Soft, chewy, and impossibly simple: these 3-ingredient pumpkin chocolate chip cookies are a perfect fall bake. Using only pumpkin puree, spice cake mix, and semi-sweet chocolate chips, this recipe delivers moist cookies with warm autumn spices and melty chocolate in every bite. They’re ideal for Thanksgiving dessert tables, holiday cookie swaps, or an easy weekend treat when you want maximum flavor with minimal effort.
These cookies bake up with a vibrant orange hue and a tender, cake-like crumb. The spice cake mix brings cinnamon, nutmeg, and other classic fall spices, while the pumpkin keeps the texture soft and moist. Chocolate chips add just the right amount of sweetness and richness, making these cookies a crowd-pleaser for both kids and adults.
Because the recipe relies on just three pantry staples, it’s especially helpful when you’re short on time or ingredients. You can mix the dough in one bowl, scoop onto a baking sheet, and have fresh cookies in under 15 minutes from start to finish. They also travel well and make a festive addition to holiday platters.
How to Make Pumpkin Chocolate Chip Cookies
- Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper or lightly grease them.
- In a large bowl, combine the dry spice cake mix and the 15-ounce can of 100% pumpkin puree. Stir or beat with a hand mixer until the batter is smooth and fully blended.
- Fold in the 12-ounce bag of semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Use a medium cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8 to 9 minutes, or until the edges are set and the tops are slightly firm but still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Ingredients
- 1 box spice cake mix (unprepared)
- 1 (15-ounce) can 100% pumpkin puree
- 1 (12-ounce) bag semi-sweet chocolate chips
Tips for Best Results
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice level.
- Line baking sheets with parchment paper to prevent sticking and to make cleanup easy.
- If you prefer a less sweet cookie, reduce the chocolate chips slightly or use dark chocolate chips instead of semi-sweet.
- Baking times can vary by oven; check the first batch at 7 minutes to find your ideal texture—cookies should look set on the outside but remain soft in the center.
How to Store and Freeze
After cooling completely, store the cookies in an airtight container at room temperature for up to 7 days. Flavors often meld and improve slightly after a day. To freeze, arrange baked cookies in a single layer on a baking sheet until firm, then transfer to a sealed freezer container or bag for up to 3 months. Thaw at room temperature before serving.
These pumpkin chocolate chip cookies are a fast and delicious way to celebrate fall flavors without a long ingredient list. Serve them warm with a mug of hot cocoa or spiced apple cider for a cozy seasonal treat. They also make a simple, homemade gift when packaged in a tin or box for holiday sharing.
Try this easy 3-ingredient recipe when you want a no-fuss dessert that still feels festive and comforting. Enjoy the soft, tender texture, the cozy spice notes from the cake mix, and the irresistible pockets of melted chocolate.
- 1 box spice cake mix (unprepared)
- 1 (15-ounce) can 100% pumpkin puree
- 1 (12-ounce) bag semi-sweet chocolate chips
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a large bowl, mix the dry spice cake mix and pumpkin puree until smooth.
- Fold in the chocolate chips until evenly combined.
- Drop dough by rounded tablespoons onto prepared baking sheets.
- Bake 8–9 minutes, until edges are set and centers are soft.
- Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
- Serve and enjoy.
