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3-Ingredient Pumpkin Chocolate Chip Cookies Recipe

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4 from 6 reviews

These 3-Ingredient Pumpkin Chocolate Chip Cookies are a quick and easy treat combining the warm spices of cake mix with moist pumpkin puree and sweet chocolate chips. Perfect for fall baking, these cookies require minimal ingredients and effort while delivering soft, flavorful bites with subtle autumn notes.

Ingredients

Dry Ingredients

  • 1 box (about 15.25 oz) spice cake mix (or other flavor cake mix)

Wet Ingredients

  • 15 oz canned pumpkin puree (not pumpkin pie filling)

Add-ins

  • 12 oz miniature chocolate chips (or regular semi-sweet chocolate chips)

Instructions

  1. Prepare to bake: Preheat your oven to 350° F (175° C) and line baking sheets with parchment paper to ensure cookies bake evenly and do not stick.
  2. Add cake mix: Sift the spice cake mix into a large mixing bowl to aerate and remove any lumps.
  3. Mix in pumpkin puree: Pour the entire 15 oz can of pumpkin puree into the bowl with the cake mix. Stir thoroughly with a spatula until the mixture is fully moistened and no dry flour pockets remain, forming a thick dough.
  4. Stir in mini chips: Reserve a few tablespoons of the miniature chocolate chips for topping. Add the rest of the chips into the dough and fold them in evenly to distribute the chocolate throughout the cookies.
  5. Make cookie dough balls: Use a medium-sized cookie scoop or spoon to portion out dough balls onto the prepared baking sheets, spacing them evenly to allow spreading.
  6. Finish the cookie dough balls: Press some of the reserved chocolate chips on top of each cookie ball for an attractive finish. Then slightly moisten your fingers and smooth the tops and sides of the cookie dough for a neat look (optional step).
  7. Bake: Place the baking sheets in the preheated oven and bake the cookies for 15-17 minutes. They should puff up, lose any raw shine in the centers, and when gently pressed, offer a slight soft resistance indicating doneness.
  8. Cool: Remove cookies from oven and transfer to wire racks to cool completely before serving. This prevents breaking and helps them set.
  9. Storage: Store cooled cookies at room temperature in an airtight container for 3-4 days or refrigerate for up to a week. To freeze, wrap stacks separated by parchment paper and keep for up to 3 months. Thaw in the refrigerator before serving at room temperature.

Notes

  • You can use any flavor of cake mix but spice or pumpkin-flavored blends work best to complement the pumpkin puree.
  • Do not use pumpkin pie filling as it contains added sugars and spices that can alter texture and sweetness.
  • The cookies are soft and moist, best enjoyed within a few days, but freezing extends shelf life.
  • Smoothing the cookie dough tops before baking is optional but improves presentation.
  • If you prefer larger or smaller cookies, adjust the baking time accordingly, monitoring for doneness.

Find it online: https://simpleplatter.com/3-ingredient-pumpkin-chocolate-chip-cookies-recipe/