2 Ingredient Pumpkin Spice Cakes

These 2 ingredient pumpkin spice cakes might be the easiest fall dessert you’ll make this year. All you need is a box of spice cake mix and a can of pumpkin. That’s it — no eggs, no oil, and no water.

I made my 2 ingredient pumpkin spice cakes in little pumpkin-shaped baking molds, which makes such a simple recipe look extra special. They’re perfect for a fall gathering, Halloween party, Thanksgiving dessert, or a cozy weekend at home.

You can serve these little pumpkin cakes with a dusting of powdered sugar or drizzle them with the easy maple glaze below.

Why You’ll Love These 2 Ingredient Pumpkin Spice Cakes

There’s a lot to love about this easy fall recipe. The ingredient list couldn’t be simpler, they take just a few minutes to mix together, and the pumpkin keeps the cakes incredibly moist.

The pumpkin-shaped molds are what really make them fun for fall. They look like a bakery-worthy seasonal dessert even though the batter requires just two ingredients.

2 Ingredient Pumpkin Spice Cakes Recipe

Ingredients

• 1 box (15.25 oz) spice cake mix
• 1 can (15 oz) 100% pure pumpkin

Do not add the eggs, oil, or water listed on the cake mix box.

Instructions

1. Preheat your oven to 350°F.
2. Grease your pumpkin-shaped cake molds very well, making sure to get baking spray or butter into all the little details.
3. Add the spice cake mix and canned pumpkin to a large mixing bowl.
4. Mix until completely combined. The batter will be thicker than traditional cake batter.
5. Spoon the batter into the prepared pumpkin molds, filling each about 2/3 full.
6. Bake at 350°F and start checking the cakes at around 15 minutes. Depending on the size of your molds, they should take approximately 15–20 minutes.
7. The cakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Allow the cakes to cool slightly in the pan before carefully turning them out.
9. Let them cool completely before adding powdered sugar or maple glaze.

Easy Maple Glaze for 2 Ingredient Pumpkin Spice Cakes

These little pumpkin cakes are delicious with just powdered sugar, but a maple glaze adds even more cozy fall flavor.

Maple Glaze Ingredients

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

How to Make the Maple Glaze

Whisk together the powdered sugar, maple syrup, 1 tablespoon of milk or heavy cream, vanilla, and salt until smooth.

If the glaze is too thick, add additional milk or cream about a teaspoon at a time. If it becomes too thin, add a little more powdered sugar.

Drizzle the maple glaze over the completely cooled pumpkin spice cakes and let it set before serving.

Tips for Making 2 Ingredient Pumpkin Spice Cakes

Grease your pumpkin pan really well. This is especially important when using a detailed pumpkin-shaped baking mold. Make sure you get into every groove so all those pretty pumpkin details release cleanly.

Don’t overfill the molds. Filling them about 2/3 full gives the cakes room to rise without overflowing.

Let the cakes rest before removing them. Give your 2 ingredient pumpkin spice cakes a few minutes to cool in the pan before carefully turning them out. Trying to remove them immediately can cause them to break.

Start checking them early. Pumpkin keeps these cakes moist, and you don’t want to overbake them. I start checking mine at about 15 minutes.

What Do 2 Ingredient Pumpkin Spice Cakes Taste Like?

These pumpkin spice cakes are soft, moist, and full of cozy fall flavor. The pumpkin adds moisture and a subtle pumpkin flavor, while the spice cake mix gives you those warm cinnamon and spice flavors without measuring a long list of ingredients.

The texture is slightly denser than a traditional cake, which also makes this recipe work really well with shaped baking molds.

Can You Make 2 Ingredient Pumpkin Spice Cakes Without a Pumpkin Pan?

Absolutely. The pumpkin-shaped molds make this recipe especially cute for fall, but you don’t need a special pan to make the cakes.

You can use the same batter for cupcakes or try another small decorative cake mold. Baking times will vary depending on the size and depth of your pan, so keep an eye on them as they bake.

Looking for a pumpkin-shaped baking pan? I linked some similar pumpkin pans [HERE].

Affiliate disclosure: This post may contain affiliate links, which means I may earn a small commission if you make a purchase through one of my links at no additional cost to you.

Can I Use Pumpkin Pie Filling?

For these 2 ingredient pumpkin spice cakes, make sure you use 100% pure canned pumpkin rather than pumpkin pie filling.

Pumpkin pie filling contains additional sugar, spices, and other ingredients that can change the flavor and texture of the finished cakes.

Can You Make These Pumpkin Spice Cakes Ahead of Time?

Yes. This is a great make-ahead fall dessert.

Bake the pumpkin cakes and allow them to cool completely before storing them in an airtight container. If you’re planning to use the maple glaze, wait until the cakes have completely cooled before adding it.

An Easy 2 Ingredient Fall Dessert

I love a recipe that looks special but is incredibly simple to make, and these 2 ingredient pumpkin spice cakes check both boxes.

With one box of spice cake mix and one can of pumpkin, you can make the cutest little fall cakes with almost no prep work.

Serve them with coffee for a cozy fall afternoon, make them for a fall brunch, add them to a Halloween dessert table, or serve them alongside your Thanksgiving desserts.

And no one needs to know they only took two ingredients to make.

If you love easy fall recipes that start with a box of cake mix, you’ll also want to try my easy pumpkin biscotti with cake mix. It’s another simple pumpkin recipe packed with cozy fall flavor and it’s perfect with a hot cup of coffee on a crisp autumn morning. You can find my easy pumpkin biscotti recipe here.

2 Ingredient Pumpkin Spice Cakes Printable Recipe

Prep time: 5 minutes
Bake time: 15–20 minutes
Oven temperature: 350°F

Ingredients

• 1 box (15.25 oz) spice cake mix
• 1 can (15 oz) 100% pure pumpkin
• Powdered sugar or maple glaze for serving, optional

Directions

Preheat the oven to 350°F and grease the pumpkin molds thoroughly.

Mix the spice cake mix and canned pumpkin together until completely combined. Do not add the eggs, oil, or water called for on the cake mix box.

Fill each mold about 2/3 full.

Bake for approximately 15–20 minutes, beginning to check at 15 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cakes to cool slightly in the pan before carefully removing them. Cool completely and finish with powdered sugar or maple glaze.

Maple Glaze

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk or heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

Whisk the ingredients together until smooth and drizzle over the cooled pumpkin cakes.