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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!

Side shot of a stack of 3 ingredient pumpkin chocolate chip cookies.

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

Overhead shot of labeled ingredients.
  • 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! Very similar to my 2 ingredient pumpkin cake! Get your furry friends into the fall flavors with these homemade dog treats made with pumpkin!

  1. Prep: Preheat the oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper.
  2. 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!
  3. 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.
  4. 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.
Overhead shot of pumpkin puree with spiced cake mix in a glass bowl.
Overhead shot of pumpkin puree mixed in with the spiced cake mix.
Overhead shot of chocolate chips mixed in to the puree and spiced cake mixture.
Overhead shot of scooped pumpkin chocolate chip cookie dough balls on a baking sheet.

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.
Overhead shot of pumpkin chocolate chip cookies on a cooling rack.

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3 Ingredient Pumpkin Chocolate Chip Cookies

4.29 from 7 votes
By: Alyssa Rivers
Why complicate cookies when 3 ingredients will do the trick? These little guys are soft, sweet, pumpkin-spiced, and perfect for fall!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 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

Calories: 264kcalCarbohydrates: 42gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 2mgSodium: 293mgPotassium: 147mgFiber: 1gSugar: 29gVitamin A: 48IUVitamin C: 0.2mgCalcium: 58mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Close up shot of someone holding a pumpkin chocolate chip cookie with a bite taken out of it.

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!

 

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

Read More About Me

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4.29 from 7 votes

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Recipe Rating




28 Comments

  1. 5 stars
    This recipe is amazing! I am so glad you have been doing well! I haven’t seen you since good Old GHS! Merry Christmas to you and your family!

    Reply

  2. 5 stars
    These are sooooo good. Taste like they’d come from Crumbl Cookie!!! I didn’t care for them at first when they first came out of the oven but as they cool off they get better and better!!

    Reply

  3. 5 stars
    Hi,
    My family and I have enjoyed many of the recipes from your website. Could you tell me how many ounces are in the cake mix that you use for these cookies? I noticed in the picture on this recipe, it shows a 16.5 oz mix. When looking at the cake mixes in the store, I noticed that the ounces varied between different brands of cake mixes.
    Thank you. Christine Jones

    Reply

  5. 5 stars
    You’ve outdone yourself this time.
    This is probably the best and most concise step by step guide I’ve ever seen on how to build a successful blog.

    Reply

  9. Do you mix the cake mix according to the box and then add the pumpkin? Or do you ONLY add the cake mix and the pumpkin together?

    Reply

  11. Just an idea….add in some raisins or craisins in place of the chocolate chips! That’s what I do @ my house & everyone LOVES them!

    Reply

  15. Love this recipe. I’ve been doing it for years! Why didn’t you list chocolate chips as the third ingredient in the three ingredient cookies? They aren’t mentioned in the directions, either.

    Reply