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Cake Mix Pumpkin Chocolate Chip Cookies Recipe

Cake Mix Pumpkin Chocolate Chip Cookies


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4.3 from 6 reviews

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 22 minutes
  • Yield: 3 dozen cookies 1x

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

  1. Preheat your oven to 350 degrees F and line a baking sheet with parchment or a baking mat.
  2. 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.
  3. Mix to combine well. Add the chocolate chips and stir to combine.
  4. 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.
  5. Bake for 12-14 minutes until they spring back slightly when touched and no longer look shiny.
  6. Let cool on the pan for 3 minutes before placing cookies on a wire rack to finish cooling.
  7. Repeat baking instructions with remaining dough.
  8. 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