Soft, moist and chewy Pumpkin Chocolate Chip Cookies are the perfect fall treat! All you need is a glass of milk or cup of tea!
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❤️ Why you’ll love this recipe
Only four ingredients and 15 minutes to Cookie Monster heaven! They are super simple to make and so sweet and delicious. What’s not to love?!!
🛒 Ingredients
For the ingredient measurements, please refer to the recipe card at the bottom of this post.
- spice cake mix – if you’re in a pinch, you could substitute with yellow or white cake mix. If so, I’d add a teaspoon of pumpkin pie mix.
- canned pumpkin puree – be sure to get pumpkin puree, not pumpkin pie mix.
- chocolate chips – dark or milk chocolate, use your favorite!
Only 4 Ingredients to make these soft and chewy Pumpkin Chocolate Chip Cookies!
⏲️ Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Add the cake mix, egg and pumpkin puree to a large bowl.
- Mix until smooth and stir in the chocolate chips.
- Drop by scoops onto a baking sheet sprayed with non-stick coating.
- Bake in preheated oven.
It takes longer to preheat the oven than it does to mix the dough – you gotta love that!
🙋🏼♀️ Recipe FAQ’s
No, make sure you purchase pumpkin puree. Pumpkin pie filling has lots of other spices and is runnier. Your cookies will not turn out!
They have a high moisture content that allows them not to dry out. Additionally mounding the cookies keeps them more dense and moist.
Yes, they will keep more fresh if you keep them in the refrigerator.
Often times referred to as solid packed pumpkin or pumpkin puree, you’ll find it in the baking aisle. Just be sure to check the label. It should read “100% pure pumpkin.” If you would like to make your own Pumpkin Puree, check out this website for step-by-step directions.
If you aren’t able to find canned pumpkin pureed butternut squash is a great substitute.
✔️ Tips
- You don’t have to use a mixer, these cookies mix easily by hand – this is a great recipe for the kids to help you.
- A small ice cream scoop portions the cookies. Uniform size will ensure they bake evenly.
- The dough will want to stick to the scoop. Keep a glass of water close by to dip the scoop in occasionally.
- Use a silicone baking sheet to keep the cookies from sticking.
- You can crowd the cookies on the baking sheet as they do not spread out, but puff up.
- Allow the cookies to sit on the cookie sheet for about five minutes before removing them. They will release more easily.
🥣 Variations
- Vegan Pumpkin Chocolate Chip Cookies can be easily made by omitting the egg and using a vegan spice cake mix.
- Add nuts for a crunchy bite – pecan, walnuts or macadamia nuts would be a great addition!
- I prefer the flavor of dark chocolate chips, but milk chocolate can be substituted as well!
🍽️ Storage
These cookies are super soft and chewy, I refrigerate them to keep them firm. They will last up to a week refrigerated.
They are also freeze great! Store in ziplock bags for up to three months in freezer.
When you make this please be sure to tag me on Instagram @bowl_me_over or #bowlmeover – I’d love to see your photos!
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
🍳 Recipe
Chewy Pumpkin Chocolate Chip Cookies
Equipment
Ingredients
- 15.25 oz. Spice Cake Mix
- 15 oz. canned pumpkin puree
- 2 eggs
- 9 oz. bag dark chocolate chips **
Instructions
- Preheat the oven to 350 degrees. *Spray your baking sheet with non-stick spray or use a silicone pad.
- Add the cake spice mix to a large bowl. Add the pumpkin puree and egg.
- Stir together until everything is combined. No need to use a mixer, just stir it together well until everything is combined.
- Add the chocolate chips and combine.
- Drop by spoonful onto a baking sheet.
- Bake in preheated oven for 10-12 minutes.
Video
Notes
- A small ice cream scoop portions the cookies. Uniform size ensures they bake evenly! The dough may stick to the scoop. Keep a glass of water close by to dip the scoop in occasionally, it will help the batter release.
- Use a silicone baking sheet to keep the cookies from sticking.
- You can crowd the cookies on the baking sheet as they do not spread out, but puff up.
- Allow the cookies to sit on the cookie sheet for about five minutes before removing them. They will release more easily.
Nutrition
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Don’t worry, we’ll never share your email.Originally published October 23, 2018, updated to improve instructions and photos.
