Pumpkin Chocolate Chip Cookies With Spice Cake Mix – 3 Ingredients Recipe
Pumpkin Chocolate Cookies With Spice Cake Mix
When I want a warm fall dessert without spending an entire afternoon measuring flour, sugars, leaveners, and a dozen different spices, this is the shortcut recipe I rely on.
These pumpkin chocolate chip cookies with spice cake mix need just three pantry ingredients: a standard box of spice cake mix, 100% pure canned pumpkin purée, and semi-sweet chocolate chips. There is no butter to soften, no eggs to crack, and no electric mixer required.
Quick Answer: How to Make 3-Ingredient Pumpkin Spice Cookies
To make pumpkin chocolate chip cookies with spice cake mix, stir one 15.25-ounce box of dry spice cake mix directly with one 15-ounce can of 100% pure pumpkin purée (do not add box ingredients like oil or eggs). Fold in 1 cup of semi-sweet chocolate chips, scoop onto a parchment-lined baking sheet, and bake at 350°F (175°C) for 15–18 minutes until set around the edges. The result is an ultra-soft, cake-like pumpkin cookie.
FreshFitChef Creator Note
I’m not a professional chef. I’m a home cook and the creator of FreshFitChef, and I like recipes that are realistic for busy kitchens. The dough for these cookies will be very thick and sticky—that is completely normal because pumpkin purée replaces the traditional butter and egg emulsion. To get nicely shaped cookies, use a cookie scoop and lightly flatten the tops with damp fingertips before baking!
Why You’ll Love These Cake-Mix Pumpkin Cookies
- Only 3 Main Ingredients: Spice cake mix, pure pumpkin, and chocolate chips.
- Zero Butter or Eggs: Naturally dairy-fat free in the base dough.
- Soft & Fluffy Cake-Like Crumb: A tender hybrid between a muffin top and a cookie.
- Effortless 35-Minute Timeline: Perfect for Halloween parties, Thanksgiving dessert tables, and autumn bake sales.
Ingredients for Pumpkin Chocolate Chip Cookies
The 3 Essential Ingredients
- 1 box (15.25 oz) spice cake mix: (Do not prepare per box directions).
- 1 can (15 oz) 100% pure pumpkin purée: (Not pumpkin pie mix!).
- 1 cup semi-sweet chocolate chips: Plus 2 tbsp extra for pressing on top.
Optional Flavor Boosts
- ½ tsp pumpkin pie spice: For an extra-strong holiday aroma.
- 1 tsp pure vanilla extract: Adds warm bakery depth.
- ½ cup chopped pecans or walnuts: Adds a nutty crunch.
- Pinch of flaky sea salt: To sprinkle over warm cookies.
Crucial Distinction: Pumpkin Purée vs. Pumpkin Pie Mix
Always buy cans labeled 100% Pure Pumpkin. Do not use Pumpkin Pie Mix (or filling), which contains added sugars, water, and syrups that will make your cookie dough excessively wet and runny.
How I Make Pumpkin Chocolate Chip Cookies (Step-by-Step)
1. Preheat the Oven & Prep Baking Sheets
Preheat your oven to 350°F (175°C). Line two large rimmed baking sheets with parchment paper or silicone baking mats.
2. Combine Cake Mix and Pumpkin
Empty the dry spice cake mix into a large mixing bowl. Add the entire 15-ounce can of 100% pure pumpkin purée. Stir with a rubber spatula or wooden spoon until no dry flour pockets remain. (The dough will be thick and sticky).
3. Fold in the Chocolate Chips
Add 1 cup of semi-sweet chocolate chips (and optional pumpkin pie spice or vanilla). Gently fold until the chocolate is evenly distributed throughout the dough.
4. Scoop and Shape
Use a medium cookie scoop (about 1½ tablespoons) to drop mounds of dough onto the prepared sheets, leaving 2 inches between cookies. Since these cake-mix cookies do not spread much on their own, lightly flatten the tops with damp fingertips and press a few extra chocolate chips on top for a bakery finish.
5. Bake at 350°F
Bake on the center oven rack for 15–18 minutes. Start checking around 15 minutes. The cookies are done when the edges look set and the tops are no longer wet or shiny. They will remain soft to the touch.
6. Cool and Set
Let the cookies rest on the hot baking sheet for 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely before storing.
Chef’s Rules for Perfect Pumpkin Cake Cookies
- Do Not Overbake: These cookies are meant to be pillowy and cake-like. Leaving them in the oven too long will dry out the pumpkin crumb.
- Damp Fingers are Key: The dough is naturally sticky. Dipping your fingers in a little water allows you to smooth and shape the tops without any mess.
- Cool Completely Before Storing: Because pumpkin retains substantial moisture, storing warm cookies will cause condensation inside the container, making them soggy.
Explore More FreshFitChef Fall Baking Favorites:
Looking for more cozy, spiced treats and high-protein baked goods? Try these reader favorites:
Frequently Asked Questions
Can I use yellow cake mix instead of spice cake mix?
Yes! If using a standard 15.25 oz yellow cake mix, simply stir in 1½ teaspoons of pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp ginger + ¼ tsp nutmeg) to replicate the rich spice blend of the original.
Why did my pumpkin cookies not spread in the oven?
Because there is no butter to melt, cake-mix pumpkin cookies hold their scooped shape during baking. That is why we recommend lightly flattening the tops before placing them in the oven.
How long do these cookies stay fresh?
Store cooled cookies in an airtight container at room temperature with parchment paper between layers for up to 3 to 4 days, or refrigerate for up to a week. You can also freeze baked cookies for up to 3 months.
Pumpkin Chocolate Chip Cookies With Spice Cake Mix
Recipe by M. Inzamam Abbasi | FreshFitChef
Soft, warmly spiced pumpkin cookies made with spice cake mix, pumpkin purée, and chocolate chips. Just 3 main ingredients and ready in under 40 minutes!
Ingredients
Core 3 Ingredients:
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz) 100% pure pumpkin purée
- 1 cup semi-sweet chocolate chips (plus 2 tbsp for topping)
Optional Additions:
- ½ teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ½ cup chopped toasted pecans or walnuts
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Mix Dough: In a large bowl, combine the dry spice cake mix and the entire 15 oz can of pumpkin purée using a spatula until no dry mix remains.
- Fold Chocolate: Fold in 1 cup of chocolate chips (and optional pumpkin pie spice or vanilla).
- Portion: Drop 1½-tablespoon mounds of dough 2 inches apart on the baking sheets. Flatten tops slightly with damp fingertips and press extra chocolate chips on top.
- Bake: Bake at 350°F for 15–18 minutes until the edges are set and tops are no longer wet.
- Cool: Rest on the sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. Enjoy!
Nutrition & Storage Notes
Storage: Store cooled cookies in an airtight container for 3–4 days at room temperature or freeze in layers with parchment paper for up to 3 months.
Estimated Macros (per cookie, based on 24 yield): Approx. 110–130 kcal | 1.5g Protein | 3.5g Fat | 22g Carbs | 1g Fiber. Values vary based on the specific cake mix and chocolate chip brand used.
