3-Ingredient Pumpkin Cookies are so easy to make & can be ready in less than 30 minutes. The perfect fall treat, great for Halloween & Thanksgiving too.
Are you ready for some pumpkin? It used to be that we didn’t really get into the pumpkin recipes until closer to Halloween & Thanksgiving. But now I see pumpkin recipes as early as back to school.
Honestly, baking with pumpkin has so many nutritional benefits, even when it is made into these 3-Ingredient Pumpkin Cookies that you really can’t go wrong. It’s no wonder everyone is crazy for all things pumpkin right now. It’s just so good.
Have you ever had pumpkin cookies before? I love the deep, rich spice that comes with baked pumpkin recipes & these cookies sure hit the spot. You can’t beat just how fast these are to make.
When we get into baking season I really love having fresh baked cookies at least once a week. With all my cookie recipes, I always gravitate to the ones that come from grandma’s old cookbook. Those are the ones that bring back all the nostalgia.
Pumpkin Lovers: Don’t miss our Pumpkin Dump Cake Recipe and Pumpkin Spice Cake too!
pumpkin cookies recipe
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I remember being very small & sitting at the table in my great-grandmother’s kitchen while she baked. Seemed she was always baking every time I was there. I’m not sure if it was because I was there or if she just always had some sort of event happening that required treats & I was just lucky enough to be a part of the prep.
But her kitchen always smelled like pumpkin treats. She was known for her pumpkin pie, but she loved making all sorts of things using canned pumpkin puree.
In fact, even though these super easy recipes using a minimal list of ingredients are really popular now, I think that the grandmothers & great-grandmothers out there started this awesome trend. I have so many of these quick & easy recipes that both my grandmothers tucked away in their old cookbooks.
Fortunately, I got my hands on those cookbooks & I can make those recipes that I remember growing up. That side of the family was all about finding ways to make life easy I am grateful for them doing so.
It certainly makes my life easier when they have figured out the kitchen shortcuts for me, doesn’t it? These super easy 3-ingredient cookies are a testament to that.
Who would have thought that you could make cookies without eggs or having to measure out flour or sugar? But you can & these cookies are proof of that.
Don’t miss our Pumpkin Bundt Cake with Cheesecake Swirl!
Here are some commonly asked questions
Can I make this recipe with another flavor of cake mix?
Yes- of course you can make this any flavor cake mix you like. I have found that using the spice cake mix gives you all the wonderful fall flavors that normally pair well with pumpkin such as cinnamon, nutmeg & ginger.
But I have made these using white, vanilla, or yellow cake mix as well. I have not tried it with chocolate as of yet.
What is the best way to store pumpkin cookies?
You want to keep these cookies soft. So the best way is to place them in an airtight container after they are done cooling & the chocolate chips are no longer soft. They should stay fresh for up to 3-4 days.
How many can this serve?
This recipe makes roughly 24 cookies. It really depends on how large your scoops are when you are making them. But you should be able to get a couple of dozen cookies out of this recipe.
pumpkin chocolate chip cookies
Can this recipe be doubled?
Absolutely. In fact, I often do this so I can keep some for our family when I am whipping up some for a potluck or other gathering where I know there won’t be any leftovers.
Every time I try to make these as a gift for friends, the family complains that I’m giving them all away. So I have just started making a double batch most of the time now.
What’s the difference between pumpkin puree & pumpkin pie filling?
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
HOW DO YOU MAKE easy pumpkin cookies?
- Preheat the oven to 350 degrees.
- Line a couple baking sheets with parchment paper & set aside.
- Combine pumpkin puree & cake mix in a large bowl & stir well to combine.
- Fold in chocolate chips.
- Scoop dough into tablespoon-sized rounds & place on prepared baking sheets 2-inches apart.
- Add a few more chocolate chips to the tops of the cookie rounds.
- Bake 13-15 minutes or until the edges are golden.
- Remove from the oven & allow to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container once cooled.
Can I use a gluten-free cake mix?
Yes, you absolutely can make these cookies with gluten-free cake mix! Isn’t that fantastic? You don’t have to give up these delicious cookies just because you need to eat gluten-free. YAY!
Are pumpkin chocolate chip cookies healthy?
Well, I’m not sure how healthy the cake mix is. However, when you consider that the pumpkin takes the place of the oil, butter & eggs that you might use in a cookie recipe -I would say these are far healthier than a traditional cookie.
Can these cookies be frosted?
Yes, if you would like to add frosting to this recipe, check out my recipe for cream cheese frosting here. It would certainly be delicious on these cookies.
I do also have a recipe here for maple frosting which is a fabulous flavor combo with pumpkin too.
best pumpkin cookie recipe
Ingredients for Pumpkin Cookies…
- pumpkin puree
- spice cake mix
- chocolate chips
Products I love when making pumpkin cookies with cake mix…
These 3-Ingredient Pumpkin Cookies are so EASY and delicious – and if you’re like me during the fall season, you probably already have many of these items on hand!
OR maybe you have never made cookies from cake mix before, & you might be a bit nervous – but you’re going to love the how easy this pumpkin cookie recipe is to make.
I have made a list below of the things I absolutely can’t live without when it comes to making this yummy treat.
- spice cake mix
- gluten-free spice cake mix
- pumpkin puree
- semi-sweet chocolate chips
- 3/4 sheet pans
- parchment paper
- mixing bowl
- spatulas
- measuring cups
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this Pumpkin Chocolate Chip Cookie recipe, you’re going to love these other quick & easy fall recipes too. Please click each link below to find the easy, printable recipe!
Cinnamon Roll Sugar Cookie Bars
No-Bake Pumpkin Cheesecake Bars
Chocolate Peanut Covered Caramel Apples
soft pumpkin cookies recipe
More Great Cookies You Don’t Want to Miss
Reese’s Potato Chip Cookie Bars
Chewy Ritz Cracker Oatmeal Cookies
Valentine Chocolate Chip Cookies
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3-Ingredient Pumpkin Cookies
Ingredients
- 1 can pumpkin puree 15 ounces
- 1 box spice cake mix
- 1-1/4 cup chocolate chips – divided
Instructions
- Preheat the oven to 350 degrees.
- Line a couple baking sheets with parchment paper & set aside.
- Combine pumpkin puree & cake mix in a large bowl & stir well to combine.
- Fold in 1 cup of the chocolate chips.
- Scoop dough into tablespoon-sized rounds & place on prepared baking sheets 2-inches apart.
- Add a few more chocolate chips with the remaining portion you haven’t used yet to the tops of the cookie rounds.
- Bake 13-15 minutes or until the edges are golden.
- Remove from the oven & allow to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container once cooled.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
