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Cookies on white platter.
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Pumpkin Spice Chocolate Chip Cookies

Cakey Pumpkin Cookies - An easy cakebox cookie recipe full of fall spices. Wtih a cake-like texture these moist cookies are tender and delicious!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 46 cookies
Calories 75kcal
Author Deb Clark

Equipment

  • sheet pan
  • silicone baking mat
  • cookie scoop

Ingredients

  • 15.25 oz. box of Spice Cake Mix
  • 15 oz. canned pumpkin purée
  • 2 eggs
  • 9 oz. bag dark chocolate chips **

Instructions

  • Preheat the oven to 350 degrees. *Spray your baking sheet with non-stick spray, use parchment paper or 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. 
  • Cool the chewy pumpkin cookies on a wire rack to room temperature. Store refrigerated in an airtight container.

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

Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 87mg | Sugar: 6g | Vitamin A: 1445IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 0.7mg