These 3-ingredient pumpkin chocolate chip cookies are soft, fluffy, and filled with warm spice and chocolate chips. Made with a box of spice cake mix, canned pumpkin puree, and chocolate chips, they are an easy fall treat you can mix in one bowl. There are no extra eggs, oil, or butter to add—just stir, scoop, and bake!
If you love a soft cookie, this recipe is such a good one. These have a tender, cake-like texture, with pumpkin and chocolate in every bite. They are absolutely delicious, and I love how little work it takes to make them.
This is the same three-ingredient idea I use for my Pumpkin Chocolate Chip Bread, just scooped into cookies instead of baked in a loaf pan. The bread uses pumpkin or pumpkin spice cake mix, while these cookies use spice cake mix. If you enjoy these easy baking shortcuts, try my Banana Chocolate Chip Bread too. That version combines yellow cake mix, mashed bananas, and chocolate chips for another simple treat.
What You Will Love About This Recipe
Only three ingredients: A boxed cake mix does much of the measuring for you.
Soft, cake-like cookies: Perfect if you love a tender cookie with a fluffy bite.
One-bowl preparation: No mixer or complicated steps needed.
No extra eggs, oil, or butter: Use the dry cake mix straight from the box.
Pumpkin and chocolate together: Warm spice and chocolate chips make these especially good for fall.
My Experience Making These Cookies
What I love most about these cookies is how easy they are without sacrificing flavor. I use an ice cream scoop to portion the dough, which makes scooping much easier than trying to roll it by hand.
The texture is what makes them special. They are soft, cake-like cookies, and they are so good when you want a simple pumpkin treat. I love that the same basic combination can become either cookies or a loaf of pumpkin chocolate chip bread, depending on what I feel like making.
Ingredients You’ll Need
- 1 (15.25-ounce) box pumpkin cookie mix: Use the dry mix only. Do not add the ingredients listed on the box. You can also use yelloe, white, vanilla or spice cake mix.
- 1 (15-ounce) can pumpkin puree: Choose pure pumpkin, not pumpkin pie filling.
- 1 cup chocolate chips: Use your favorite chocolate chips.
Cake mix note: This recipe uses a 15.25-ounce box. Check the package weight, since a smaller box changes the ratio of cake mix to pumpkin.
How to Make Pumpkin Chocolate Chip Cookies
- Prepare the oven and baking sheet. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Mix the pumpkin and cake mix. Add the pumpkin puree and dry spice cake mix to a large bowl. Stir until combined and no dry cake mix remains.
- Add the chocolate chips. Fold the chocolate chips into the dough.
- Scoop the cookies. Drop small, evenly sized scoops of dough onto the prepared baking sheet, leaving about 2 inches between them.
- If desired, press a few additional chocolate chips into the tops of the cookies.
- Bake. Bake for 8–10 minutes, or until the tops are set and the centers no longer look wet. Larger scoops may need additional baking time.
- Cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Tips & Tricks
- Expect a thick, sticky dough. Scoop it directly onto the baking sheet rather than trying to roll smooth balls.
- Keep the scoops consistent. Similar-sized cookies will bake more evenly.
- Watch for doneness, not crispness. These are meant to stay soft. Look for set tops rather than waiting for crunchy edges.
- Adjust for scoop size. Start checking small cookies at 8 minutes; an ice cream scoop can make larger cookies that need longer.
- Let them cool before moving them. Freshly baked cookies are delicate and become easier to handle as they cool.
Storage & Reheating
Allow the cookies to cool completely before placing them in an airtight container. For best quality, enjoy them within 2–3 days at room temperature or refrigerate them for up to 5 days. Separate layers with parchment paper to help prevent sticking.
For longer storage, freeze the cooled cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature.
You can enjoy these at room temperature or warm an individual cookie in the microwave for a few seconds to soften the chocolate chips.
Serving Suggestions
Serve these pumpkin chocolate chip cookies with coffee, tea, or a glass of milk. They also make an easy addition to a fall dessert tray or a simple treat to share with family.
FAQs about cheesecloth
The pumpkin makes this dough thick and sticky. That is expected! A cookie scoop or two spoons will help you portion it without rolling it by hand.
Yes, but they may need longer than 8–10 minutes. Keep the portions consistent and bake until the tops are set and the centers no longer look wet.
Quick Recipe Summary
3-ingredient pumpkin chocolate chip cookies are soft, cake-like cookies made with one 15.25-ounce box of spice cake mix, one 15-ounce can of pumpkin puree, and 1 cup of chocolate chips. Mix the pumpkin and dry cake mix, fold in the chocolate chips, and scoop onto a lined baking sheet. Bake small cookies at 350°F for 8–10 minutes, adjusting the time for larger scoops.
These 3-Ingredient Pumpkin Chocolate Chip Cookies are an easy fall treat made with spice cake mix, pumpkin puree, and chocolate chips. They’re soft, cakey, packed with warm pumpkin spice flavor, and take just minutes to mix together. No eggs, oil, or butter needed!
Ingredients
- 1 (15.25-ounce) box pumpkin cookie mix, or yellow, white, vanilla or spice cake mix. (15.25 ounce box)
- 1 (15-ounce) can pumpkin puree
- 1 cup chocolate chips
- Additional chocolate chips for topping, optional
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the pumpkin puree to a large mixing bowl.
- Add the spice cake mix and stir until well combined.
- Fold in the chocolate chips.
- Scoop the cookie dough onto the prepared baking sheet using an ice cream scoop or cookie scoop, leaving a little space between each cookie.
- If desired, press a few additional chocolate chips into the tops of the cookies.
- Bake for 8–10 minutes, until the cookies are set but still soft in the centers.
- Allow the cookies to cool on the baking sheet for about 10 minutes before removing them.
Notes
- Be sure to use pumpkin puree, not pumpkin pie filling.
- These cookies are naturally soft and cakey because of the pumpkin. They will not become crisp like traditional chocolate chip cookies.
- The cookies will continue to set as they cool, so avoid overbaking them.
- Parchment paper makes the soft cookies easier to remove from the baking sheet and eliminates the need to grease the pan.
- Adding a few extra chocolate chips to the tops before baking makes the finished cookies look especially good.
- Store cooled cookies in an airtight container.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 186Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gSodium: 260mgCarbohydrates: 38gFiber: 2gSugar: 22gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
