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With just three simple ingredients, Pumpkin Chocolate Chip Cookies are quick and easy to make. Fluffy, chocolatey and full of delicious (and healthy!) pumpkin.
How Are These Pumpkin Chocolate Chip Cookies Only Three Ingredients?
Three ingredient cookies…too good to be true? That’s what I thought when my daughter brought home this recipe one day and insisted on making them immediately. But she was right, they were delicious! Besides that, they’re easy! They’re full of pumpkin spice flavors, fragrant ginger and cloves without having to measure out a bunch of spices. We make them often, especially when cookie cravings strike and we don’t have time for a longer recipe. Here’s all you need:
- Spice Cake Mix – this cake mix gives this recipe all the dry ingredients it needs and takes the place of having to measure cinnamon, brown sugar, salt, baking soda, pumpkin spice, cloves, allspice, ground nutmeg, etc.
- Pure pumpkin – you can use canned pumpkin, pumpkin pie filling or fresh pumpkin. No need for eggs, oil, vanilla extract or butter for this recipe!
- Chocolate chips – 12 ounces of chips is ideal for this recipe and balances out the pumpkin pie spice flavors perfectly
That’s it! The spice cake mix gives the cookies such a rich flavor and complements the dark chocolate. With the creamy texture of the pumpkin you’ll never even miss the oil or eggs. Try this fabulous pumpkin/chocolate combo in our Pumpkin Chocolate Chip Bundt Cake, Pumpkin Chocolate Chip Bread, Pumpkin Mousse Cheesecake, Pumpkin Praline Cheesecake, or this sinfully rich and simple Chocolate Pumpkin Coffee Cake.
Are These Pumpkin Chocolate Chip Cookies Healthy?
Because you’re omitting sugar, eggs, and oil, this is one easy cookie recipe you can feel pretty good about eating. Larger cookies (you can get about two dozen in this recipe) are approximately 95 calories a cookie! Smaller cookies, using a small cookie scoop or spoon are only about 60 calories each.
Plus, pumpkin is good for you! It’s chock full of vitamins and fiber. So you don’t have to feel guilty about enjoy a cookie or two…or three.
Tips For Making Drop Cookies
- Drop cookie dough is generally a bit thinner and stickier than other cookie dough. A cookie scoop or tablespoon works great to place the dough on prepared cookie sheets.
- Cover parchment paper on the baking sheet to keep the cookie dough balls from sticking.
- 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. A good rule of thumb is watch to see when they’re barely starting to show a little browning on top. That gives the cookies the perfect chewiness and cakey texture.
- Let the cookies cool on wire racks before serving.
- Store leftover cookies in an airtight container at room temperature for up to three days. These cookies can be frozen too!
Add-ins for Pumpkin Cookies
Three ingredient pumpkin cookies are so versatile, you can add all sorts of yummy ingredients to make different flavors. Instead of chocolate chips, try some of these ideas:
- Chopped pecans or walnuts
- Raisins
- Cranberries
- Dark chocolate chunks
- Dust powdered sugar on top
How To Make Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Video
Ingredients
- 1 box spice cake mix unprepared
- 1 (15 ounce can) 100% pure pumpkin
- 1 (12 ounce bag) 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
Notes
Nutrition Information
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This are so good. Sometimes I use only half the amount of chocolate chips and substitute cinnamon chips for the other half. These are so great when I’m craving autumn comfort food!
I love how easy and delicious these are! The perfect fall treat!!
These look so good and super easy to make!! I love pumpkin desserts.
Tried these baked for 15 minutes turned out so soft and yummy!
Can you freeze the dough balls before baking for future use. I am 1 person and recipe makes too many at a time for one.
We haven’t frozen them before but I don’t see why not! Most doughs freeze great! Hope this helps!
Just made first time last week and las5 night, unbelievably flavor and dense rich Cookie. I baked 8 Minutes
I also froze MOST last Night and the pumpkin prevent full hard freezing, their stull soft CD and chocolate is still very soft, I’ll use this as my number one cookie recipe
Thanks!
Hi Donna! Thanks so much for your comment and for sharing how you had success freezing these cookies! We haven’t frozen them before but it’s good to know they freeze well! Thanks for the 5-stars!
Pretty easy recipe, although the amount of chocolate chips is wayyyy too much. Would recommend only half a bag.
My dad who is a diabetic loves these cookies. They don’t kill his sugar and one after dinner is perfect. I have done both semi-sweet chocolate chips and milk chocolate chips. Both were delicious, my dad prefers the milk I prefer the semi. Depends on what’s in the pantry drawer! These are delicious, easy and my 12 year old who doesn’t seem to like anything he used to like, loves these in his lunches! They are a dense cookie, but ohh so good! Thanks!
Thank you so much for your comment 🙂 Definitely a WIN if a 12-year-old approves! 😀
The bake time was way off on this recipe. 9 minutes the cookies were raw at 16 minutes they still were not cooked.
Different altitudes can alter the baking time GREATLY. What altitude are you at?
This recipe sounds Amazing! Love the chocolate chips, but I was thinking about using raisins. What do think?
I think that would be delicious!
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!
206 calories per muffin.
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
Does anyone know about how many cookies this makes? (Assuming a small/medium sized cookie.)
One recipe makes approximately 2 dozen cookies. They are delicious! Thanks for asking!
Very good!!! Are they supposed to be super soft?
Yes, they are way soft and chewy!
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!
Thank you! And great idea with the icing! YUM!