These four-ingredient pumpkin cake mix cookies combine spice cake mix with pumpkin, oil, and chocolate chips for the simplest pumpkin cookies ever! They’re soft and full of pumpkin and chocolate flavor.
I read something today that said that they could process that this year had actually happened. As I sit down to write yet another pumpkin recipe because it’s almost November, I feel that so much.
I have no idea where the year went. But I do know that these pumpkin cake mix cookies are the perfect way to bring in November and the upcoming Thanksgiving holiday!
This is actually the second pumpkin chocolate chip cookies I’ve shared but this one is totally different than the first.
These cookies start with a cake mix and only use four ingredients. They’re soft (but not gooey) and have just that perfect combination of pumpkin and gooey chocolate chips.
Why You’ll Love This Recipe
- Easy – not only do these cookies only take four ingredients, but you just mix the four ingredients together, toss them in the oven, and bake. They couldn’t be easier!
- Soft – similar to pumpkin cupcakes, these pumpkin cake mix cookies are soft and moist inside without being gooey.
- Good for a crowd – if you’re looking for a pumpkin cookie recipe that makes a lot of cookies, this is it! Scoop them out fairly small and you can get up to four dozen cookies with just one batch of batter!
Ingredients
Ingredient Notes
- Spice cake mix – if you can’t find spice cake mix, you can also use yellow cake mix but if you do, add 1 teaspoon of pumpkin pie spice to the mixture to get that good pumpkin flavor!
- Pumpkin – make sure to use pure pumpkin (also called pumpkin puree), not pumpkin pie filling. You want that for these pumpkin blondies but not these cookies!
- Mini chocolate chips – these are best with mini chocolate chips but if you don’t have any, you can also use regular chocolate chips as well, they just won’t have quite the same pockets of chocolate as you do with the mini ones.
How to Make Pumpkin Cake Mix Cookies
These cookies are so easy kids could make them on their own!
All it takes is 1, 2, 3.
First, preheat your oven to 350 degrees and line a baking sheet (or multiples!) with a piece of parchment paper.
Second, mix all four ingredients together in a stand mixer or with a hand mixer until they’re all combined together well. You don’t even need to fold in the chocolate chips later (like you normally would), just dump and mix!
Third, scoop the pumpkin cookie dough onto the parchment paper lined baking sheet using a medium cookie scoop (two tablespoon size). Keep them spread out about two inches to give them room to spread when they bake.
Fourth, bake. Bake at 350 degrees for 10 to 12 minutes or until the tops just begin to crack. They will be soft, like really soft. Don’t over bake.
Remove them from the oven and let them cool on the baking sheet for two minutes then carefully transfer to a wire cooling rack to cool completely.
While these are delicious warm, just be warned that if you try to pick up the cookies right out of the oven, they may fall apart because they’re so soft. They need to cool to let the cookies come together like they’re supposed to.
Once cooled, it’s time for the last step – eating the cookies! These are really yummy paired with some ice cream or a big glass of cold milk!
Expert Tips
Store the cookies in an airtight container for up to three days although they likely won’t last that long!
Start checking the cookies after they’ve been in the oven for nine minutes and take them out as soon as the tops start to slightly crack.
Recipe FAQs
Pumpkin puree, canned pumpkin, and pumpkin puree are all the same thing. Just make sure it is not pumpkin pie filling.
Place the pumpkin cookies in an airtight container in a single layer (do not stack). Keep in the container for up to three days then freeze or throw away.
More Easy Cookie Recipes
If you like these pumpkin cake mix cookies, you should try these other delicious cookie recipes!
- Mini sugar cookies – who knew that sugar cookies could be better just by turning them into sugar cookie bites?? They are!
- Cherry cheesecake cookies – the yummiest cookies that combine sugar cookies, cheesecake, and cherry pie all in one!
- Cream cheese cut out sugar cookies – the best cut out sugar cookie recipe, great for making and decorating for the holidays!
- Andes Mint cookies – these delicious cookies with an Andes Mint inside only use four ingredients and are super easy to make!
- Rolo chocolate chip cookies – a simple chocolate chip cookie is even better when it’s stuffed with a Rolo candy!
Pumpkin Cake Mix Cookies
Ingredients
- 1 box spice cake mix
- 15 oz can pure pumpkin
- 1/2 cup vegetable oil
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Combine cake mix, pumpkin, vegetable oil, and chocolate chips with either a stand mixer or a a hand mixer in a large bowl.1 box spice cake mix, 15 oz can pure pumpkin, 1/2 cup vegetable oil, 3/4 cup mini chocolate chips
- Scoop the pumpkin cookie dough onto the parchment paper lined baking sheet using a medium cookie scoop (2 TBS scoop) about two inches apart.
- Bake at 350 degrees for 10 to 12 minutes or until the tops just begin to crack.
- Remove them from the oven and let them cool on the baking sheet for two minutes then carefully transfer to a wire cooling rack to cool completely.
- Enjoy after completely cooled!
Tips & Notes:
Ingredient Notes
- Spice cake mix – if you can’t find spice cake mix, you can also use yellow cake mix but if you do, add 1 teaspoon of pumpkin pie spice to the mixture to get that good pumpkin flavor!
- Pumpkin – make sure to use pure pumpkin (also called pumpkin puree), not pumpkin pie filling. You want that for these pumpkin blondies but not these cookies!
- Mini chocolate chips – these are best with mini chocolate chips but if you don’t have any, you can also use regular chocolate chips as well, they just won’t have quite the same pockets of chocolate as you do with the mini ones.
Leave a Comment