2-Ingredient Pumpkin Cake Cookies (Gluten-Free Option)

I'm a little late to the trend, but I have been wanting to make the 2-ingredient viral pumpkin cake cookies for forever! It's almost fall, so now is the perfect time. I adapted the recipe to make it gluten-free and dairy-free of course and added my own spin on it. I actually used banana bread cake mix for some added fun and flavor. I've been making gluten-free and dairy-free fall recipes for 8 years now and this option can absolutely rival treats made from scratch. They are a great option especially if you're in a rush, want a sweet treat fast or you're new to baking! The texture is so perfect. They're like a cross between muffins and cookies!

If you're looking for other pumpkin treats, be sure to try my gluten-free pumpkin banana bread, no bake pumpkin pie jars and easy pumpkin oatmeal cookies!

Why You'll Love These Pumpkin Cake Cookies

These cookies could not be easier to make! You only need two main ingredients and one bowl. Anyone can make them, making this recipe perfect for a beginner baker. They're also great if you want to whip up a pumpkin treat quickly because they only take about 5 minutes to throw together.

Pumpkin cake cookies are thick, fluffy and bursting with pumpkin spice flavor. They genuinely make me so excited for fall. I love how customizable they are also. You can add chocolate chips, chopped nuts, frosting or other mix-ins and make them your own! They are also easy to make gluten-free and dairy-free, you just use a gluten-free and dairy-free cake mix. I used a mix with better-for-you and simple ingredients.

Ingredients You'll Need

• Cake mix: I used a gluten-free banana bread cake mix here because I love the flavor of pumpkin banana bread. You can also use a spice cake mix or vanilla cake mix!
• Pumpkin puree: This recipe uses the entire can of pumpkin.
• Pumpkin pie spice: Adds pumpkin spice flavor to this recipe.
• Chocolate chips: I love adding chocolate chips as a mix-in.

Recipe Variations

• Cake mix: The traditional recipes use spice cake mix, but I used a gluten-free banana cake mix. You can also use a vanilla or chocolate cake mix.
• Mix ins: I mixed in mini chocolate chips, but you can also try chopped nuts, raisins or white chocolate chips.
• Spices: I added pumpkin spice to the batter! You can also add cinnamon.
• Toppings: Try topping these cookies with a frosting or glaze to take them to the next level.
• Allergies: Use a gluten-free and dairy-free mix if you are avoiding gluten and dairy. This recipe is naturally egg-free. Be sure to use a nut-free mix if you need to avoid nuts.
• Cooking method: I made these cookies in the air fryer, but you can also bake them in the oven.

Recipe Tips

• Make sure to use a standard can of pumpkin puree, which is 15 oz.
• If the batter is too thick, add a 1 tbsp of milk or water.
• Gently press the cookies down before baking!

Storage and Make Ahead Tips

Store these 2 ingredient pumpkin cookies in the refrigerator in an air tight container. They are perfect for prepping for the week as a post-dinner sweet treat!

Recipe FAQs

Related Recipes

Be sure to try these delicious fall recipes next:

Apple Syrup

Pumpkin Spice Syrup

Pumpkin S'mores Pie

Pumpkin Pie Ninja Creami

If you make these 2-Ingredient Pumpkin Cake Cookies and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.