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    10/01/18 78 Comments 37,390

    How To Make The Best Pumpkin Cookies Ever With Only 3 Ingredients

    Pumpkin Cookies

    Occasionally, that link between a food and its rightful season seems so strong that it feels like one couldn’t exist without the other! For instance, my mom’s potato salad practically begs to be eaten off a paper plate outdoors on a hot summer day. That potato salad contains the spirit of summer, and likewise, a summer without potato salad is practically unthinkable! A similar principle of seasonality applies to the very fall-centric recipe I’ll be sharing with you today!

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    Every year, when autumn arrives and the leaves start changing color, my thoughts become occupied by one particular recipe for pumpkin chocolate chip cookies. I first encountered this recipe back when I was producing a morning talk show in Salt Lake City called “Good Things Utah.” One autumn day, our cooking segment featured a guest chef who made pumpkin chocolate chip cookies using only three ingredients. Those cookies quickly became something of an obsession for the whole “Good Things Utah” crew! Our Executive Producer George liked them so much that he would bring batches of them to our remote shows to share with our viewers. (Ahh, good times! Miss you George!)

    Pumpkin Cookies

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    Because 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 in under 20 minutes. Give these absurdly easy pumpkin cookies a try, and you’ll understand why the fall season would be incomplete without them!

    3-Ingredient Pumpkin Chocolate Chip Cookies

    Pumpkin Cookies

    Ingredients:

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

    *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! Read my post at the link below to learn how it’s done!

    Related: How To Make Your Own Pumpkin Puree

    Pumpkin Cookies

    Directions:

    Add the cake mix, pumpkin, and chocolate chips to a mixing bowl, and stir until everything is incorporated.

    Pumpkin Cookies

    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.

    Pumpkin Cookies

    What are your favorite things to make or eat during the fall season?

    3-Ingredient Pumpkin Chocolate Chip Cookies

    These cookies are soft, moist, and full of spiced pumpkin flavor. And best of all, you only need three simple ingredients to make them! 

    Pumpkin Cookies
    4.07 from 79 votes
    Print Recipe
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 12
    Calories: 275 kcal
    Author: Jillee

    Ingredients:

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

    Instructions:

    1. Add the cake mix, pumpkin, and chocolate chips to a mixing bowl, and stir until everything is incorporated.
    2. 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.
    3. Bake the cookies at 350°F for 10-12 minutes until just firm.

    Recipe 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 Facts
    3-Ingredient Pumpkin Chocolate Chip Cookies
    Amount Per Serving
    Calories 275 Calories from Fat 81
    % Daily Value*
    Total Fat 9g 14%
    Saturated Fat 3g 15%
    Cholesterol 2mg 1%
    Sodium 295mg 12%
    Potassium 219mg 6%
    Total Carbohydrates 45g 15%
    Dietary Fiber 2g 8%
    Sugars 30g
    Protein 3g 6%
    Vitamin A 111%
    Vitamin C 2%
    Calcium 6.7%
    Iron 15%
    * Percent Daily Values are based on a 2000 calorie diet.

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    newest oldest most voted
    Elizabeth M. Jenkins
    Elizabeth M. Jenkins

    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.

    Vote Up0Vote Down 
    3 months ago
    Ann Smith
    Ann Smith

    I agree raisins would be better. Also it’s missing something, maybe salt or vanilla. It seems flat then a whamo of chocolate.

    Vote Up0Vote Down 
    1 month ago
    Cristen
    Cristen

    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?

    Vote Up0Vote Down 
    3 months ago
    Elizabeth
    Elizabeth

    I accidentally grabbed a pumpkin pie filling can at the store. Still turned out delicious!

    Vote Up0Vote Down 
    3 months ago
    Sharon Toji
    Sharon Toji

    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!

    Vote Up0Vote Down 
    4 months ago
    Jillee
    Jillee

    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.

    Vote Up1Vote Down 
    4 months ago
    Pearl
    Pearl

    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.

    Vote Up0Vote Down 
    4 months ago
    Lynda Borg
    Lynda Borg

    I live in BC Canada and have never had a problem buying pumpkin pie filling

    Vote Up0Vote Down 
    4 months ago
    Cyndi Deermount
    Cyndi Deermount

    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?

    Vote Up0Vote Down 
    4 months ago
    Jillee
    Jillee

    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?

    Vote Up0Vote Down 
    4 months ago
    Jennifer Cook
    Jennifer Cook

    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.

    Vote Up1Vote Down 
    4 months ago
    Jillee
    Jillee

    Thanks for the GF suggestion Jennifer!

    Vote Up0Vote Down 
    4 months ago
    Mo
    Mo

    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?

    Vote Up0Vote Down 
    4 months ago
    Jillee
    Jillee

    2-3 cookies per serving :-)

    Vote Up0Vote Down 
    4 months ago
    Jay
    Jay

    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… Read more »

    Vote Up1Vote Down 
    4 months ago
    California girl transplanted and blooming in Utah. In recovery and loving life.
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