3-Ingredient Pumpkin Cookies
These 3-ingredient pumpkin cookies are soft, moist, and full of warm spice.
You only need a box of spice cake mix, a can of pumpkin puree, and a handful of chocolate chips to pull off a batch that tastes like you spent way more time.
Why These Pumpkin Cookies Work
The texture is almost like a muffin top, tender and light with a delicate crumb. Pumpkin keeps them incredibly moist without any eggs or oil, so they stay soft for days.
The cake mix does all the heavy lifting on spice and sweetness, no measuring required. It is the kind of recipe I keep in my back pocket when I want a homemade dessert but can not face a sink full of dishes.
Ingredients
- 1 box (15.25 oz) spice cake mix: any brand works, just make sure it is spice cake and not plain yellow.
- 1 (15 oz) can pumpkin puree: not pumpkin pie filling, which is sweetened and spiced differently.
- 1 cup semi-sweet chocolate chips: swap for dark, milk, or even white chocolate.
Variations / Substitutions
- Swap the cake mix: if you only have yellow cake mix, stir in 2 teaspoons pumpkin pie spice to get that warm fall flavor.
- Change the chips: try butterscotch chips, chopped pecans, or dried cranberries.
- Dairy-free: most boxed cake mixes are dairy-free, but always double-check the label.
Soft and Chewy Maple Oatmeal Cookies are next on our list if these cookies are your kind of dessert.
How to Make 3-Ingredient Pumpkin Cookies
Step 1: Mix the Dough
Heat your oven to 350°F (175°C). In a large bowl, stir together the 1 box spice cake mix and the 15-ounce can of pumpkin puree until no dry streaks remain, about 1 minute. The dough will be thick and uniform. Fold in the 1 cup chocolate chips.
Step 2: Scoop and Bake the Cookies
Line a couple of baking sheets with parchment. Drop rounded tablespoonfuls of the dough onto the sheets, leaving about 2 inches between them. Bake for 10 to 12 minutes, until the tops look dry and the edges are just set. The cookies will still feel very soft in the center, that is how they stay moist later.
Step 3: Cool and Serve
Leave the cookies on the baking sheet for 5 minutes so they firm up a little, then transfer them to a wire rack. Serve them warm while the chocolate is still melty. That is when these are at their absolute best.
Tips for the Best Pumpkin Cookies
- Rest the dough: letting it sit for 5 minutes before scooping makes it less sticky and easier to handle.
- Use a cookie scoop: it keeps the cookies uniform so they all bake at the same rate, no burnt edges or raw centers.
- Bake a minute longer for chewier edges: if you prefer a more golden rim, let them go the full 12 minutes.
- Add a little salt: a tiny pinch of flaky salt right after baking gives a sweet-salty contrast that wakes up the chocolate.
Bake times by cookie size:
| Cookie Size | Bake Time |
|---|---|
| Rounded tablespoon | 10-12 mins |
| Heaping tablespoon | 12-14 mins |
Storing Leftover Cookies
- Store: keep the cookies in an airtight container at room temperature for up to 5 days. They will stay soft the whole time.
- Reheating: a quick 10-second zap in the microwave brings that melty chocolate right back.
- Freeze: freeze baked cookies in a single layer, then transfer to a freezer bag. They keep well for up to 2 months.
Frequently Asked Questions
Do I need to add eggs or oil?
No. The pumpkin puree does the job of binding everything together and keeping the cookies moist, so no extra fat or eggs are needed.
My dough is really sticky, what should I do?
Pop the bowl in the fridge for 10 to 15 minutes. The dough will firm up and become much easier to scoop.
Can I make these gluten-free?
Yes. Use a gluten-free spice cake mix and check that your chocolate chips are certified gluten-free. The method stays the same.
What if I don’t have chocolate chips?
You can leave them out entirely and the cookies will still be delicious. Chopped walnuts, dried cranberries, or white chocolate chips all make great swaps.
3-Ingredient Pumpkin Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Stir together cake mix and pumpkin puree in a large bowl until smooth, about 1 minute. Fold in chocolate chips.
- Drop rounded tablespoonfuls of dough onto parchment-lined baking sheets, spaced 2 inches apart. Bake 10 to 12 minutes, until edges are set and tops look dry.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm for the best melty chocolate.
Notes
