Easy 3 Ingredient Pumpkin Cookies with Chocolate Chips
If you’ve been craving something sweet and easy, you’re going to love these 3 ingredient pumpkin cookies. They’re quick to make, cozy to eat, and perfect for sharing.
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The Best 3 Ingredient Pumpkin Cookies
In our family, fall isn’t complete without baking a batch of these 3 ingredient pumpkin cookies with my granddaughters. After all, visiting grandma’s is synonymous with anticipating sweet treats, ins’t it?
And honestly, how can I say no to this sweet face?
These cookies bake up soft and moist, almost like little cakes, and no one ever guesses how easy they are to make! All you need is a box of cake mix, pumpkin puree, and one egg. Oh, and we love to add in chocolate chips too, because chocolate makes everything better, doesn’t it?
I like to keep the ingredients in the pantry so I can bake a batch of pumpkin chocolate chip cookies whenever we need a quick dessert for a gathering or just want a cozy treat with coffee on a cool afternoon. This recipe has become a go-to in our home, and I think it will be in yours, too.
Why You’ll Love This Recipe
Only Three Ingredients – With just a box of cake mix, pumpkin puree, and one egg, you can have fresh cookies in minutes. No complicated steps or long shopping lists required.
Soft and Cake-Like – These cookies bake up light, moist, and full of cozy pumpkin spice flavor that tastes like fall in every bite.
Quick and Easy – From mixing bowl to oven in under 10 minutes, this pumpkin cookie recipe is one you’ll come back to whenever you need a last-minute treat.
Ingredients for Pumpkin Cookies
*Note: DO NOT USE PUMPKIN PIE FILLING
Tip from wendy’s kitchen:
If you can’t find a spice cake mix, you can substitute it with a yellow cake mix or a white cake mix and add 1-2 generous teaspoons of pumpkin pie spice.
Equipment Needed
How to Make 3 Ingredient Pumpkin Cookies
Step 1: Mix the Cookie Dough
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, combine the cake mix, canned pumpkin puree, and one egg. Stir until everything is well blended and smooth.
If you are adding chocolate chips, nuts, or another mix-in, fold them in gently at this stage.
Step 2: Scoop and Bake
Use a cookie scoop or a tablespoon to drop small mounds of dough onto your prepared baking sheet, leaving a little space between each one. Bake for 12 to 15 minutes, or until the cookies are set and a toothpick inserted into the center comes out clean.
Step 3: Cool and Enjoy
Carefully transfer the cookies to a wire rack and let them cool to room temperature. Once cooled, arrange them on a plate and serve, or enjoy these soft pumpkin cookies warm right from the tray, which is honestly the best way if you ask me.
Tip from wendy’s kitchen:
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.
Easy Pumpkin Cookie Variations and Baking 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.
Frequently Asked Questions
Can I make these cookies gluten free?
Yes, you can easily swap in a gluten free cake mix and the recipe will work the same way. Just make sure the mix is labeled gluten free, and you’ll have soft and delicious cookies without any extra steps.
How should I store these cookies?
Once the cookies have cooled, place them in an airtight container. They will stay fresh on the counter for about three days. If you want them to last longer, store them in the refrigerator where they will keep for up to a week.
Can I freeze three ingredient pumpkin cookies?
Absolutely. These quick and easy pumpkin cookies freeze really well. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. They will keep in the freezer for up to two months. When you are ready to enjoy them again, just let them thaw at room temperature.
Do these cookies taste like pumpkin pie?
They have a soft, cake-like texture and a cozy pumpkin spice flavor. Think of them as a cross between a pumpkin muffin and a cookie rather than a slice of pie.
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Closing Thoughts
I hope you feel inspired to try these simple 3 ingredient pumpkin cookies in your own kitchen.
They’re quick, cozy, and always a hit, especially if you toss in a few extra chocolate chips. Give them a try and let me know how they turn out. I’d love to hear if they become a favorite in your home, too.
Happy baking!
Print the Recipe: 3 Ingredient Pumpkin Cookies
3 Ingredient Pumpkin Cookies with Chocolate Chips
Equipment
- Cookie Sheet
- 1 Parchment Paper
- 1 Large mixing bowl
- 1 Hand mixer or stand mixer
- 1 Wire rack for cooling
- 1 Air-tight container for freezing only
- 1 Cookie scoop
Ingredients
- 1 Box spice cake mix
- 1 Medium egg
- 1 can pumpkin puree (15 oz)
Instructions
- Preheat your oven to 350 degrees
- Line your cookie sheet with parchment paper
- Pour your cake mix into the large bowl
- 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.
- Avoid undercooking these cookies! Ensure the edges begin to turn golden brown and test for doneness by inserting a toothpick.
Notes
More about me!
Hello, I’m Wendy – a dedicated homemaker with a deep passion for decorating, gardening, cooking, and crafting. I find joy in harmonizing beautiful elements to fashion a space that is both comfortable and inspiring. I will help you create a beautiful home, one project at a time.
These look good.
I guess the pumpkin gets mixed in the same time as the eggs?
Hi Jan, yes, all the wet ingredients are mixed together first and then mixed with the flour mixture.
Wendy these look amazing! I can’t believe they are only 3 ingredients! I need to try them
They are delicious!
So easy and they look very yummy! Sharing this weekend!
yummy, chocolate and pumpkin together!
Thank you, Debra, they are delicious!
I just love a good cookie and these look delicious Wendy!
You will love it! it is the best.
Wendy, these cookies look delicious! I can’t believe they’e only 3 ingredients!
Thank you, Elizabeth. Yes, that is all it takes are three simple ingredients.
I love three-ingredient recipes! I also want to sit on the kitchen counter and eat cookies! They look so good!
If you come to my house, I will let you sit on the counter and eat cookies all day long!