Cake Mix Pumpkin Chocolate Chip Cookies
on Oct 10, 2018, Updated May 04, 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.
What’s my secret?! An EGG! The addition of one egg to the cake mix, pumpkin puree, and chocolate chips makes all the difference. That and not under-baking the cookies. Those two things are the secrets to these simple cookies. The egg acts as a leavening agent and helps to make the cookies less gummy. Cooking them a full 12-14 minutes also helps them to not be gummy and sticky either. Nothing too new or exciting but a few little things can make a big difference when it comes to a recipe with a super short ingredient list.
These cookies are so simple that my kids can make them almost on their own. My oldest loves to have friends over and bake. They’ve had many (MANY) kitchen disasters. I think it’s a great learning experience. But when I think it’s a good day to have a treat turn out, I’ll encourage them to make this recipe. It’s easy and you can’t mess it up. 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.
Tips and Tricks for Making Cake Mix Pumpkin Chocolate Chip Cookies:
- 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.
- Don’t undercook these pumpkin cookies. They get gummy and not very good when they cool if they are undercooked. They should spring back slightly when touched and shouldn’t be shiny when cooked through.
- Pumpkin cookies are 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. Have you tried the Sea Salt Caramel Chips from Hershey’s? Our little store carries them and they are SO good in this recipe.
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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.
Nutrition
Pumpkin Chocolate Chip cookies make you happy? You might also love these easy recipes:
- The Best Chocolate Chip Cookie Recipe Ever
- Perfect Pumpkin Bread (with or without chocolate chips)
- Chocolate Chip Oatmeal Zucchini Cookies
- The Best Chocolate Chip Granola Bar Recipe
- Peanut Butter Chocolate Chip Oatmeal Energy Bites (no bake)
- Easy Peanut Butter Cookie Recipe
This is one of our all-time super easy recipes that even my kids can make on their own! How fun is that?! I hope you love these pumpkin chocolate chip cookies as much as my family does. Just be warned – once you realize how easy they are, you might make them over and over again. What’s stopping you? You’re 20 minutes and just a few ingredients away from a batch right now.
Enjoy from my kitchen to yours.
With butter prices so high I wanted to find a pumpkin chocolate chip cookie recipe that did not use butter. I loved your recipe! It is very easy to make. I underbaked my first batch a bit but they still taste great!
My go to pumpkin fall cookie recipe! So easy, and turns out great every time.
these are delicious. I skipped the chocolate chips and added a pumkin spice glaze and chocolate sprinkles.
Can I make this recipe as a loaf cake or even mini muffins?
ohhhh, I haven’t tried either but they sound great! It doesn’t rise a whole lot so I think it might be a little weird as either of those. I have a great pumpkin bread recipe that makes good pumpkins though, it’s on the blog!
I’m wondering where the protein is coming from in the nutrition facts? It doesn’t seem the cookies would have much protein. Can’t wait to try them!
Soooo goood! Thank you for a great recipe. I used gluten free Cake mix and it was delightful!!
Ohhh I’ve been wondering about that, thank you for sharing the results! Do you mind sharing what brand of cake mix worked for you?
Loved these cookies..The egg gives them a much better texture than the other recipes I’ve tried that turn out with more of a dense soggy texture. These turned out great!
I totally agree with you, one little addition, and so much better texture!
This isn’t a cookie….. it was disappointing
What were you expecting? We make these often and love them!
I have a ton of fresh-frozen pumpkin from this year’s garden! Would fresh pumpkin puree be fine instead of a can of puree? Just wondering if it would be too liquidy as fresh tends to hold more water than the thick, canned pumpkin.
I have used it with great success! Sometimes I’ll strain the homemade pumpkin to make it thicker or I’ll add about 25% less to the recipe to adjust for the extra moisture. Both options are fine for this recipe.
Funny that you added an egg to the recipe, because I had been eyeballing the well known “3 Ingredient” version forever. Well, I decided to make these cookies tonight and really wanted a cakey result, more like muffin tops than cookies, so I added an egg! I was worried the batter would be too wet in doing so, (I also added some vanilla and some maple extract!), so I added a couple tablespoons of flour in addition to the egg. The texture was exactly what I was going for, so I’m totally with you on this egg addition. EXCELLENT, quick recipe and so perfect this time of year, especially with a steaming cup of tea!!! Anyway, I closed the recipe I had followed and when I tried to find it again, I found yours instead, saw it was a 4 ingredient version and just thought it was so funny. That egg is meant to be!
I totally feel the same way, it’s worth one more ingredient to have the texture be so nice (and not gummy!!), I’m so happy you agree and they worked out well for you!