Pumpkin Chocolate Chip Cookies – Only 3 Ingredients!

5 from 5 votes
55 Comments

This post may contain affiliate links. See our disclosure policy.

With just three simple ingredients, Pumpkin Chocolate Chip Cookies are quick and easy to make. Fluffy, chocolatey and full of delicious (and healthy!) pumpkin.

Stack of three Pumpkin Chocolate Chip Cookies.

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 or our moist Pumpkin Chocolate Chip Bread or this sinfully rich and simple Chocolate Pumpkin Coffee Cake.

Chocolate chips, bowl of spice cake mix and a can of pumpkin to make Pumpkin Chocolate Chip Cookies.

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!
Fresh Pumpkin Chocolate Chip Cookies on a plate with a side of milk. Mini pumpkins and extra cookie decorate the table.

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 on a plate with a glass of milk and extra cookies on the side.

Pumpkin Chocolate Chip Cookies

5 from 5 votes
With just three simple ingredients, Pumpkin Chocolate Chip Cookies are quick and easy to make. Fluffy, chocolatey and full of delicious (and healthy!) pumpkin.
Prep Time 5 mins
Cook Time 9 mins
Total Time 14 mins
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients

Instructions

  • Preheat oven to 375 degrees. Mix together dry spice cake mix and pumpkin until completely blended.
    Bowl of cake mix and pumpkin mixed together to make Pumpkin Chocolate Chip Cookies. Wooden spoon on the side and mini pumpkins.
  • Fold in chocolate chips.
    Bowl of Pumpkin Chocolate Chip Cookie dough. Wooded spoon on the side.
  • Drop onto sprayed cookie sheet
    Cookie sheet with a cookie scoop and balls of Pumpkin Chocolate Chip Cookie dough.
  • Bake for 8-9 minutes
    Pumpkin Chocolate Chip Cookies cooling on a wire rack.

Video

Notes

*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 95 calories per cookie).  I prefer to make smaller cookies.  Using a small cookie scoop, or spoon, I get 3 dozen cookies from this recipe (approximately 60 calories per cookie)

Nutrition Information

Serving: 24cookiesCalories: 94kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 142mgPotassium: 73mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg

Did you try this recipe?

Share It on Instagram!

Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Share This With the World

PinYummly

About the author

Elise Donovan

More about Elise Donovan

Similar Recipes

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. 5 stars
    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!

  2. 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.

  3. 5 stars
    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!

    1. 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!

  4. Pretty easy recipe, although the amount of chocolate chips is wayyyy too much. Would recommend only half a bag.

  5. 5 stars
    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!

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

  7. 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!

  8. 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

  9. 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!

  10. 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

  11. 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!

    1. 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!

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

  13. 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!

  14. 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. 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.

  16. 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

  17. 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!!

  18. 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!!!

  19. 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.

  20. 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

  21. 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.