Cake Mix Pumpkin Chocolate Chip Cookies
on Oct 10, 2018, Updated Sep 17, 2024
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Quick and easy Pumpkin Chocolate Chip Cookies recipe made with only 4 ingredients including a cake mix.
I’m sure that you’ve seen and probably even made this really easy cake mix pumpkin cookie recipe; it’s been floating around the internet for years. I wanted to share it with you today, not because it’s new, but because it’s awesome. And with my tips and tricks, it’s even better.
These cookies are so simple that my kids can make them almost on their own. Nothing wrong with starting with a cake mix in my book (I use a cake mix in each of these recipes: Vanilla Sheet Cake, Homemade Soft Oreos, Grandma Shoaf’s Chocolate Sheet Cake, Cheater Brookies (Chocolate Chip Cookies + Brownies), Cheater Gooey Pumpkin Butter Cake, Cheater Chocolate Chip Cookie Bars). See? There is a time and a place for cake mix. It’s a great starting point for new bakers and busy mamas alike.
Table of Contents
Why You’ll Love This Recipe
- Super Easy: With just four ingredients—pumpkin puree, cake mix, an egg, and chocolate chips—this recipe is quick and beginner-friendly.
- Minimal Prep Time: You can have the cookies ready to bake in just 10 minutes.
- No Butter Required: If you’re looking for a budget-friendly or butter-free recipe, this one’s perfect.
- Perfect for Fall: The pumpkin and spice cake flavors are ideal for autumn baking.
Ingredients
- Spice Cake Mix
- Pumpkin Puree (NOT pumpkin pie filling)
- Egg
- Chocolate Chips
See the recipe card below for full information on ingredients and quantities
How to Make Cake Mix Pumpkin Chocolate Chip Cookies
Step #1. Preheat the oven and prepare a baking sheet.
Step #3. Scoop the dough onto the cookie sheet, about two inches apart. Bake 12-14 minutes.
Step #2. Mix the bake mix, egg, and pumpkin puree in a medium mixing bowl. Add the chocolate chips and stir to combine.
Step #4. Let cool for 3 minutes them remove to a cooling rack. Repeat with remaining dough.
You can use milk, semi-sweet, or dark chocolate chips or even butterscotch or caramel chips. All are great options – just use what you like and have. Have you tried the Sea Salt Caramel Chips from Hershey’s? Our little store carries them and they are SO good in this recipe.
The addition of one egg to the cake mix, pumpkin puree, and chocolate chips makes all the difference. The egg acts as a leavening agent and helps to make the cookies less gummy. It can be made without the egg but I think the end product is much better with.
Expert Tips
- Don’t under-bake these cookies! They should bounce back when touched and the outside should not be shiny anymore. They get gummy and not very good when they cool if they are undercooked.
- Pumpkin cookies are best stored lightly covered at room temperature. If stored in an air-tight container, they get sticky on the outside.
- If the dough is too sticky, refrigerate it for 15-20 minutes before scooping and baking.
More Pumpkin Recipes to Consider
Muffin Recipes
Healthy Pumpkin Muffins
Pumpkin
40 Fall Pumpkin Recipes
Pies, Crisps & Tarts
Pumpkin Pie Recipe
From Scratch Recipes
How to Cook Pumpkin in the Instant Pot
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Cake Mix Pumpkin Chocolate Chip Cookies
Ingredients
- 1 box Spice Cake mix, dry
- 1 can pumpkin puree, 15 ounce
- 1 large egg
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment or a baking mat.
- In a medium mixing bowl add the dry cake mix (but none of the other ingredients called for on the box), 1 can pumpkin puree, and one egg.
- Mix to combine well. Add the chocolate chips and stir to combine.
- Using a cookie scoop, place a large tablespoon of dough on your cookie sheet 2 inches apart. They don’t spread much so you can get them closer than other cookies.
- Bake for 12-14 minutes until they spring back slightly when touched and no longer look shiny.
- Let cool on the pan for 3 minutes before placing cookies on a wire rack to finish cooling.
- Repeat baking instructions with remaining dough.
- Best stored lightly covered at room temperature (if stored in an air-tight container they get sticky on the outside).
Notes
- Adding the egg really helps to make the cookies not gummy. It can be made without the egg, but I think the end product is much better with it.
- Don’t undercook these pumpkin cookies; they get gummy and not very good when they cool if they are undercooked.
- Best stored lightly covered at room temperature (if stored in an air-tight container they get sticky on the outside).
- You can use milk, semi-sweet, or dark chocolate chips or even butterscotch or caramel chips. All are great options – just use what you like and have.
My husband loves these cookies 🍪
how long will these stay good? they are so yummy!
They are a little hard to store because I feel like if I put them in a tupperware they get a little soft and if they are out they get too dry. So I try to use them within a day or two…