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Easy as 1,2,3, these delicious pumpkin chocolate chip cookies are super quick and tasty! They are light, fluffy, and packed with pumpkin flavor and decadent chocolate. With only three ingredients, it can’t get much easier than that!
Reasons You’ll Love This Recipe
- Quick and Easy: These cookies will be the quickest and easiest thing you make this fall! Cake mix, a can of pumpkin puree, and chocolate chips are all you need!
- Fun Fall Flavor: Nothing says fall more than warm, pumpkin-spiced cookies packed with chocolate chips! These are the perfect treat for greeting your kids after school with a big glass of milk.
- Budget-Friendly: You can have a healthy-ish treat with only three simple ingredients. And thankfully, the ingredients are super budget-friendly!
Easy 3-Ingredient Recipe
We love serving these pumpkin chocolate chip cookies when I need a quick dessert that doesn’t take all day to put together and is a crowd favorite. If you’re like me, you love to save time and still make something that tastes great. Try these other quick 3-ingredient sweets: easy 3-ingredient Peanut Butter Cookies and 3-ingredient Brownies.
Ingredients Needed
- Mix-ins: Use any chocolate chips—milk, semi-sweet, white, mini, or chopped bars. Try caramel or cinnamon chips. Substitute the chocolate chips for raisins, toasted nuts. Or you could add oats (½ cup instead of 1 cup) for a twist on this class cookie.
- Cake Mix: No spice mix? Use white, vanilla, or yellow + 2 tsp pumpkin pie spice.
How to Make 3-Ingredient Pumpkin Chocolate Chip Cookies
These 3-ingredient pumpkin chocolate chip cookies are the easiest fall treat you’ll make! They’re soft, chewy, and packed with sweet chocolate chips. Get your furry friends into the fall flavors with these homemade dog treats made with pumpkin!
- Prep: Preheat the oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper.
- Combine: Mix the pumpkin puree and the cake mix in a large bowl until fully combined. Then, stir in the chocolate chips. It’s that easy!
- Scoop: Use a medium cookie scoop to scoop the dough, about 2 ½ tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches between them.
- Bake & Enjoy! Bake for 13-15 minutes, until the edges of the cookies are set and begin to turn golden brown. Remove them from the oven and allow them to cool on the baking sheet for 5 minutes before you transfer them to a cooling rack.
Alyssa’s Pro Tips
- Lumpy Mix: Sift the cake mix before stirring with pumpkin to avoid lumps.
- Add an Egg: For lighter, less dense cookies, add one egg.
- Don’t Underbake: Cookies should have set, lightly browned edges. Test with a toothpick; if it’s clean, they’re ready.
- Cooling Matters: Let cookies cool on the baking sheet for 5 minutes to finish baking without overbaking.
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3 Ingredient Pumpkin Chocolate Chip Cookies
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (15.25-ounce) box spice cake mix
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Now, in a large bowl, let's keep it simple. Just mix the 1 (15-ounce) can pumpkin puree and 1 (15.25-ounce) box spice cake mix until they're fully combined. Then, stir in 1 cup milk chocolate chips. It's that easy!
- Use a medium cookie scoop to scoop the dough, about 2 ½ tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches between them.
- Bake for 13-15 minutes, until the edges of the cookies are set and begin to turn golden brown. Remove them from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling.
Notes
- Counter or Fridge: Store in an airtight container, single layer. Keeps 4 days at room temp or up to 8 days in the fridge. Cookies get sticky if stacked.
- Freeze: Cool completely, then freeze in layers with parchment between cookies. Thaw at room temperature or in the fridge. Keeps up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Perfect Pumpkin Desserts
I am all in for everything, pumpkin! My pumpkin chocolate chip bread is calling my name this time of year! The temperature drops, the colors of the season come out, and pumpkin spice is in everything! Here are some of my favorite pumpkin recipes for you to try!
Love this easy recipe, I doubled it because of the 12 per batch label and let me tell you, I’ve made 34 so far and only used half the batter so maybe see how far you get with a single recipe unless you
need a lot, but they’ll definitely get eaten regardless.
We love these! Especially perfect because they don’t contain eggs as our grandson has a severe egg allergy. Yum! ?
Are you nutrition facts for the entire batch?
Per cookie!
Yeeks
I made these exactly as directed and we thought they were awful… we threw them away.