Indulge in the easiest, most delicious fall treats ever: pumpkin cake mix cookies! These cookies are the perfect blend of cozy fall flavors and easy-to-make convenience. With just three simple ingredients, you can make a batch of soft, chewy, and utterly irresistible cookies in no time.
These cookies combine a spice cake mix with a can of pumpkin puree! Add some chocolate chips, and you have the perfect easy fall dessert, whether you’re a busy parent, a college student, or just someone who loves a quick and tasty treat.
There is no need to measure out a dozen ingredients – the spice cake mix already has the perfect blend of cinnamon, nutmeg, and allspice. You just need to mix, scoop, and bake!
The cake mix provides the perfect base for a soft, fluffy cookie, while the pumpkin puree adds moisture and fall flavor. And let’s not forget about the chocolate chips – they take these cookies to the next level of yumminess.
If you think using cake mix is cheating or that these cookies will taste artificial, think again! The pumpkin puree and chocolate chips create a homemade taste. Plus, with minimal effort, you’ll have plenty of time to enjoy your delicious creation with friends and family.
In this post, I’ll discuss the simple ingredients needed for these cookies, the step-by-step process for making them, and some expert tips to ensure your cookies turn out perfectly every time. So, grab your three ingredients and prepare to make the most delicious fall treat in no time!
Are you looking for more pumpkin recipes? Try pumpkin French toast, pumpkin snickerdoodles, or pumpkin tiramisu.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Spice cake mix: The secret to making these cookies quick and easy is to use a boxed spice cake mix.
- Canned pumpkin puree: Make sure you use pure pumpkin puree, not pumpkin pie filling.
- Chocolate chips: I like to use semi-sweet or milk chocolate chips, but feel free to experiment with dark or white chocolate chips.
🥣How to Make Pumpkin Cake Mix Cookies
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. You don’t want to skip the parchment paper – these cookies are super soft and will stick to the pan otherwise.
- Combine the entire box of spice cake mix and the full can of pumpkin puree in a large mixing bowl. Mix until a thick, slightly sticky dough forms.
- Gently fold the chocolate chips until they’re evenly distributed throughout the dough. I reserve a few chips to press into the tops of the cookies after baking for an extra chocolatey appearance.
- Drop rounded 2-tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. If you want, you can use your finger to gently shape the dough into more rounded mounds, but don’t try to roll the dough – it’s too sticky for that.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the cookies are set and lightly golden around the edges.
- Remove the cookies from the oven. If you saved some chocolate chips, immediately add 2 or 3 to each cookie so they melt and stick. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
🍴Serving Ideas
Now, you have soft, flavorful pumpkin chocolate chip cookies with just the right amount of spice. These cookies are perfect for a quick dessert, an after-school snack, or even a fall-themed party.
I love how easy they are to make; my family always devours them in no time. I usually pair them with a tall glass of cold milk or a cup of coffee or tea. There’s nothing quite like dunking a soft, chewy cookie into your favorite beverage.
💭How to Store
Place the cooled leftover cookies in an airtight container or resealable plastic bag. If you plan to stack the cookies in the container, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
Store the container of cookies at room temperature for up to 5 days. Or you can freeze them for up to 3 months. Place them in a freezer-safe container or bag, and thaw them at room temperature when you’re ready to enjoy them again.
⭐Tips
Be sure to check out the step by step instructions
- Do not skip the parchment paper or silicone baking mat. These cookies will stick to your cookie sheet without it.
- Do not try to roll the dough, it will be too sticky. Simply drop two tablespoons on the prepared baking sheet, and if desired, use your finger to tap the dough into a more rounded shape.
- While chocolate chips are a classic choice, feel free to get creative with your add-ins. Try using different types of chips (like white chocolate or butterscotch), chopped nuts, or dried cranberries for a fun twist.
- Let the cookies cool before taking them off the baking sheet. This will help them set up so they don’t fall apart when you pick them up.
- The spice cake mix goes perfectly with pumpkin. But if you prefer, try using yellow, white, or even chocolate cake mix for a different twist. Keep in mind that the flavor profile of your cookies will change depending on the cake mix you use.
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Pumpkin Cake Mix Cookies
Ingredients
- 1 box spice cake mix 15.25 ounces
- 1 whole can canned pumpkin puree 15 ounces
- 1 cup chocolate chips semi-sweet or milk chocolate
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the spice cake mix and the entire can of pumpkin puree. Stir until well combined and a dough forms. The dough will be thick and slightly sticky.1 box spice cake mix, 1 whole can canned pumpkin puree
- Gently fold the chocolate chips until they are evenly distributed throughout the dough.1 cup chocolate chips
- Using a spoon or cookie scoop, drop rounded 2 Tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the cookies are set and lightly golden around the edges.
- Remove the baking sheet from the oven and allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Do not skip the parchment paper or silicone baking mat. These cookies will stick to your cookie sheet without it.
- Do not try to roll the dough, it will be too sticky. Simply drop two tablespoons on the prepared baking sheet, and if desired, use your finger to tap the dough into a more rounded shape.
- While chocolate chips are a classic choice, feel free to get creative with your add-ins. Try using different types of chips (like white chocolate or butterscotch), chopped nuts, or dried cranberries for a fun twist.
- Let the cookies cool before taking them off the baking sheet. This will help them set up so they don’t fall apart when you pick them up.
- The spice cake mix goes perfectly with pumpkin. But if you prefer, try using yellow, white, or even chocolate cake mix for a different twist. Keep in mind that the flavor profile of your cookies will change depending on the cake mix you use.
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Nutrition Information
Nutrition facts are estimates.
