These simple 3 ingredient pumpkin cookies with spice cake mix are soft, fluffy, and so easy to make in just one bowl! Love pumpkin cookies? You'll have to try these chewy pumpkin spice cookies too!
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I love making these pumpkin cookies during the fall, especially to share with my family at Thanksgiving. Everyone loves them because of their fluffy cake-like texture and pumpkin flavour, just like this pumpkin bars with cake mix and pumpkin muffins with cake mix!
Do you know what the best part of this recipe is? You only need three ingredients to make it! On Cup of Flour, my goal is to help you by making recipes approachable with basic ingredients accessible to everyone from any local grocery store, so all you need to make this recipe is some boxed cake mix, pumpkin puree, and chocolate chips!
If this sounds like something you can get on board with, you'll have to try this pumpkin cobbler with cake mix too!
If you're looking for more easy cake mix recipes for fall, then try these chocolate chip cookie bars with cake mix, carrot cake mix cookies, apple cobbler with cake mix, moist carrot cake with cake mix, chocolate crinkle cookies with cake mix, and peach cobbler with cake mix too!
Why you'll love this recipe
- Quick: These cookies come together quickly in one bowl in less than 30 minutes.
- Easy: This recipe doesn't get much easier when you only need 3 ingredients to make them!
- Perfect for fall: These soft chocolate chip pumpkin cookies are the perfect orange color for fall, full of pumpkin spice flavor that'll get you excited for Thanksgiving, and so soft that they melt in your mouth with every bite!
Recipe Ingredients
- Pumpkin Puree: To make these delicious fall spice cookies full of pumpkin flavor, give them a beautiful orange colour, and make them super moist, this cookie recipe uses pumpkin puree. Be careful not to mix this up with pumpkin pie filling - they're different!
- Boxed Spice Cake Mix: This recipe uses Betty Crocker's boxed spice cake mix because it gives the cookies that pumpkin spice flavor everyone loves during the fall once its combined with the pumpkin puree! If you can't find spice cake mix, use a yellow cake mix and add 2 teaspoons of pumpkin pie spice!
- Chocolate Chips: Pumpkin and chocolate are a delicious combo so in this recipe we add semi-sweet chocolate chips, but you can use chocolate chunks, milk chocolate, or whatever your favorite chocolate is!
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit, and prepare two cookie sheets with parchment paper.
- Make the cookies: Add the pumpkin puree and cake mix to a large bowl, mixing with a rubber spatula or large spoon until well combined and then fold in the chocolate chips.
- Bake the cookies: Using a cookie scoop, scoop 2 heaping tablespoons of cookie dough per cookie and place them 1 inch apart on the baking sheets. Press in a few more chocolate chips into the tops of each cookie if you like them extra chocolatey. Bake for 13-15 minutes or until a toothpick comes out clean.
Kitchen Equipment
- Can Opener: This is for opening the canned pumpkin puree.
- Bowl: To make the cookie dough batter.
- Rubber Spatula: This is used to mix the cookie batter.
- Baking Sheets: For baking the cookies.
- Cookie Scoop: This is used to scoop the cookies onto the baking sheet.
- Measuring Cups and Spoons: These are used to measure the ingredients.
Storing Cookies
Store the cookies in a cookie tin, bowl, or container without a lid. If stored with a secured lid or in airtight containers, they tend to get a bit sticky and wet. To avoid this, I store them tightly covered with tin foil or plastic wrap with a couple of holes poked into it from a toothpick. It gives the cookies some air circulation without drying them out and keeps them from getting sticky and wet.
Helpful Tips
- The texture is not what you'd expect. The texture of these cookies is quite different from a regular cookie texture. These are soft, fluffy, and have a very cake-like texture. They remind me of this pumpkin muffin with cake mix recipe, but in a cookie shape.
- Use a cookie scoop. I don't always use a cookie scoop for baking cookies, but with this recipe, I do because this cookie batter is super sticky and hard to shape with your hands, so a cookie scoop is incredibly helpful for this recipe.
- Keep them from getting sticky. Store these in a container wrapped in plastic wrap or tinfoil (not a secured lid) with a few holes poked into it to avoid the cookies getting wet and sticky.
- Don't overwork the batter. You don't need an electric hand mixer to make these cookies; a simple rubber spatula or spoon will do the trick, and you'll want to mix the batter just until it's incorporated to keep these cookies extra fluffy and soft.
- Add more chocolate chips. Before baking, top each cookie with a few extra chocolate chips to make them extra chocolaty and appealing.
Frequently Asked Questions
Yes, you can use yellow cake mix, and then just add 2 teaspoons of pumpkin pie spice. If you don't have pumpkin pie spice, you can make your own with this easy pumpkin pie spice recipe.
You don't have to, but this cookie dough batter is sticky and can be a bit difficult to shape the cookies with your hands!
These cookies get a bit wet and sticky if they're stored in an airtight container. Store them without a lid and instead with plastic wrap or tin foil with a few tiny holes poked into them. Don't worry; they won't dry out. This is exactly how I store these every time I make them.
Related Recipes
- Chewy Pumpkin Pie Spice Cookies
- Pumpkin Bars with Spice Cake Mix
- Pumpkin Muffins with Spice Cake Mix
- Pumpkin Pie Cobbler with Spice Cake Mix
- Carrot Cake with Spice Cake Mix
- Chewy Oatmeal Raisin Cookies
📖 Recipe
3 Ingredient Pumpkin Cookies with Spice Cake Mix
- Total Time: 20 minutes
- Yield: 15 cookies
- Diet: Vegetarian
Description
These 3 ingredient pumpkin cookies with spice cake mix are a tasty treat for fall and Thanksgiving!
Ingredients
- Pumpkin Puree: 14 oz can
- Boxed Spice Cake Mix: 1 box
- Semi-Sweet Chocolate Chips: 1 cup
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit, and prepare two cookie sheets with parchment paper.
- Make the cookies: Add the pumpkin puree and cake mix to a large bowl, mixing with a rubber spatula or large spoon until well combined and then fold in the chocolate chips.
- Bake the cookies: Using a cookie scoop, scoop 2 heaping tablespoons of cookie dough per cookie and place them 1 inch apart on the baking sheets. Press in a few more chocolate chips into the tops of each cookie if you like them extra chocolatey. Bake for 13-15 minutes or until a toothpick comes out clean.
Notes
These cookies don't have a typical cookie texture; they have more of a cakey texture!
This batter is sticky, but a cookie scoop will help shape the cookies and keep the batter from sticking to your hands!
Scroll up for FAQ's, storage information, and more helpful recipe tips.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: cookies, dessert
- Method: bake
- Cuisine: american
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