3 Ingredient Pumpkin Cookies with Chocolate Chips

Easy 3 ingredient pumpkin cookies

The smell of cinnamon and nutmeg hitting the air is the best part of autumn. These treats have a soft, golden exterior and a center that feels like a little piece of cake.

You'll get a rich, seasonal flavor without spending an hour measuring out powders. This 3 ingredient pumpkin cookies recipe is for those days when you want something cozy but don't have the energy for a full baking project.

Expect a cookie that's more pillowy than crunchy. It's a simple, comforting bake that feels like a warm hug on a rainy afternoon.

Why the Texture Works

• Cake Mix: This does the heavy lifting by providing the flour, sugar, and leavening in one go.
• Pumpkin Puree: It replaces the need for eggs and butter, acting as both the binder and the moisture source.

What You'll Need

Ingredient Deep Dive

Ingredients & Substitutes

• 432 g spice cake mix Why this? Provides all the necessary spices and lift.
• 425 g pumpkin puree Why this? Keeps the crumb moist and tender.
• 170 g semi-sweet chocolate chips Why this? Adds a rich, melted contrast to the spice.

Tools for the Job

You only need a few things for this. Use a large mixing bowl and a sturdy spatula. A cookie scoop helps with sizing, but a tablespoon works just as well. Make sure you have parchment paper, as these can stick to bare pans.

From Prep to Plate

How do I prepare for baking?

Set your oven to 350°F (180°C). Use parchment paper or a silicone mat to coat your baking tray. Because these 3 ingredient pumpkin cookies with cake mix are so simple, prep is quick, but the liner is essential.

How do I mix the dough?

In a large bowl, combine 432 g spice cake mix and 425 g pumpkin puree. Stir the batter with a spatula until it is completely smooth and no dry streaks remain. Carefully fold in 170 g semi-sweet chocolate chips until they are evenly spread.

How do I bake them to perfection?

Using a cookie scoop, place rounded portions of dough (about 1/3 cup, roughly 85 g, each) onto the prepared tray. Slightly flatten each mound into a disk using your palm or the back of a spoon.

Bake for 10 to 12 minutes until the sides are firm and a tester pulled from the middle is clear.

How should I cool the cookies?

Let the cookies rest on the hot pan for 5 to 10 minutes. This allows them to firm up so they stay intact. Move them over to a cooling rack to finish cooling.

When It Does Not Turn Out

If the dough feels too wet, your pumpkin puree might have had extra water. Just stir in a tablespoon or two of extra cake mix until it's scoopable. If they feel too cakey, try flattening them more before they go in the oven.

Fixing Sticky Dough

When the batter clings to everything, it's usually a moisture issue with the puree.

Avoiding Cakey Centers

If they feel more like muffins than cookies, they likely needed a minute more in the heat.

Keeping It Fresh

Keep these in a sealed container at room temperature for up to 3 days. I recommend using parchment paper to separate the layers and prevent them from squashing.

They also freeze beautifully. Flash-freeze on a tray for one hour, then transfer them to a freezer-friendly bag; they'll stay fresh for 3 months. To enjoy, thaw at room temperature or microwave for 10 seconds for that fresh-baked feel.

Easy Swaps and Add-Ins

For a different vibe, swap the chocolate chips for chopped pecans and a drizzle of maple syrup. If you're looking for 3 ingredient pumpkin cookies healthy style, try using an oat-based cake mix or substituting the chips for dried cranberries.

If you're in a real baking mood and want something more traditional, my classic pumpkin pie is a great way to use up the rest of that pumpkin puree.

Presentation Tips

Less is more here. A sprinkle of powdered sugar gives them a professional, cafe-style look. I recommend serving them warm with a chilled glass of milk. To make the orange color really stand out, arrange them on a dark-colored platter for a striking contrast.