Cake Mix Pumpkin Chocolate Chip Cookies
on Oct 10, 2018, Updated Sep 17, 2024
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Quick and easy Pumpkin Chocolate Chip Cookies recipe made with only 4 ingredients including a cake mix.
I’m sure that you’ve seen and probably even made this really easy cake mix pumpkin cookie recipe; it’s been floating around the internet for years. I wanted to share it with you today, not because it’s new, but because it’s awesome. And with my tips and tricks, it’s even better.
These cookies are so simple that my kids can make them almost on their own. Nothing wrong with starting with a cake mix in my book (I use a cake mix in each of these recipes: Vanilla Sheet Cake, Homemade Soft Oreos, Grandma Shoaf’s Chocolate Sheet Cake, Cheater Brookies (Chocolate Chip Cookies + Brownies), Cheater Gooey Pumpkin Butter Cake, Cheater Chocolate Chip Cookie Bars). See? There is a time and a place for cake mix. It’s a great starting point for new bakers and busy mamas alike.
Table of Contents
Why You’ll Love This Recipe
- Super Easy: With just four ingredients—pumpkin puree, cake mix, an egg, and chocolate chips—this recipe is quick and beginner-friendly.
- Minimal Prep Time: You can have the cookies ready to bake in just 10 minutes.
- No Butter Required: If you’re looking for a budget-friendly or butter-free recipe, this one’s perfect.
- Perfect for Fall: The pumpkin and spice cake flavors are ideal for autumn baking.
Ingredients
- Spice Cake Mix
- Pumpkin Puree (NOT pumpkin pie filling)
- Egg
- Chocolate Chips
See the recipe card below for full information on ingredients and quantities
How to Make Cake Mix Pumpkin Chocolate Chip Cookies
Step #1. Preheat the oven and prepare a baking sheet.
Step #3. Scoop the dough onto the cookie sheet, about two inches apart. Bake 12-14 minutes.
Step #2. Mix the bake mix, egg, and pumpkin puree in a medium mixing bowl. Add the chocolate chips and stir to combine.
Step #4. Let cool for 3 minutes them remove to a cooling rack. Repeat with remaining dough.
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. Have you tried the Sea Salt Caramel Chips from Hershey’s? Our little store carries them and they are SO good in this recipe.
The addition of one egg to the cake mix, pumpkin puree, and chocolate chips makes all the difference. The egg acts as a leavening agent and helps to make the cookies less gummy. It can be made without the egg but I think the end product is much better with.
Expert Tips
- Don’t under-bake these cookies! They should bounce back when touched and the outside should not be shiny anymore. They get gummy and not very good when they cool if they are undercooked.
- Pumpkin cookies are best stored lightly covered at room temperature. If stored in an air-tight container, they get sticky on the outside.
- If the dough is too sticky, refrigerate it for 15-20 minutes before scooping and baking.
More Pumpkin Recipes to Consider
Muffin Recipes
Healthy Pumpkin Muffins
Pumpkin
40 Fall Pumpkin Recipes
Pies, Crisps & Tarts
Pumpkin Pie Recipe
From Scratch Recipes
How to Cook Pumpkin in the Instant Pot
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Cake Mix Pumpkin Chocolate Chip Cookies
Ingredients
- 1 box Spice Cake mix, dry
- 1 can pumpkin puree, 15 ounce
- 1 large egg
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment or a baking mat.
- 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.
- Mix to combine well. Add the chocolate chips and stir to combine.
- 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.
- Bake for 12-14 minutes until they spring back slightly when touched and no longer look shiny.
- Let cool on the pan for 3 minutes before placing cookies on a wire rack to finish cooling.
- Repeat baking instructions with remaining dough.
- 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.
With butter prices so high I wanted to find a pumpkin chocolate chip cookie recipe that did not use butter. I loved your recipe! It is very easy to make. I underbaked my first batch a bit but they still taste great!
My go to pumpkin fall cookie recipe! So easy, and turns out great every time.
these are delicious. I skipped the chocolate chips and added a pumkin spice glaze and chocolate sprinkles.
Can I make this recipe as a loaf cake or even mini muffins?
ohhhh, I haven’t tried either but they sound great! It doesn’t rise a whole lot so I think it might be a little weird as either of those. I have a great pumpkin bread recipe that makes good pumpkins though, it’s on the blog!
I’m wondering where the protein is coming from in the nutrition facts? It doesn’t seem the cookies would have much protein. Can’t wait to try them!
Soooo goood! Thank you for a great recipe. I used gluten free Cake mix and it was delightful!!
Ohhh I’ve been wondering about that, thank you for sharing the results! Do you mind sharing what brand of cake mix worked for you?
Loved these cookies..The egg gives them a much better texture than the other recipes I’ve tried that turn out with more of a dense soggy texture. These turned out great!
I totally agree with you, one little addition, and so much better texture!
This isn’t a cookie….. it was disappointing
What were you expecting? We make these often and love them!
I have a ton of fresh-frozen pumpkin from this year’s garden! Would fresh pumpkin puree be fine instead of a can of puree? Just wondering if it would be too liquidy as fresh tends to hold more water than the thick, canned pumpkin.
I have used it with great success! Sometimes I’ll strain the homemade pumpkin to make it thicker or I’ll add about 25% less to the recipe to adjust for the extra moisture. Both options are fine for this recipe.
Funny that you added an egg to the recipe, because I had been eyeballing the well known “3 Ingredient” version forever. Well, I decided to make these cookies tonight and really wanted a cakey result, more like muffin tops than cookies, so I added an egg! I was worried the batter would be too wet in doing so, (I also added some vanilla and some maple extract!), so I added a couple tablespoons of flour in addition to the egg. The texture was exactly what I was going for, so I’m totally with you on this egg addition. EXCELLENT, quick recipe and so perfect this time of year, especially with a steaming cup of tea!!! Anyway, I closed the recipe I had followed and when I tried to find it again, I found yours instead, saw it was a 4 ingredient version and just thought it was so funny. That egg is meant to be!
I totally feel the same way, it’s worth one more ingredient to have the texture be so nice (and not gummy!!), I’m so happy you agree and they worked out well for you!