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Pumpkin Cookies with Cake Mix

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.
Course Dessert, Snack, Vegetarian
Cuisine American, Vegetarian
Keyword Pumpkin Cookies with Cake Mix
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36 cookies
Calories 82kcal
Author Chelsea Lords
Cost $5.73


  • 1 box (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 gets 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 of 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 4-teaspoon measuring spoon and a small spoon, scoop out balls of dough and place them 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. Use a sharp metal spatula to remove the cookies from the pan to a cooling rack to finish cooling. Pro tip: if you love salty-sweet flavors, add a small sprinkle of Maldon sea salt flakes to the tops of these cookies (optional).
  • 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: Cake mix: 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: Scooping the dough: 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.


Serving: 36cookies | Calories: 82kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 83mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1846IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg