These Pumpkin Cookies With a Cake Mix can be whipped together in a matter of minutes. They only require four ingredients: A cake mix, canned pumpkin, an egg, and chocolate chips!
Say hi to the easiest pumpkin cookie recipe ever! While I’m all about making cookies from scratch, I also love a good short-cut when I’m in a pinch. Or maybe when the kids want to help bake and I’m not so sure I’ve got the endurance or the patience for more than adding three or four ingredients to a bowl. If you’re a parent, then you totally know what I mean!
Pumpkin Cookies With a Cake Mix are the perfect way to get the kiddos involved and keep your sanity. So, let’s talk about the four ingredients required!
Ingredients for Pumpkin Cookies With a Cake Mix:
- Spice cake mix: I highly, highly recommend Betty Crocker’s Super Moist Spice Cake Mix® for these cookies (not sponsored, just a fan). Just like the name says, they make these cookies super moist and very flavorful. Regardless of what cake mix you use, make sure the size is accurate; we’re looking for 15.25 ounces in the box.
- Canned pumpkin: Not pumpkin pie filling, just pure, canned, pureed pumpkin goes into these cookies. My personal favorite is Libby’s brand; I find it’s the most consistent for baking, has the best color (so your cookies actually look pumpkin-y orange), and it’s not watery. (Again, not sponsored).
- Large egg: Make sure your egg is large, not medium or small. This is essential for the perfect dough.
- Vanilla: While this ingredient is completely optional, if you have it on hand, why not add it in? Vanilla makes just about all sweet baked goods better.
- Chocolate chips: If you are a chocolate-pumpkin lover, you’ll love the combo in these cookies. We add big Ghirardelli® or Guittard® milk chocolate chips (not sponsored) in these cookies and it’s our favorite. That said, if you aren’t a big-chocolate pumpkin fan, feel free to leave out the chocolate chips (no other changes are necessary). You could also replace the chips with chopped toasted nuts. If you’re only a mild chocolate-pumpkin aficionado, I recommend using miniature semi-sweet chocolate chips so they don’t overpower the pumpkin flavor.
Tips for Pumpkin Cookies with a Cake Mix
- Use a non-stick baking mat or parchment paper These cookies are sticky! Even when baking on a liner you’ll need a sharp metal spatula to remove them, so you definitely don’t want to try this without a liner.
- Let the cookies stand: Once baked, let the cookies sit on the tray for 5-7 minutes before removing them to a cooling rack; they need some time to firm up.
- Add extra chocolate chips on top: This step is optional, but if you’re a huge chocolate lover, adding extra chips ensures chocolate makes it into every bite, plus it makes them look a bit prettier.
- Use a spoon: I found that cookie scoops don’t work very well with this dough, due to the stickiness factor. I like using a 4 teaspoon measuring spoon to scoop the dough from the bowl and then using a small dessert spoon to coax the dough from the measuring spoon onto the tray. Use the back of the dessert spoon to smooth the top of the cookie. A tablespoon measure is 3 teaspoons, so a 4-teaspoon measure is just a bit larger.
- Avoid using watery canned pumpkin: It will mess up the consistency of these cookies. Unfortunately, you can’t tell if pumpkin is watery until you open the can; hence the recommendation for a brand I trust!
Sad to say, these pumpkin cookies with a cake mix aren’t a great candidate for storing or making ahead. Because of their high moisture content, the longer they sit and when covered or stored in an airtight container they faster they become soft and mushy. Moral of the story: It’s best to make these fresh and within a few hours or serving them. Bonus points anyways for hot cookies fresh from the oven — they’re the real MVPs.
More amazing pumpkin treats:
- Pumpkin Cheesecake Bars reader favorite recipe
- Pecan Streusel Pumpkin Pie with maple whipped cream
- Pumpkin Cupcakes with cinnamon cream cheese frosting
- Pumpkin Coffee Cake with streusel topping
- Healthy Pumpkin Bread made with Greek yogurt
Pumpkin Cookies With a Cake Mix can be whipped together in a matter of minutes! They only require four ingredients: Cake mix, pumpkin, an egg, and chocolate chips.
- 1 box (15.25 ounces) 15.25 ounces Spice Cake mix, dry See Note 1
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- Optional: 1 teaspoon vanilla extract and Maldon sea salt flakes
- 1 bag (12 ounces) chocolate chips dark, semi-sweet or milk chocolate
PREP: Preheat oven to 350 degrees F and line a baking sheet with a silpat liner or parchment paper; you definitely need a liner for these cookies, because the dough get sticky!
MIX: In a large bowl add the entire box of the spice cake mix, the entire can of pumpkin puree, and 1 large egg. (Don't add any ingredients called for on the back of the spice cake mix.) If desired, add in a teaspoon vanilla extract. With a hand mixer or a wooden spoon, mix until ingredients are combined. Don't over-mix the dough. Stir in 1 cup of the chocolate chips.
MEASURE: Using a cookie scoop or 4 teaspoon measuring spoon and a small spoon, scoop out balls of dough and place on the lined cookie sheet. Each ball of dough should be 4 teaspoons (1 tablespoon and 1 teaspoon). Use spoons to coax the mixture onto the tray -- this is a bit sticky and difficult! (See Note 2) Spread cookies at least 2 inches apart.
BAKE: Bake for 9-13 minutes. They should spring back slightly back when touched, and not look gooey or glossy on top. Repeat to bake all the cookies, for a yield of about 36 cookies)
FINISHING TOUCHES: Let cookies stand on the pan for 5 minutes. If desired, right out of the oven, sprinkle the remaining chocolate chips on the tops of your cookies. This is an optional step; if you don't want extra chocolate, don't add extra chips. Pro tip: if you love salty sweet flavors, add a small sprinkle of Maldon sea salt flakes to the tops of these cookies (optional). Use a sharp metal spatula to remove the cookies from the pan to a cooling rack to finish cooling.
STORE: Store cookies at room temperature, uncovered. Avoid using an airtight container; cookies will get a little mushy/soft. These cookies are best the same day they're made, and they get a little soggy regardless of how they're stored.
Note 1: I recommend Betty Crocker's super moist spice cake (15.25 ounces). Whatever cake mix you use, make sure it has 15.25 ounces.
Note 2: I found cookie scoops don't work super well with this dough -- it's too sticky. I like using a 4-teaspoon measuring spoon to scoop the dough from the bowl and then using a small dessert spoon to coax the dough from the measuring spoon to the tray. Use the back of the dessert spoon to smooth the top of the cookie.