3 Ingredient Pumpkin Chocolate Chip Cookies
Why complicate cookies when 3 ingredients will do the trick? These little guys are soft, sweet, pumpkin-spiced, and perfect for fall!
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: 264kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 293mg | Potassium: 147mg | Fiber: 1g | Sugar: 29g | Vitamin A: 48IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 2mg
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