Pumpkin Drop Cookies – Only 3 Ingredients!

*Recipe updated Sept 28, 2016

With only 3 ingredients, these Pumpkin Drop Cookies are quick and easy to make.  They are moist and full of delicious (and healthy!) pumpkin.  The semi-sweet chocolate chips complement the rich pumpkin flavor and texture perfectly.
Pumpkin Drop Cookies RecipeMy 12 year old daughter brought this recipe for pumpkin drop cookies home from a party the other day and insisted that we had to make them.  I was a little hesitant to try.  Only 3 ingredients…really?  They turned out delicious and I love that they are low-fat and packed with vitamins from the pumpkin!  Thank you MaKell for sharing this recipe with us!

Pumpkin Drop Cookies

These Pumpkin Drop Cookies taste just like the Pumpkin Chocolate Chip Cookies sold in grocery stores.  My family loves them!  This recipe is so easy, it takes less time to make them at home than running to the store.  They are also less expensive to make at home.  I can buy a package of 10 of these cookies for around $4.00, 40 cents a cookie.  I got the ingredients for these cookies for $4.68 – the cake mix for $1.00, the pumpkin for $1.69, and the chocolate chips for $1.99.  If you coupon, you can do better than that.  If I make large cookies, the cost is only 20 cents a cookie, if I make smaller cookies, 10 cents a cookie.*

 

Health Benefits of Pumpkin

There truly are great health benefits that come from eating pumpkin – and this Pumpkin Drop Cookie recipe does use 100% pumpkin.  Pumpkin can be used in a lot of different recipes.  My favorite pumpkin recipes are desserts, of course, but pumpkin is also very good in soups and casseroles.  A couple of my favorites are Dinner in a Pumpkin and Soup in a Pumpkin.  Pumpkin has a squash-like taste and texture, and adds a lot of flavor to recipes.  It’s worth giving it a try to get the boost of vitamins and antioxidants pumpkin provides.  Here are just a few of the health benefits of eating pumpkin:

  1.  Better Eyesight – One cup of cooked pumpkin contains more than 200% of the recommended daily intake of Vitamin A.  Vitamin A aids vision, especially vision in dim lighting.
  2. Weight Loss – One cup of cooked pumpkin has 3 grams of fiber and only 49 calories!  This makes you feel a little better when you eat that slice of pumpkin pie, right?  Fiber makes you feel fuller longer, so you eat less.
  3. Possible cancer and wrinkle prevention – Like carrots, sweet potatoes, and butternut squash, pumpkin is loaded with beta-carotene.  According to the National Cancer Institute, beta-carotene may play a role in cancer prevention.  Health Magazine also reported that the carotenoids in pumpkins can also help keep skin wrinkle-free.
  4. Energy – Pumpkin contains more potassium than bananas!  Potassium restores electrolyte balance after a workout and keeps muscles functioning at their best.

Pumpkin Drop Cookies

Yields 2 dozen large cookies, 4 dozen small cookies

5 minPrep Time

9 minCook Time

14 minTotal Time

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Ingredients

  • 1 box spice cake, unprepared
  • 1 can (15 oz.) pure 100% pumpkin
  • 1 bag (12 oz.) semi-sweet chocolate chips

Instructions

  • Preheat oven to 375 degrees
  • Mix together dry spice cake mix and pumpkin until completely blended.
  • Fold in chocolate chips.
  • Drop onto sprayed cookie sheet
  • Bake for 8-9 minutes
6.8
https://www.favfamilyrecipes.com/pumpkin-drop-cookies/

Tips for making Pumpkin Drop Cookies

When you mix the dough, you will notice it is not as thick as most cookie doughs.  Don’t worry, they will turn out great, but you will definitely want to use a cookie scoop or tablespoons to place the dough on the cookie sheet.

 

When baking these cookies, be sure they are cooked through.  Oven temps vary and if you pull them out too soon, the cookies can still be doughy in the middle…not good.  I like to wait until I can see they are just barely starting to show a little browning on top.

 

*A note about the yield of this recipe.  If you want large cookies, like the Pumpkin Chocolate Chip cookies sold in packages of 10 at the grocery store, this recipe will make about 2 dozen cookies (approximately 155 calories per cookie).  I prefer to make smaller cookies.  Using a small cookie scoop, or spoon, I get 4 dozen cookies from this recipe (approximately 77 calories per cookie).

Comments

  1. Rebecca Moore says:

    You can also make these as muffins! They’re delicious! (And the pumpkin goes well with other cake mixes too!) I think they’re even part of the Weight Watches recipes.

    • Sherry says:

      I made muffins like that but I added an egg so they wouldn’t be so dense. Works great!

  2. [email protected] Non Cook's Guide to Food says:

    I can see how you’d b hesitant but these look pretty tasty. I might just give this a whirl. I’ve been craving pumpkin.

    Erin – ekcantcook.blogspot.com

    • Cheryl says:

      I made these yesterday. I used 1/2 the batter for cookies and 1/2 for cupcakes. They were Yummy!

  3. Liann says:

    I got this recipe from a friend last year and promptly made them SEVERAL times. I love them and my kids do too. We’ve already made them once this Fall and I’m sure will make them at least a couple more times … You can’t go wrong.

  4. Emily says:

    Do you prepare the spice cake mix? Or just mix the powder & the pure?

    • Emily says:

      It is just the dry cake mix- unprepared.

  5. Ali says:

    Just made them, pretty darn good!! Thanks for putting the recipe online!

  6. Andrea says:

    Um Amazing! I just pointed my Mom to this website/recipe. I made a batch on Sunday and by Wednesday my husband and I and almost completely finished them off. He asked me why I hadn’t made more. 🙂 I’ll be adding this to my list of favorites too! Thanks so much for sharing!!!

  7. Christy says:

    These are so good, thank you!!

  8. Patricia says:

    I’ve made these as mini muffins w/o the choco chips: yellow cake mix/pumpkin, spice cake mix/pumpkin. They are soooo good the next few days. Quick grab-n-go breakfast or snack. Once I added a couple of packages of instant oatmeal (maple/brown sugar flavored). Gave it a little more texture and flavor. Now I will have to try w/ the chips! Woohoo!!

    • peggy says:

      How long do you bake the mini muffins,and at what temperature?

  9. Shannon says:

    In the oven now! Do they flatten out like regular chocolate chip cookies?

    • Erica says:

      No.. They stay puffy like in the picture

  10. Eleanor says:

    Just made these. How freakin easy was this!!! Have to stock up on the pumpkin before it is gone for the season!

  11. Kara says:

    My only regret is that I didn’t double the recipe the first time I made them!! They are awesome and SO SIMPLE! I’ll have to head back to the store to make some more

  12. Bobbie says:

    I did not care for these cookies. I think I expected something a little crispier. They were easy to make but not something I will make again.

  13. melinda says:

    can I add walnuts to recipe

    • Erica says:

      I don’t see why not. They are pretty soft cookies though and I don’t know how walnuts would taste in them.

      • Janina says:

        We always add chocolate chips, walnuts and craisins to ours and they taste amazing!!

  14. Lori says:

    I made these for Thanksgiving… They were a hit!!! I love how quick and easy they are to make with just 3 ingredients. I definitely plan to make them again… Maybe try a different cake mix.

  15. Stephanie says:

    These are REALLY good with white chocolate chips, too 🙂

  16. Rebecca says:

    Got this recipie for the muffins at a health fair two years ago. You can use either spice or devils food chocolate cake mix with the pumpkin puree and 2/3 cup water. Great as muffins or as a 15×10 sheet cake with powdered sugar instead of frosting. So easy, healthy, and the first muffin or dessert to run out. The chocolate is delish also!

  17. Julie says:

    I have made these twice and they are AMAZING! I can’t stop eating them! Seriously so delicious and easy to make. 🙂

    • Erica says:

      So happy that you liked them! Thank you for the nice comment!

  18. Jennifer O'Leary says:

    They are so easy to make! The texture is interesting.. soft and light, a mix between a cookie and a muffin. I used my scooper instead of a spoon and they came out good!

    • Echo says:

      So glad you liked this recipe! It is certainly a favorite of mine this time of year. Using a scooper is a fabulous idea and less messy. I have one from Pampered Chef that I’ve used for years. It works great for drop cookies. Thank you for visiting our site!

  19. debby dutcher says:

    I like raisins with pumpkin better than chocolate chips, can i switch without changing the cookies ending texture?

    • Erica says:

      You could probably just switch it out straight across and be totally fine! Let us know how it turns out!

  20. lynne jackson says:

    I made these today and love them. i did change it up a bit.
    chocolate cake mix instead of spice mix and i also added 1/4 cup sugar for more sweetness.
    turned out great and so fast. i use a scooper too
    yummmm
    thank you

    • Echo says:

      Thanks for the ideas! We love creative cooks!

  21. Swami says:

    These are terrific and so easy to make! I made these in the muffin style and I think they are wonderful and somehow I just dont feel as guilty knowing all that pumpkin is in there. >=) Thanks for sharing this great idea ladies!

    On a side note if I were to make the cookies i might dress them up with some cream cheese icing that would be great!

    • Erica says:

      Thank you! And great idea with the icing! YUM!

  22. Shay says:

    Very good!!! Are they supposed to be super soft?

    • Erica says:

      Yes, they are way soft and chewy!

  23. SAnn says:

    Does anyone know about how many cookies this makes? (Assuming a small/medium sized cookie.)

    • Echo says:

      One recipe makes approximately 2 dozen cookies. They are delicious! Thanks for asking!

  24. Jessica says:

    I calculated and in case anyone wants to know, this recipe yields about 2 dozen cookies at ~155 calories a piece.* That’s pretty darn good for how thick and hearty they are!

    *using Betty Crocker spice cake mix and Nestlé Toll House chocolate chips

  25. paula says:

    I had some cooked mashed pumpkin in the fridge and a yellow cake mix that had been in my cupboard for a while so I decided to try this recipe. this is how I tweaked this recipe. 1yellow cake mix, 1Tbl. Pumpkin pie spice, 1lb2oz mashed cook pumpkin (the recipe calls for 15oz but I didn’t want to put any back in fridge or throw it away so I just used it all), 6oz raisins was plenty and 1/4 cup skim milk as the dough seemed too dry for muffins. Preheat oven at 350. spray muffin tin. Fill 12 muffin tins to the top. Bake for about 20 mins or until toothpick comes out clean. TADA!! They turned out great!

    • paula says:

      206 calories per muffin.

  26. Nancy says:

    The bake time was way off on this recipe. 9 minutes the cookies were raw at 16 minutes they still were not cooked.

    • Erica says:

      Different altitudes can alter the baking time GREATLY. What altitude are you at?

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