Made with the perfect blend of rich chocolate chips, velvety pumpkin puree, and a hint of warm spices, these 3 Ingredient Pumpkin Cookies are a heavenly treat!
Serve them with a delicious pumpkin mousse to kick of pumpkin season!
With a soft, chewy texture and a burst of chocolate in every bite, these delicious cookies are a must-have for pumpkin lovers and chocolate enthusiasts alike! Perfect for a quick baking fix or a sweet gift, our 3-Ingredient Pumpkin Cookies are the epitome of effortless decadence.
When the Fall season comes around, it's time to bake with all the pumpkin season has to offer! Try these amazing pumpkin recipes this Fall!
- 4 Ingredient Pumpkin Mousse
- 3 Ingredient Peanut Butter Blossoms
- Pumpkin Waffles with Pancake Mix
- Pumpkin Pancakes with Pancake Mix
- 2 Ingredient Pumpkin Muffins!
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Why You'll Love This Recipe
- They are quick to make! The best part of these cookies is that you mix them and then bake them! No need to let the cookie dough rest or chill. They are perfect mixed and then right into the oven.
- They are easy to make! I love making cookies with cake mixes! It saves so much time and there are so many different ways you can use a good boxed cake mix. If you need a crowd pleaser recipe, this easy pumpkin cookies recipe is it!
- Everyone will love them! These cookies taste like they are one of those from-scratch recipes, but they are made with cake mix! It's the easiest dessert you will ever make and the entire family will love them!
- They have pumpkin puree in them! Even though these are cookies, it's a great way to get your kids to eat pumpkin! These delicious pumpkin cookies have no oil and no butter in them, but they are still full of flavor!
Ingredients to Gather
You only need a few simple ingredients to make one these pumpkin cookies.
- Box of Spice Cake Mix. There are lots of companies that make this box of cake mix. You can use your favorite brand of cake mixes.
- Can of Pumpkin Puree. I like to use organic pumpkin puree, but any can of pumpkin puree will work. Make sure it is not canned pumpkin pie filling though. You want pumpkin puree.
- Chocolate Chips. Semi sweet chocolate chips are always readily available in my house, and I love to add them to any recipe! They make cookies just a little bit better!
See printable recipe card for full recipe information on ingredients and quantities.
Canned Pumpkin Puree vs Pumpkin Pie Filling
This recipe has canned pumpkin puree, which is just pureed real pumpkins. Canned pumpkin pie is essentially the inside of a pumpkin pie. It has all the spices already in it. When making this recipe, make sure it's pure canned pumpkin.
Canned pumpkin pie will double the spices, which would overpower these pumpkin cake mix cookies with cinnamon and pumpkin pie spice.
Step By Step Instructions
Step 1: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set that aside. In a large bowl, add the cake mix and pumpkin puree. Mix well.
Step 2: Add the chocolate chips to the large mixing bowl and mix well.
Step 3: With an ice cream scoop, scoop small balls of cookie dough onto the prepared baking sheet. Bake for 10-12 minutes or until the cookies are just golden brown. Let them cool on a wire rack and then serve.
Lynn's Tip!
The dough will take a minute or two to come together. If it is easier for you, use an electric mixer to mix the dough.
Variations
- Use a different cake mix! If all you have at home is yellow cake mix, you can use that. Add 2 teaspoons of pumpkin pie spice to the recipe since the cake mix does not have that ingredient in it. You can also use your favorite gluten-free cake mix too!
- Change up the chocolate chips! Use white chocolate chips, dark chocolate chips, or a combination of chocolate chips.
- Add a drizzle of icing! There's nothing a little cream cheese frosting can't make just a little bit better! Just like on these sourdough pumpkin cookies, drizzle some icing on the top of the cookies once they have cooled to room temperature.
Storage Tips
When the cookies have comes to room temperature, store them in an airtight container for up to 4 days.
This is a great recipe for freezing! Once the 3 ingredient pumpkin chocolate chip cookies have come to room temperature, add them to a gallon sized Ziploc bag and freeze them for up to 3 months. Take them out of the freezer about 24 hours before you would like to serve them and let them defrost on the counter.
Frequently Asked Questions
Yes! If you have some homemade pumpkin puree on hand, use 2 cups of that.
These are more cake-like cookies than crisp, crunchy cookies. If you are a fan of soft cookies, these soft pumpkin cookies are for you!
Yes! You can use white cake or yellow cake mix, just add a teaspoon of pumpkin spice to the mixture to get that warm, Fall flavors.
More Fall Recipes
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📖 Recipe
3 Ingredient Chocolate Chip Pumpkin Cookies
Ingredients
- 1 Box Spice Cake Mix
- 1 Can Pumpkin Puree 15 ounces
- 1 ½ cups Chocolate Chips
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
- Open the cake mix and add it to a large bowl. Add the pumpkin puree and mix well until a cookie dough forms.
- Add the chocolate chips to the large mixing bowl and mix well.
- With an ice cream scoop, scoop small balls of cookie dough onto the prepared baking sheet. Bake for 10-12 minutes or until the cookies are just golden brown. Take the cookies out of the oven and let them cool on a wire rack.
Notes
- These cookies have a soft, cake-like texture.
- Keep the cookies in an airtight container for up to 4 days. You can also freeze these cookies in a gallon sized Ziploc bag for up to 3 months. Let them defrost on the counter before serving them.
- Use an electric mixer if the dough is too hard to mix by hand.
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