If you’re looking for a quick, delicious treat that screams cozy fall vibes, this Pumpkin Chocolate Chip Cookies Recipe is an absolute game-changer. I love this recipe because it only takes three ingredients, and you don’t have to be a baking pro to nail it. The combo of pumpkin puree, spice cake mix, and melty milk chocolate chips creates soft, flavorful cookies that my whole family goes crazy for—seriously, they’re gone in a flash every time I make them!
Why You’ll Love This Recipe
- Simplicity: Only three ingredients, which makes it perfect for last-minute baking or beginner bakers.
- Moist & Soft Texture: Pumpkin keeps these cookies wonderfully tender without any hassle.
- Flavor Packed: The spice cake mix adds just the right amount of cinnamon and nutmeg, giving true fall flavor.
- Family Favorite: These cookies are a hit with all ages, every time I make them.
Ingredients You’ll Need
When you keep ingredients simple and natural, the flavors really shine through. For this Pumpkin Chocolate Chip Cookies Recipe, I always recommend using a good-quality spice cake mix because it carries the spices perfectly, and fresh pumpkin puree for moistness. You’ll also want semi-sweet or milk chocolate chips, depending on your sweetness preference.
- Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling—it keeps sugar and spices under control.
- Spice Cake Mix: This mix gives the perfect autumnal spices like cinnamon, nutmeg, and clove—no need to add them yourself!
- Milk Chocolate Chips: Melts beautifully and balances the spice with sweet creaminess.
Variations
I love tweaking this Pumpkin Chocolate Chip Cookies Recipe depending on what I have on hand or the flavors my family’s craving. Feel free to customize it—these cookies are surprisingly flexible!
- Walnut or Pecan Addition: I sometimes toss in chopped nuts for a great crunch contrast to the soft cookie.
- Dark Chocolate Chips: For a richer, less sweet bite, swapping milk chocolate chips with dark chocolate works beautifully.
- Gluten-Free Option: Use a gluten-free spice cake mix and it’s just as tasty.
- Add Spices: Sometimes I add an extra pinch of cinnamon or pumpkin pie spice if the cake mix spice is too mild.
How to Make Pumpkin Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Preheat the oven to 350°F (175°C). I always line two baking sheets with parchment paper. This makes cleanup a breeze and ensures cookies don’t stick or spread too much. You could use silicone baking mats too if you prefer.
Step 2: Mix Pumpkin and Spice Cake Mix
In a large bowl, pour in one 15-ounce can of pumpkin puree and the entire 15.25-ounce box of spice cake mix. Stir until the batter is completely combined with no dry pockets—this makes for even texture in the cookies. You’ll notice the mixture will be thick but soft, almost like a dough.
Step 3: Fold in Chocolate Chips
Next, stir in 1 cup of milk chocolate chips. I love how the chocolate melts slightly as these cookies bake, giving every bite a sweet surprise. If you want, you can reserve a few chocolate chips to press on top of the cookies before baking for a pretty finish.
Step 4: Scoop and Bake
Use a medium cookie scoop (about 2½ tablespoons) to drop the dough onto your lined baking sheets, spacing them 2 inches apart. These cookies spread just a bit, so giving them space is key. Bake for 13-15 minutes. You’ll know they’re done when the edges start setting and get a lovely golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. This helps them firm up without drying out.
Pro Tips for Making Pumpkin Chocolate Chip Cookies Recipe
- Don’t Overmix: Stir just until combined to avoid dense cookies—trust me, fluffy is better!
- Use Fresh Pumpkin: I learned that canned pumpkin puree gives the best texture—homemade puree can be too watery if not reduced well.
- Spacing Matters: Leaving about 2 inches between scoops prevents cookies from baking into one big cookie blob.
- Check Early: Ovens vary, so start checking cookies at 13 minutes to avoid overbaking and losing that soft center.
How to Serve Pumpkin Chocolate Chip Cookies Recipe
Garnishes
I like to sprinkle a tiny pinch of sea salt on top before baking sometimes. It balances the sweetness perfectly and gives the cookies a slightly gourmet touch. Another favorite is a light dusting of cinnamon sugar for an extra cozy feel.
Side Dishes
Pair these cookies with a warm cup of chai tea or a creamy latte. For after-school snacks, a cold glass of milk is always a hit. I’ve also enjoyed them alongside a scoop of vanilla ice cream for a simple dessert.
Creative Ways to Present
For holiday parties, I arrange these cookies on a rustic wooden board with cinnamon sticks and mini pumpkins for decoration. Wrapping a few cookies in simple parchment paper tied with twine makes a charming gift that friends always appreciate!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They stay soft and tasty for up to 4 days. If you notice they’re getting a bit dry, popping one in the microwave with a damp paper towel for 10 seconds refreshes them nicely.
Freezing
If I want to keep the cookies longer, I freeze them. I lay them flat on a baking sheet until frozen solid, then transfer to a freezer-safe bag. They last up to 3 months this way, and you can thaw them overnight or gently warm them before serving.
Reheating
Reheating is super easy—just pop the cookies in the microwave for about 15 seconds or warm them in a 300°F oven for 5 minutes. This brings back that soft, melty chocolate goodness, making them taste freshly baked all over again.
FAQs
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Can I use homemade pumpkin puree for this Pumpkin Chocolate Chip Cookies Recipe?
Absolutely! Just be sure your homemade pumpkin puree isn’t too watery. If it is, you might want to cook it down a little to reduce excess moisture so your cookie dough doesn’t become too soft.
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What if I don’t have spice cake mix—can I substitute?
You can swap in yellow or vanilla cake mix combined with 1 to 2 teaspoons of pumpkin pie spice or cinnamon. The spice cake mix just gives the perfect balance of flavors without extra effort, but the substitute works in a pinch.
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Are these cookies gluten-free?
The standard recipe uses regular spice cake mix, so it’s not gluten-free. However, if you find a gluten-free spice cake mix, this recipe works just as well and remains delicious.
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How long do these cookies last?
Stored in an airtight container at room temperature, they keep well for about 4 days. For longer storage, freeze them up to 3 months.
Final Thoughts
This Pumpkin Chocolate Chip Cookies Recipe feels like my little secret for when I want homemade fall flavors without a fuss. You don’t have to be a baker to get these soft, flavorful, melt-in-your-mouth cookies right every time. I’m so glad I stumbled on this combo—it’s quickly become a fall staple in my kitchen, and I know you’ll love it just as much. Don’t forget to grab your ingredients and try it out soon; your taste buds will thank you!
Print
Pumpkin Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These 3 Ingredient Pumpkin Chocolate Chip Cookies are a quick and easy fall-inspired treat combining the warm spices of a cake mix with pumpkin puree and sweet milk chocolate chips. Perfect for busy days, these soft, moist cookies require minimal ingredients and time, making them an effortless way to enjoy seasonal flavors.
Ingredients
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (15.25-ounce) box spice cake mix
- 1 cup milk chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Mix Ingredients: In a large bowl, combine the entire 15-ounce can of pumpkin puree with the full 15.25-ounce box of spice cake mix. Stir well until the mixture is fully blended and smooth. Then fold in 1 cup of milk chocolate chips evenly throughout the batter.
- Scoop Cookies: Using a medium cookie scoop or tablespoon (approximately 2 ½ tablespoons per cookie), drop the dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading during baking.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 13 to 15 minutes. The cookies are done when the edges are set and start to turn golden brown.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely before serving.
Notes
- For added texture, consider mixing in chopped nuts such as walnuts or pecans.
- Use dark or semi-sweet chocolate chips as an alternative to milk chocolate chips for a richer flavor.
- Ensure pumpkin puree is 100% pure pumpkin, not pie filling, which contains added sugars and spices.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
