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
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.
Video
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
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.
Please log in or create a free account to comment.Yum, that sounds delicious!
Please log in or create a free account to comment.I made these today with raisins in place of the chocolate chips. Delicious
They’re also superb with butterscotch chips added instead of other flavors…but I haven’t had a bad batch yet, so maybe it’s just that I like nearly all the chips on the market :-D
can I eliminate the choc. chips???
Please log in or create a free account to comment.Sure!
Please log in or create a free account to comment.The recipe says 12 servings. How many cookies do you end up with?
Please log in or create a free account to comment.Almost 3 dozen :-)
Please log in or create a free account to comment.hi I noticed you have a bag of milk chocolate chips…..does semi sweet work too???
Please log in or create a free account to comment.Of course! Any chocolate chip will work wonderfully :-)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Yum!
Please log in or create a free account to comment.Hi Jilee:
Please log in or create a free account to comment.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.
Each serving is about 2-3 cookies. It depends on how big you make the cookies, but I usually get 3 dozen cookies total. :-)
Please log in or create a free account to comment.Is each cookie 275 calories?
Please log in or create a free account to comment.No, each serving is 275 calories – which is 2-3 cookies (depending on how big you make them) :-)
Please log in or create a free account to comment.These look amazing!
Please log in or create a free account to comment.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!
Please log in or create a free account to comment.Can you use a different cake mix? I don’t love spice cake
Please log in or create a free account to comment.I’ve never tried it with any other cake mix – but I don’t see why not! Let me know how it turns out :-)
Please log in or create a free account to comment.Yes! I have done it with chocolate (using white chips), yellow, and even carrot cake! My kids and husband have loved them all!
Did you use the pumpkin in all three cake mixes as well?
How can I make them gluten free
Please log in or create a free account to comment.Use a good GF “Spice Cake” mix, like Pamela’s instead. Easy!
Please log in or create a free account to comment.Here’s a GF spice cake mix: https://amzn.to/2IxnY1A :-) This one is only sold in a 6-pack, but you should be able to find an individual box at most grocery stores :-)
THREE INGREDIENTS, OMG! LOVE IT!
Please log in or create a free account to comment.Enjoy! They’re the best!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Give it a try and let me know how they turn out! :-)
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.“Three Ingredients” LOL
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.Wondering how many cookies this makes???
Please log in or create a free account to comment.Yum, yum, yum. will be making these for my sewing retreat. Thanks,
Please log in or create a free account to comment.What are the little round things you placed the cookie dough onto? They look like can tops. Maybe I missed something.
Please log in or create a free account to comment.I think those are marks on her silicone baking sheet.
Please log in or create a free account to comment.Yes, they are just outlines on the silpat :-)
That is just the design on the baking mat. Little circles are drawn on there to help place whatever you are making.
Please log in or create a free account to comment.They are just demarcations on the baking mat. They help with even spacing.
Please log in or create a free account to comment.Could these be made in a square baking pan, like brownies, adjusting the baking time?
Please log in or create a free account to comment.I haven’t tried it, but I’m sure it would be delicious! I would start with the baking time suggested on the box of cake mix. :-)
Please log in or create a free account to comment.I have done them as muffins, both regular and mini. They are very dense. Not sure how well it would work for a square pan.
Please log in or create a free account to comment.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
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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
Use sugar free cake mix!
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.
Thanks Jan, sounds delicious!
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! ;)
Please log in or create a free account to comment.Vanilla cake would be okay, but a homemade spice cake mix would be best!
Please log in or create a free account to comment.Canned pumpkin is the same thing as pumpkin puree, right?
Please log in or create a free account to comment.Just don’t get pie filling which isn’t pure pumpkin.
Please log in or create a free account to comment.Yes!
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.These sound delish! Maybe with some cream cheese frosting? Going to try these, thanks for the recipe!
Please log in or create a free account to comment.Yes, cream cheese frosting! And I think I’d like them with white chocolate chips instead of milk chocolate.
Please log in or create a free account to comment.White chocolate chips sounds yummy!
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!
Please log in or create a free account to comment.I have a recipe for spice cake in my old Betty Crocker cookbook.
Please log in or create a free account to comment.Look at the other comments. I posted a recipe in reply to someone else’s comment.
Please log in or create a free account to comment.Thanks Jan! I googled as soon as I posted my comment and got it.