These Are The Easiest Pumpkin Cookies You’ll Ever Make

Pumpkin Cookies

The link between a food and its rightful season can make it feel like one couldn’t exist without the other. For instance, my mom’s potato salad is inextricably linked with summertime, and practically begs to be eaten off a paper plate outdoors on a hot day. But today’s post isn’t about summer—today I’ll be sharing a recipe that belongs firmly within the transitional season of autumn.

Every year, when autumn arrives and the leaves start changing their colors, my thoughts become occupied by pumpkin chocolate chip cookies. I first encountered these particular cookies back when I was producing a morning talk show in Salt Lake City called Good Things Utah, when one of our cooking segments featured a guest chef who made pumpkin chocolate chip cookies with just three ingredients.

Related: 13 Extra Simple 3-Ingredient Recipes That Will Save Your Sanity

Those cookies quickly turned into something of an obsession for the entire Good Things Utah crew. Our Executive Producer George liked them so much that he started bringing batches of them to our remote shows to share with our viewers. (Those were good times—miss you, George!)

Pumpkin Cookies

And since these cookies are such a seasonal favorite of mine, I thought I would share them with you today. They’re soft, moist, and full of spiced pumpkin flavor. And of course, it doesn’t hurt that you only need three ingredients to make them.

So if you happen to have these ingredients on hand (which I always do, because you never know when a cookie emergency could strike!), you could have a batch of these cookies cooling on your countertop 20 minutes from now. Give these absurdly easy pumpkin cookies a try, and you’ll understand why the fall season would feel incomplete without them.

Related: How To Make The Best Gluten-Free Pumpkin Bread

3-Ingredient Pumpkin Chocolate Chip Cookies

Pumpkin Cookies

Ingredients:

1 box Spice Cake mix
1 (15-ounce) can pumpkin*
1 cup chocolate chips

*Note: According to several OGT readers, it can be hard to find canned pumpkin outside the U.S. But not to worry—you can easily make your own pumpkin puree at home. Learn how it’s done by reading the post at the link below.

Related: How To Make Your Own Pumpkin Puree

Pumpkin Cookies

Directions:

Add the cake mix, pumpkin purée, and chocolate chips to a mixing bowl, and stir until the mixture comes together and there aren’t any floury pockets left behind.

Pumpkin Cookies

Next, line a baking sheet with parchment paper or a baking mat. Scoop the dough mixture onto your baking sheet in 12 roughly equal portions.

Bake the cookies at 350°F for 10-12 minutes, or until they’re just about firm. Let them cool for a minute or two so they can set up a bit more, then dig in!

Pumpkin Cookies

What’s your favorite thing to make during the fall?

Pumpkin Cookies

3-Ingredient Pumpkin Chocolate Chip Cookies

Jill Nystul
These cookies are soft, moist, and full of spiced pumpkin flavor. And best of all, you only need three simple ingredients to make them! 
4.09 from 12 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 275 kcal

Ingredients
  

  • 1 box Spice Cake mix
  • 1 15-ounce can 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.

Notes

*According to several OGT readers, it can be hard to find canned pumpkin outside the U.S. But that’s okay, because you can easily make your own pumpkin puree at home!

Nutrition

Calories: 275kcalCarbohydrates: 45gProtein: 3gFat: 9gSaturated Fat: 3gCholesterol: 2mgSodium: 295mgPotassium: 219mgFiber: 2gSugar: 30gVitamin A: 5550IUVitamin C: 1.7mgCalcium: 67mgIron: 2.7mg

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Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • 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.

  • 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.

  • 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?

  • 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!

    • 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.

  • 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.

  • 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?

    • 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?

  • 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.

  • 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?

  • Hi Jillee
    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

  • These are also delicious made with cinnamon chips instead of chocolate chips. Hershey’s makes the cinnamon chips, and I usually start seeing them in stores this time of year.

  • If you pour the batter into a muffin tin, you will get 12 yummy muffins. You can also use white cake mix and add your own pumpkin spices. This is such a simple and delicious recipe.

  • Hi Jilee:
    I cannot wait to make these cookies. I have a question about the servings. The recipe says it makes 12 servings…does that mean you get 12 cookies from a boxed cake mix? Or did you get 24 cookies and the serving is 2 cookies? I need this info so that I can figure out the points. Thanks so much. Love your site.

  • I don’t usually bake much these days. IT’s the easiest way to NOT gain my weight back, but I think I will have to make some of these and vow to freeze half of them!

  • The cookies look so good, however, I really don’t care for the taste of pumpkin, no pun intended to you Jillee. I wonder if you could substitute sweet potatoes instead and add spices to them.

  • We love pumpkin cookies. I have 2 recipes that I use, but this would be simpler. For those of you who can’t find the ingredients, google the diy pumpkin spice or spice cake. If you have a pumpkin pie recipe, it may give the spices separately. Also, you can substitute sweet potatoes, or acorn, or butternut squash for the pumpkin. Or a mix of squash and sweet-potatoes.

  • I think I will try these. Also I am outside the U.S. (Canada) and you can buy pure pureed pumpkin in any grocery store. No problem getting it here.

  • Thanks Jillee!! Looks so yummy can’t wait to try it. We don’t get canned pumpkin in SA so I’ll have to make my own. But had good practise last year when I made my first pumpkin pie! We don’t get that spice cake mix here either. Would a vanilla cake mix with added spices be a good substitute? Thanks

    • Here is a recipe for homemadecspice cake mix. I haven’t personally tried it, but the author said it could be substituted for any spice cake mix.
      2 1/2 c all purpose flour
      1 1/2 c dark brown sugar
      3T pumpkin pie spice
      1T baking powder
      1/2 t salt
      Mix all together thoroughly

      • Thanks so much Jan. Really appreciate it. Unfortunately don’t get pumpkin pie spice here either! Would that just be a mix of cinnamon, nutmeg and ginger? We do have a product called mixed spice which contains Cinnamon, Ginger, All spice, Cloves, Nutmeg. Would that suffice?

      • Hi Debbie – thanks, I’m in Cape Town and LOVE pumpkin but diabetic so would love to make a batch sugar alternative and use other flour. but the combo of spices would help try put this recipe together

      • There are still a lot of carbs in sugar free cake mix due to the flour. People that must limit their carb intake such as diabetics would be better off making their own mix and subbing out the flour for coconut, almond, or a low carb flour mix.

      • Debbie, these are the ingredients listed on McCormick bottle of pumpkin pie spice :CINNAMON, GINGER, NUTMEG, ALLSPICE AND SULFITING AGENTS.

    • Debbie, I feel your pain! I also live in South Africa & it sometimes seems we can’t get anything the rest of the world can doesn’t it! Oh well, we have amazing sunshine! ;)

  • My favorite fall goodie to make is pumpkin bread. I actually got this pumpkin cookie recipe several years ago at a church craft day. They had it as a make ahead mix. I also last year submitted this recipe for an upcoming cookbook. They published it and I got a free copy of the cookbook.

  • Jillee! I can’t wait to try this. Looking for the recipe for Spice Cake mix? I don’t get it where I live. When I make these cookies I’ll tag you on Instagram! Thank you!

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