3-Ingredient Pumpkin Cookies are hands down one of the best desserts for lovers of pumpkin AND chocolate. They are perfectly moist, soft, and bursting with authentic sweet pumpkin flavor with pops of richness in every bite. The spiced cake mix is an amazing shortcut as it has warm spices that complement the pumpkin wonderfully.
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I make these all the time, and not just during the fall. It's not a from-scratch recipe, but it doesn't have to be in order to be super yummy. It's also great because all the ingredients are shelf-stable, so that you can keep them on hand at any time.
If you enjoy the combination of pumpkin and chocolate, you're going to love this chocolate pumpkin mousse cake and pumpkin trifle.
Why You'll Love This Recipe
- It's only 3 ingredients: The biggest pro of this cookie recipe is that you can make amazing and easy pumpkin cookies with a few ingredients. They're so good, you wouldn't even know they were that simple!
- It's inexpensive: This is a cheap recipe that's perfect for a tight budget. Don't expect to break the bank to make this tasty treat.
- You can keep the ingredients on hand: Since there are no dairy or refrigerated components, you can pick up extra ingredients and store them in your pantry to enjoy these easy pumpkin cookies at any time.
- It's healthier: This is considered a healthy pumpkin cookie recipe because it lacks eggs and oil, so no unnecessary extra fat or calories.
Ingredients
You can make these pumpkin chocolate chip cookies with the 3 ingredients listed below. I promise, it really is that simple!
- Spiced cake mix: The cinnamon and other spices found in the cake mix will complement the pumpkin and give the cookies that classic pumpkin spice flavor. You may use yellow cake mix, but I recommend adding a teaspoon of cinnamon or pumpkin pie spice for a better result.
- Pumpkin puree: This is going to act as your eggs, water, and oil that you would typically add to a boxed mix. Use pure pumpkin puree and not pie filling to get the right flavor and consistency in the cookies.
- Chocolate chips: I love semi-sweet chocolate chips for this because they are the right balance of sweetness and bitterness. You may use milk or dark chocolate chips instead, depending on your flavor preference.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add toffee: Stir in toffee bits in addition to or instead of the chocolate chips for a sweet and buttery crunch.
- Triple chocolate: Combine white, milk, and dark chocolate chips to make a delicious triple chocolate version.
- Add oats: Stir in ½ cup of oats for more nutrition and texture.
How to Make 3-Ingredient Pumpkin Cookies
Here are the instructions needed to make these easy pumpkin cookies with cake mix. Preheat your oven to 350°F and line a cookie sheet with parchment paper as your first step.
Step 1: Make the cookie dough. Combine the pumpkin and cake mix and stir until smooth. Then, fold in 1 cup of chocolate chips and save the rest.
Step 2: Scoop the cookies. Scoop 2 tablespoons' worth of dough for each cookie, leaving space between each one.
Step 3: Bake and add the remaining chocolate. Bake for 12-15 minutes. When you take it out, gently press the remaining chocolate chips onto the cookies and let them cook for 3-5 minutes on the baking sheet.
Step 4: Cook and serve. Then, transfer them to a cooling rack to cool completely before you devour them.
Recipe Tips
- Don't expect the cookies to spread: These will be cake-like cookies and won't spread too much in the oven. There's no need to make any adjustments to the dough or baking time to fix this, as it is expected.
- Don't bake them too long: The cookies should be soft and springy in the middle. Baking them too long will make them very hard and dry.
- Add the chocolate chips last: Fold in the chocolate chips at the end to ensure the pumpkin puree mixes well with the cake mix, and you don't break up the chocolate too much from overmixing.
- Storing: Store your cookies in an airtight container at room temperature for up to 3 days. You may freeze them for up to 3 months.
Another tasty 3-ingredient treat is homemade Twix bites; they are also easy to make.
Serving Suggestions
- Serve a scoop of ice cream on the side, or use the pumpkin chocolate chip cookies to make a fun ice cream sandwich. Some of my favorite flavors for this are chocolate crunch ice cream and pumpkin ice cream.
- Enjoy other easy treats that are great for fall, like homemade Fiddle Faddle, Pumpkin Cheesecake Bars and peanut brittle, as part of a spread for party guests.
Recipe FAQs
You don't need to, but I do it for extra richness and a better presentation. It's optional but recommended!
This is because the recipe omits oil and eggs, using fewer of your daily Weight Watchers points!
Of course! Scoop the cookies and freeze them on the baking sheet. Then, transfer them to a Ziplock bag lined with parchment once the dough is firm. Keep them in the freezer for up to 6 months.
More Delicious Cookie Recipes
Do you like cookie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
3-Ingredient Pumpkin Cookies
Ingredients
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz) pumpkin purée
- 1 ½ cups chocolate chips milk or semi-sweet *divided*
Instructions
- Set your oven to 350°F and line a baking sheet with parchment or lightly grease it to prevent sticking.
- In a large mixing bowl, stir together the spice cake mix and pumpkin purée until the batter is thick and fully blended.
- Fold in 1 cup of the chocolate chips, mixing just enough to distribute them throughout the dough.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet, leaving space between each to allow for slight spreading.
- Bake for 12 to 15 minutes, or until the cookies are puffed and set, with lightly golden edges.
- Remove from oven and place the remaining ½ cup of chocolate chips into the top of the cookies, pressing in lightly.
- Allow the cookies to cool on the baking sheet for 3-5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Place your 3-ingredient pumpkin cookies in an airtight container and keep them on the counter for up to 4 days.
- Freeze the cookie dough for up to 6 months!
- Watch the baking time because they can quickly overbake and become dry.
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