Cake Mix Pumpkin Chocolate Chip Cookies are soft, delicious and the perfect way to celebrate the arrival of Fall. These cookies come together fast because they’re another great cake mix recipe hack. There’s also only 5 ingredients needed to make this recipe that’s packed with pumpkin flavor! These cookies are slowly becoming one of my favorite pumpkin dessert recipes for the season.
Recently I posted a recipe for 2 Ingredient Pumpkin Bread that has become insanely popular here on the site. However, someone had “the nerve” to comment that it really didn’t have “two” ingredients if I were to include all the ingredients listed on the back of the cake mix box.
That being said, I knew I need to try another recipe using spice cake mix and pumpkin puree. But as you can see, this recipe has a few more ingredients than two. It has five.
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Make sure you print out the recipe below and save it for later!
- 1 box Spice Cake Mix
- Canned Pumpkin Puree; not pumpkin pie filling
- 1 egg
- Chocolate Chips – you can use regular size like I did or mini chocolate chips.
- 1 teaspoon pumpkin pie spice.
This mixture comes together fast and very easily. You don’t need to use a mixer at all. Just a wooden spoon. My favorite wooden spoons are bamboo wooden spoons. They don’t stain at all and wash perfectly in the dishwasher.
Combine the egg, with the cake mix and pumpkin puree.
Stir in the pumpkin pie spice. It’s really okay if you don’t want to add this. I just love the added taste of pumpkin pie spice.
Gently fold in the chocolate chips. I used a cup of regular sized semi-sweet chocolate chips. You can definitely substitute mini chocolate chips if you prefer.
Bake in a preheated 350 degree oven for 12 to 15 minutes. Do not under-bake them as the cookies will be gummy. Test the cookies by sticking a toothpick into the center of a cookie and if it comes out clean or with only a few moist crumbs, they are done.
The cookies puff up nicely as they bake. They also don’t spread much, but I never like to crowd my baking trays.
Let the cookies cool for a few minutes on the baking tray and then remove to a cooling rack before enjoying with a cup of cold milk!
How to Store Pumpkin Cookies
- Store the pumpkin cookies in an air-tight container. They should remain fresh for up to one week.
- You can also freeze the cookies by flash freezing them first on a baking tray in the freezer for 30 minutes. Once the cookies are frozen solid, remove them from the tray and place in freezer-safe containers.
- The cookies should stay fresh in the freezer for up to 6 weeks.
More Delicious Fall Inspired Recipes:
- Pancake Mix Pumpkin Pancakes
- TWO Ingredient Pumpkin Bread
- Mason Jar Apple Crisp
- Pumpkin Spice Cookie Cups – starts out with a cake mix!
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Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 140mgCarbohydrates: 21gFiber: 2gSugar: 11gProtein: 1g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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