Pumpkin Chocolate Chip Cookies – Only 3 Ingredients!

5 from 5 votes
55 Comments

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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.

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, Pumpkin Chocolate Chip Bread, Pumpkin Mousse Cheesecake, Pumpkin Praline Cheesecake, 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

Video

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.

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

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Elise Donovan

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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!