This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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 for Pumpkin Cookies
Stock up on cake mix, pumpkin puree, and chocolate chips so you can whip up these cookies all season long! The exact measurements are in the recipe card below.
- Pumpkin Puree: Adds moisture and delicious pumpkin flavor to these cookies.
- Spice Cake Mix: This gives the cookies a wonderful cake-like texture and an incredible pumpkin spice flavor.
- Chocolate Chips: Provides the perfect contrast to the sweet pumpkin and spiced cake.
How to Make 3-Ingredient Pumpkin Chocolate Chip Cookies
- Preheat the oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper.
- 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!
- 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 to cool on the baking sheet for 5 minutes before you transfer them to a cooling rack.
Pumpkin Chocolate Chip Cookie Tips and Variations
This 3 ingredient pumpkin cookie recipe is simple yet so versatile. You can change up the chips and cake you use to make it all your own. Get creative and get baking! Here are some ideas to get you started!
- Mix-ins: You can use any kind of chocolate chip in this recipe. I prefer milk chocolate, but semi-sweet, white chocolate, mini chocolate chips, or even chopped-up chocolate bars would be delicious! 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: If you can’t find spice cake mix, you can use white, vanilla, or yellow cake mix instead. Be sure to also add two teaspoons of pumpkin pie spice to add the traditional pumpkin spice flavor!
- Lumpy Cake Mix: To avoid lumps, sift the cake mix before stirring it together with the pumpkin.
- Add an Egg: For a less dense cookie, add an egg to help the dough rise and have a lighter texture.
- Don’t underbake! These cookies will turn out gummy if you underbake them. Make sure the edges are set and starting to brown before removing them from the oven. You can make sure they are done by testing the center of one with a toothpick. If it comes out clean, the cookies are ready to come out of the oven!
- Don’t skip cooling on the baking sheet: As the cookies cool on the baking sheet, they continue to bake! As the baking sheet cools off, the residual heat it has helps the cookies finish baking without over-baking them. Give them the full 5 minutes before you transfer them to the cooling rack to finish cooling.
Storing Leftover Pumpkin Chocolate Chip Cookies
If you’re lucky enough to have any leftover pumpkin cookies, here is the best way to store them so they stay fresh and at their peak!
- Counter Top or Fridge: Store in an airtight container in a single layer for up to 4 days at room temperature, or up to 8 days refrigerated. Avoid stacking them or leaning them on each other. These cookies get sticky after being stored and will stick to each other and break apart if they are touching. You may store them only loosely covered to minimize the stickiness, but this will lead the cookies to dry out if kept this way for more than a day.
- Freeze: To freeze these pumpkin cookies, cool them completely before laying them in a single layer, or multiple layers separated by sheets of parchment paper in an airtight container or ziplock bag. Make sure to cover the tops and bottoms of them with parchment as well, or they will stick to the bag or container as they thaw. To thaw, let the cookies sit at room temperature for a couple of hours or overnight in an airtight container in the refrigerator. They will keep in the freezer for up to 3 months.
More Perfect Pumpkin Desserts
I am all in on everything, pumpkin! There is just something special about 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!
Pin this now to find it later
Pin It
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.