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Pumpkin Heath Bar Cookies

Servings 30 cookies, depending on the size



  • 1 box spice cake mix or yellow cake mix plus 1 Tablespoon pumpkin spice
  • 15 oz. pumpkin puree
  • 1/2 C. oil
  • 1 tsp. vanilla extract

Cream Cheese Frosting:

  • 8 oz. cream cheese
  • 1/4 C. butter softened
  • 2 C. powdered sugar more if needed
  • 1 tsp. vanilla extract

3 Heath Bars, roughly chopped


  1. 1. Preheat oven to 350 degrees and line pans with parchment paper.
  2. 2. In a large bowl, combine cake mix, pumpkin puree, oil and vanilla extract until smooth.
  3. 3. Scoop out dough balls roughly the size of a golf ball and bake for 14 minutes or until the tops of the cookies are done. (Just gently press on the top of a cookie and make sure it "springs" back like a cake or muffin would, you don't want to under-bake these cookies.)
  4. 4. Let cool.
  5. 5. Cream Cheese Frosting: Beat cream cheese and butter together. Add powdered sugar and vanilla. To make thicker, add more powdered sugar, if you want to make in thinner, add a little milk!
  6. 6. Frost the top of your cookies and then sprinkle some Heath bits on top! The Heath adds a great crunch and toffee is a perfect pairing for the pumpkin!