can make Cool Whip cookies with literally any flavor of cake mix that you like. The options are endless!
How To Make Cool Whip Cookies:
Prepare: Use a rubber spatula to stir together the cake mix, egg, and Cool Whip.
Scoop: Pour the powdered sugar into a bowl and then use a medium cookie scoop to scoop balls of the cookie dough directly into the bowl. Roll the dough around to coat each ball in the powdered sugar!
You don’t want to touch the dough with your fingers until it’s completely covered in powdered sugar. I like to work the dough with a cookie scoop to avoid using my hands. You could also use a couple of spoons to scoop and handle the cake mix cookie dough!
Bake: Place each ball of cookie dough onto a parchment lined baking sheet leaving about 2″ in between. Place it in the oven and let them bake for about 15-16 minutes or until the edges are firm and the cookies have set.
When they’ve finished baking let it cool completely on the sheet pan before serving the pumpkin spice cookies, preferably with a mug of my white hot chocolate! A fall festive apple cider mimosa doesn’t sound bad either.
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Store in an airtight container at room temperature for up to 4 days. Add a slice of bread to help prevent the cookies from drying out! You can also freeze the cookies or the dough for up to a couple of months.
Sure! You can make these cake mix cookies using any variety of cake mix you like. The options are endless.
I haven’t tried this recipe using fat free Cool Whip, but I do believe it would work if you’d like to experiment.
Cool Whip and whipped cream are made with very different ingredients and you’ll need Cool Whip for this recipe.
MORE PUMPKIN SPICE RECIPES!
If you weren’t already aware, I really like pumpkin. If you enjoy it as much as I do then you should check out all of my pumpkin recipes. Here are a few favorites:
- Pumpkin Cheesecake Cookies
- Pumpkin Coffee Cake
- Pumpkin Lasagna
- Keto Pumpkin Cheesecake Bars
- Pumpkin Pie Dip
- Air Fryer Pumpkin Bombs
- Pumpkin Pie Spice
Pumpkin Spice Cool Whip Cookies
- 1 box pumpkin cake mix see notes
- 8 ounces Cool Whip
- 1 large egg
- 1/2 cup powdered sugar
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- Add your cake mix, cool whip, and egg to a large mixing bowl. Mix the ingredients just until combined using a rubber spatula.
- Use a medium sized cookie scoop and scoop balls of cookie dough directly into a bowl of powdered sugar. Roll the dough around to coat in the powdered sugar.
- Place the cookies on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 15-16 minutes until the edges are firm and cookies are set.
- Allow the cookies to cool on the sheet pan before serving.