Easy 3 Ingredient Pumpkin Cookies + Chocolate Chips

As the temperature cools off and leaves start to turn this time of the year, Trader Joe’s unveils its enchanting lineup of pumpkin-flavored delights, setting the stage for my beloved autumn pastime: baking.

In our home, baking with my granddaughters is a treasured tradition that warmly fills our hearts and cookie jars. After all, visiting grandma’s is synonymous with anticipating sweet treats.

Among the many recipes we’ve explored, one stands out as the ultimate autumn crowd-pleaser: three-ingredient pumpkin cookies. 

These delightful morsels reign supreme in our kitchen, particularly during fall.

What adds to their charm is the simplicity of preparation. From the joyful mixing of ingredients to the satisfying first bite, you’ll have a batch of these heavenly cookies ready to enjoy in under an hour.

Join us as we share the delightful journey of making and savoring these elementary three-ingredient pumpkin cookies that have become a staple at every gathering we attend during the fall season.

Easiest Pumpkin Cookie Recipe

I sometimes can’t help but feel like I’m taking a shortcut when I prepare this recipe; it’s incredibly delicious, quick, and so easy. 

 Your friends and family will undoubtedly love these treats and might even believe you put in tremendous effort to make them. But let’s keep our secret: we won’t divulge just how effortless it is to whip up these extraordinary cookies. 

The cake mix plays a key role in granting the cookies a wonderfully soft, cake-like texture bound to satisfy everyone’s taste buds. Adding the pumpkin and egg provides the perfect moisture balance, and let’s not forget that everything tastes better with the delightful touch of chocolate and nuts. 

I adore using this simple recipe when pressed for time, but still want to serve a dessert that everyone will love. It encapsulates all the autumn flavors and offers a simplicity you’ll truly appreciate. 

I highly suggest you always have a few boxes of cake mix and canned pumpkin puree in the pantry.

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What You Need to Make These Pumpkin Cake Mix Cookies

Equipment

• Cookie sheet
• Parchment paper
• Large mixing bowl
• Hand mixer or stand mixer
• Wire rack for cooling
• Measuring cup
• Air-tight container
• Medium cookie scoop

3 Simple Ingredients for Easy Pumpkin Cookies

• Box of spice cake mix (if you can’t find a spice cake mix, you can use a yellow cake mix or a white cake mix and add 1-2 generous teaspoons of pumpkin pie spice.)
• One egg
• One can of pumpkin puree  ( or 14 oz. of homemade pumpkin puree). DO NOT USE PUMPKIN PIE FILLING.

Directions to Make 3 Ingredient Pumpkin Cookies

• Preheat your oven to 350 degrees.
• Line your cookie sheet with parchment paper. 
• Pour your cake mix into the large bowl.
• Add the can of pumpkin puree.
• Add one egg.
• Mix all ingredients until well incorporated.
• If you choose to use add-ons like chocolate chips, now is the time to hand-mix them into your cookie dough. 
• Place small cookie dough balls onto a baking sheet using a cookie scoop or a tablespoon. 
• Bake for 12-15 minutes or until a toothpick comes out clean.
•  Place the cookies on a cooling rack until they reach room temperature.
• ​Place cooled cookies on a pretty plate and serve.

Do not undercook these cookies, as they will develop a gummy texture as they cool.

Ensure the edges begin to turn golden brown and test to be sure they are done by inserting a toothpick; it should come out clean when the cookies are properly baked.

Throwing a batch of delicious cookies in the oven during the pumpkin season is so easy with this recipe.

Variations and Tips

I love these cookies because they are so versatile. You can leave them plain or jazz them up with some additions.

Here are a few of my suggestions:

• Pumpkin Chocolate Chip Cookies: Add a cup of white chocolate chips to the basic recipe for a classic favorite. ( you can also use chocolate chunks or dark chocolate chips.)
• Nutty Pumpkin Cookies: Stir chopped nuts like pecans or walnuts for a delightful crunch.
• Cream Cheese-Frosted Pumpkin Cookies: Make a cream cheese frosting by mixing cream cheese, sugar, butter, and vanilla extract and spread it on top of the cookies.
• Pumpkin Whoopie Pies: Make sandwich cookies using the pumpkin cake mix cookies as the outer layers and spread a cream cheese frosting or marshmallow filling in between.
• Pumpkin Snickerdoodles: Roll the cookie dough balls in cinnamon and sugar before baking for a delightful pumpkin twist on the classic Snickerdoodle.

Storing 3-ingredient Pumpkin Chocolate Chip Cookies

• Storing your cookies– For optimal freshness, lightly cover these cookies and leave them on the kitchen counter for no more than 3-4 days (if they last that long)
• Storing them in an air-tight container may lead to a sticky texture. If you want to keep them longer, you can store them in the refrigerator uncovered.
• Freeze– Completely cool the cookies and store them in an air-tight container or freezer bag for up to 3 months in the freezer.. Open the container or bag and thaw on the counter when you are ready to use them.

Conclusion of My Fall Favorite Cookie

I hope you found this brief blog post about my homemade pumpkin cookies enjoyable (yes, I baked them in the comfort of my kitchen).

Give them a try, and let me know what you think! Don’t forget the extra chocolate chips.