Cake Mix Pumpkin Chocolate Chip Cookies

4.50 from 8 votes

Quick and easy pumpkin chocolate chip cookies made with only 4 ingredients including a cake mix.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Preheat your oven to 350° 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).

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.

Scan this QR code with your phone's camera to view this recipe on your mobile device.