Easy Cake Mix Pumpkin Chocolate Chip Cookies
With only three ingredients, these Cake Mix Pumpkin Chocolate Chip Cookies are quick and easy to make. Full of pumpkin spice flavors and loaded with chocolate chips, they are soft, moist, and delicious. For another recipe made with canned pumpkin and a cake mix, try this Pumpkin Pecan Crunch next.
The three ingredients–spice cake mix, a can of pumpkin, and chocolate chips–are easy to keep on hand. My sister-in-law, Becky, likes to use a whole bag of chocolate chips per cake mix. When I make these cookies, I use 1 cup of chocolate chips. Try them out both ways to see what you prefer. You can use semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, or even cinnamon chips.
This recipe is a little “healthier” than The Best Pumpkin Chocolate Chip Cookies on my site because it cuts out the fat. Also, if you are out of eggs or have someone in your family who is allergic to eggs, this will be your go-to cookie recipe. You might even have all the ingredients in your pantry right now.
Being such a simple and easy cookie to make, it’s the perfect recipe for a beginner baker. With all the upcoming seasonal baking and treat giving, let your kids help by making these yummy, cake-like pumpkin cookies.
Must-Make Cake Mix Desserts
- Easy Ice Cream Cone Cupcakes
- Homemade Cake Mix Oreo Cookies
- Earthquake Cake
- Easy Peach Cobbler Dump Cake
- Tres Leches Cake
- Easy Black Forest Cake
How to Make Cake Mix Pumpkin Chocolate Chip Cookies
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper, a silicone baking mat, or spray generously with cooking spray.
- Next, in a medium-sized mixing bowl, add the cake mix and canned pumpkin. Mix well to combine. The dough will be wetter than a regular cookie dough mixture.
- Fold in the chocolate chips until incorporated.
- With a medium cookie scoop, drop dough 2 inches apart on the prepared cookie sheet.
- Bake at 350 degrees for 13-15 minutes.
- Let cookies cool on the cookie sheet for a few minutes, and then transfer them to a cooling rack.
- Enjoy!
Frequently Asked Questions about How to Make Cake Mix Pumpkin Chocolate Chip Cookies
Do I add the cake mix dry or mix it up with the eggs, oil, and water?
Use just the dry cake mix–no eggs, oil, or water.
Can I use a different flavored cake mix?
If you don’t have a spice cake mix, I recommend a pumpkin cake mix or a carrot cake mix for a similar flavor. You can also use a chocolate or yellow cake mix, keeping in mind they won’t taste like a spiced pumpkin cookie, but they will still taste good.
What type of chocolate chips should I use?
Semi-sweet, milk, white, or cinnamon chips are all good options.
Can I double the recipe?
Absolutely.
How should I store the cookies?
In an airtight container for up to 3 days on the countertop or in the freezer for up to 3 months.
Baker’s Tools for Pumpkin Chocolate Chip Cookies:
If you love Pumpkin Chocolate Chip Cookies, you'll love these...
- 1 box spice cake mix
- 1 (15 ounce) canned pumpkin
- 1-2 cups chocolate chips
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper, a silicone baking mat, or spray generously with cooking spray.
- Next, in a medium-sized mixing bowl, add the cake mix and canned pumpkin. Mix well to combine. The dough will be wetter than a regular cookie dough mixture.
- Fold in the chocolate chips until incorporated.
- With a medium cookie scoop, drop dough 2 inches apart on the prepared cookie sheet.
- Bake at 350 degrees for 13-15 minutes.
- Let cookies cool on the cookie sheet for a few minutes, and then transfer them to a cooling rack.
- Enjoy!
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