Cake Mix Pumpkin Cookies

4.50 from 12 votes

Cake Mix Pumpkin Cookies are so simple they come together in just minutes! You only need four ingredients: cake mix, pumpkin, an egg, and chocolate chips.

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Snack, Vegetarian

Cuisine: American, Vegetarian

Keyword: Cake Mix Pumpkin Cookies, Pumpkin Cookies with Cake Mix

Servings: cookies

Author: Chelsea Lords

Cost: $5.73

Equipment

Sheet pan (15" x 10") lined

Ingredients

1 (15.25-ounce) box Spice Cake mix see note 1
1 (15-ounce) can pumpkin
1 large egg
1 teaspoon vanilla extract optional
Flaky sea salt optional
1 (12-ounce) bag chocolate chips

US - Metric

Instructions

Preheat oven to 350°F and line a sheet pan with parchment paper or a silicone baking mat. You definitely need a liner for these cookies, because the dough gets sticky!
In a large bowl, add the entire box of the Spice Cake mix, the entire can of pumpkin, 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 of vanilla extract. With a hand mixer or a wooden spoon, mix until ingredients are combined. Don’t overmix the dough. Stir in 1 cup of the chocolate chips.
Scoop out dough balls and place them on the lined cookie sheet. Each dough ball should be 4 teaspoons (1 heaping tablespoon). Use spoons to coax the mixture onto the tray—this is a bit sticky and difficult! Spread cookies at least 2 inches apart (see note 2).
Bake for 9–13 minutes. They should spring back slightly when touched and not look gooey or glossy on top. Repeat to bake all the cookies. This recipe should yield about 36 cookies.
Let cookies stand on the pan for 5 minutes. If desired, sprinkle the remaining chocolate chips on top of your cookies right out of the oven. Use a sharp metal spatula to remove the cookies from the pan to a cooling rack to finish cooling. If you love salty-sweet flavors, add a small sprinkle of Maldon sea salt flakes to the tops of these cookies.

Video

Notes

Note 1: I recommend Betty Crocker’s super moist spice cake. Whatever cake mix you use, make sure it’s a 15.25-ounce box.

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, 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.

Storage: 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.

Nutrition