Nothing puts me in an autumn state of mind quite like these soft, chewy 3-Ingredient Pumpkin Chocolate Chip Cookies. These cookies are made using long-lasting pantry-staple ingredients and don’t require butter, eggs, or flour. They’re quick, easy, and delicious!
My first encounter with these particular cookies happened back when I was a producer on the local morning talk show Good Things Utah. One of our cooking segments featured a guest chef who made these 3-Ingredient Pumpkin Chocolate Chip Cookies, and they quickly became a collective obsession for me and the rest of the crew.
What’s so great about these cookies, you ask? They’re soft, moist, and full of spiced pumpkin flavor. So try these absurdly easy pumpkin cookies — it’s a perfect way to kickstart the fall season!
Table Of Contents
How To Make 3-Ingredient Pumpkin Chocolate Chip Cookies
Ingredients:
- 1 box Spice Cake mix
- 1 (15-ounce) can pumpkin puree
- 1 cup chocolate chips
*If canned pumpkin isn’t readily available where you live, never fear! You can make your own by roasting a pumpkin (or similar squash) in your oven and then pulsing the flesh in a food processor.
Directions:
Add the cake mix, pumpkin purée, and chocolate chips to a mixing bowl and stir until evenly mixed.
Next, line a baking sheet with parchment paper or a baking mat. Use a scoop or spoon to divide the dough into 12 equal portions spaced evenly on the baking sheet.
Bake the cookies at 350°F for 10-12 minutes, or until they’re just about firm. Let the cookies cool for a minute or two to set up a bit more, then dig in!
How to Enjoy Leftovers
Store leftover Pumpkin Chocolate Chip Cookies tightly wrapped or in an airtight container at room temperature for up to 2-3 days.
Note that these moist, cake-like cookies are likely to stick to each other if you stack them. To prevent sticking, wrap the cookies individually or separate them with pieces of wax or parchment paper.
“I made [these cookies] yesterday with my granddaughter and the grandkids all loved them. They were yummy and so easy.”
– OGT Reader Debra P.
Serving Suggestions For Pumpkin Chocolate Chip Cookies
These 3-ingredient pumpkin cookies are great as a snack or dessert. Enjoy one or two cookies with a glass of cold milk or a warm mug of tea or coffee.
You could even put a scoop of ice cream between two of them to make a delicious ice cream sandwich! Here are some other ways to enjoy these cake mix pumpkin chocolate chip cookies:
More Ideas You'll Love
- Make them part of a cookie platter with brownies, blondies, and other cookies for a party or gathering.
- Crumble up a few cookies to use in crusts for pies or cheesecakes.
- Use them as the cake element in a trifle or layered dessert.
Pumpkin Chocolate Chip Cookie Ingredient Substitutes
| Ingredient | Substitutes |
|---|---|
| Spice cake mix | Carrot cake mix or cinnamon swirl cake mix |
| Canned pumpkin | Homemade pumpkin, sweet potato, or squash puree |
| Chocolate chips | Chopped nuts, dried fruit, candy pieces, or oats |
More Recipes, Please!
- Get the recipe for the best gluten-free pumpkin bread out there.
- Try the easiest pumpkin pie you’ll ever make.
- Learn how to make a crustless pumpkin pie.
- Explore over a dozen other delicious 3-ingredient recipes.
Frequently Asked Questions
Can I Make Pumpkin Spice Chocolate Chip Cookies Without Cake Mix Or Chocolate Chips?
Absolutely! Instead of using cake mix, prepare a basic cookie dough by combining ½ cup of butter, ¼ cup of white sugar, ¼ cup of brown sugar, and 1 ½ cups of all-purpose flour. Use 1 cup of chopped chocolate in place of the chocolate chips.
How Do I Protect The Bottom Of The Cookies From Excessive Browning?
To prevent these cookies from getting dark and tough on the bottom, line your baking tray with parchment paper and avoid overbaking. Remove the cookies from the oven as soon as they are lightly browned but still slightly soft. Chilling the dough before baking can also help.
Conclusion
Making Pumpkin Chocolate Chip Cookies with a cake mix is quick, easy, and convenient, and the cookies themselves are soft and delicious. Whether you’re serving them as a party treat, in a lunchbox, or as an afternoon snack, they’re sure to be a hit!
What’s your favorite thing to bake during the fall?
3-Ingredient Pumpkin Chocolate Chip Cookies
Video
Ingredients
- 1 box Spice Cake mix
- 15 ounces canned pumpkin
- 1 cup chocolate chips
Instructions
- Add the cake mix, pumpkin, and chocolate chips to a mixing bowl, and stir until everything is incorporated.
- Next, line a baking sheet with parchment paper or a baking mat. Scoop up heaping tablespoons of the dough/batter mixture, and place them onto your baking sheet.
- Bake the cookies at 350°F for 10-12 minutes until just firm.
I made these with a yellow cake mix and added homemade pumpkin pie spice. In my convection oven, they took 14 minutes and still felt a little moist or soft to touch but were cooked through. The recipe yielded 40 “cookies” from a #50 cookie scoop. They did not have the texture of a normal cookie-much softer. To me they were more like little “muffin tops”. These cookies do not spread as they bake. The flavor was good and they certainly were easy to make. I had a few left from a church dinner and stored them in a covered container. This morning they were a little sticky so would probably recommend storing uncovered.
Please log in or create a free account to comment.I made them yesterday with my granddaughter and the grandkids all loved them. They were yummy and so easy.
Please log in or create a free account to comment.I made this recipe earlier this month & next time I will use raisins. They do take longer to bake. They were good for my vegetarian/vegan son & his family. PETA has always recommended Duncan Hines cake mix & a canned soda as an EZ recipe for cake & cupcakes.
Please log in or create a free account to comment.I agree raisins would be better. Also it’s missing something, maybe salt or vanilla. It seems flat then a whamo of chocolate.
Please log in or create a free account to comment.These cookies were delicious, but they took quite a while to bake and the end texture was still more cake-like than cookie. Is there something I can do to fix them next time, it will they always be soft?
Please log in or create a free account to comment.I accidentally grabbed a pumpkin pie filling can at the store. Still turned out delicious!
Please log in or create a free account to comment.I don’t use mixes, and of course it ruins the “3 ingredients” title, but I wish there were a way to know just how much flour, salt, baking powder and spice that means. Or, maybe I should just go and look for a pumpkin cookie recipe!
Please log in or create a free account to comment.Here’s a recipe for cake mix, Sharon :-)
1 1/4 c all purpose flour
1 c brown sugar
2 tbsp. corn starch
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground ginger
2 tsp. pumpkin spice*
*If you do not have pumpkin spice you can use: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp ground cloves.
Please log in or create a free account to comment.Wasted a cake mix and pumpkin as the cookies were never done after 25-30 minutes, still WET inside and a mess. Did not use more than 1T per cookie and even slightly flattened the second sheet. Very disappointed.
Please log in or create a free account to comment.I live in BC Canada and have never had a problem buying pumpkin pie filling
Please log in or create a free account to comment.I was very excited to make these cookies but after 12 minutes in the oven they weren’t close to being firm. I had to add increments of two minutes testing after the timer went off so I ended up baking them a total of 22 minutes! I checked my oven and the 350 was correct. They still tasted delicious but I’m wondering why it took so much longer. Also is it ok to freeze them?
Please log in or create a free account to comment.It is absolutely okay to freeze them! I would suggest freezing them individually on a cookie sheet, then placing them in a bag for storage. That way, they won’t stick together :-)
I’m not sure why it would take so long – I wonder if you made your cookies a bit larger? How many did you end up with?
Please log in or create a free account to comment.I use Hodgson Mill gluten free yellow cake mix with a tablespoon of pumpkin pie spice to make this. It comes out perfect every time! No tweaking required! I just make sure to stir everything really well, as it’s a thick, dense mixture. Hodgson Mill has the best gluten free cake mixes in my opinion. They actually taste like homemade, and aren’t overly sweet! I order mine from Amazon because Wal-Mart doesn’t carry them anymore.
Please log in or create a free account to comment.Thanks for the GF suggestion Jennifer!
Please log in or create a free account to comment.in the nutrition facts it doesnt say serving size, is this PER cookie? i saw other sites that had the same recipe with calories listed as 72 so im assuming this is multiile cookies per serving?
Please log in or create a free account to comment.2-3 cookies per serving :-)
Please log in or create a free account to comment.Hi Jillee
Please log in or create a free account to comment.I walked out of my kitchen just now with a heavy heart, I am gluten free & read in one of the comments how to make this recipe with gluten free cake mix. I had to add 1 oz apple cider to the mix because it was just a crumble mess (no problem to do it) it helped hold it together I baked them & was so disappointed because they looked so dry & I knew I would use a lot of cake mixes trying to get it right. Then I grabbed one to see how bad it was, ate it over the sink knowing it would crumble to bits. I was shocked! It was moist on the inside! it is dry on the outside but I can live with that LOL The flavor is a bit missing but the chocolate chips help with that a lot. I will keep playing with this recipe as I think it needs some fat, maybe an egg, who knows? Gluten free mixes tend to be dryer than regular mixes are. So thank you for the recipe & now I have a new baking project lol