Description
Quick and easy pumpkin chocolate chip cookies made with only 4 ingredients including a cake mix.
Ingredients
Scale
- 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.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: chocolate chip cookies recipe, pumpkin cookies recipe, cake mix cookies recipe