Pumpkin Chocolate Chip Cookies Made with Cake Mix

Easy Cake Mix Pumpkin Chocolate Chip Cookies

These Cake Mix Pumpkin Chocolate Chip Cookies are a quick, three-ingredient fall favorite that delivers big pumpkin spice flavor with minimal fuss. Made with a box of spice cake mix, canned pumpkin, and chocolate chips, the resulting cookies are soft, cake-like, moist, and loaded with chocolate. They’re perfect for busy bakers, beginner cooks, or anyone who wants a simple seasonal treat without pulling out a long ingredient list.

The three main ingredients are pantry staples: spice cake mix, a 15-ounce can of pumpkin, and 1 to 2 cups of chocolate chips depending on how chocolatey you want them. Some bakers prefer to use a whole bag of chips per box of cake mix; I usually use about 1 cup. Semi-sweet chips are classic, but milk chocolate, white chocolate, or even cinnamon chips all work well.

Because this recipe uses pumpkin instead of eggs and added fats, the cookies are a bit lighter in texture and work well if you’re out of eggs or avoiding them for allergies. The dough is wetter than a traditional cookie dough, so expect slightly different handling—scooping and spacing are important to get even, cake-like cookies.

Must-Make Cake Mix Desserts

• Easy Ice Cream Cone Cupcakes
• Homemade Cake Mix Oreo Cookies
• Earthquake Cake
• Easy Peach Cobbler Dump Cake
• Tres Leches Cake
• Easy Black Forest Cake

How to Make Cake Mix Pumpkin Chocolate Chip Cookies

• Preheat the oven to 350°F (175°C).
• Line a baking sheet with parchment paper, a silicone mat, or spray it lightly with cooking spray.
• In a medium bowl, combine 1 box of spice cake mix with 1 (15-ounce) can of pumpkin. Stir until evenly combined. The batter will be wetter and more cake-like than traditional cookie dough.
• Fold in 1 to 2 cups of chocolate chips until distributed through the dough.
• Using a medium cookie scoop or spoon, drop rounded portions of dough about 2 inches apart on the prepared baking sheet.
• Bake for 13–15 minutes, until the cookies are set and lightly golden around the edges.
• Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.
• Serve warm or at room temperature. Enjoy!

Tips and Variations

If you want a more pronounced pumpkin-spice profile, choose pumpkin or carrot cake mix in place of spice cake mix, or add a pinch of cinnamon and nutmeg. For chewier cookies, slightly underbake by a minute or two and let them finish setting on the hot baking sheet. To make smaller bite-sized cookies, use a small scoop and reduce the bake time by a few minutes. These cookies also freeze well—store them in an airtight container and freeze for up to three months.

Frequently Asked Questions

Do I use the cake mix dry or prepared with eggs and oil?

Use the dry cake mix as-is. Do not add eggs, oil, or water.

Can I use a different cake mix flavor?

Yes. Pumpkin or carrot cake mixes give a similar spiced result. Chocolate or yellow cake mixes will change the flavor but still make tasty cookies.

What type of chocolate chips should I use?

Semi-sweet chips are classic, but milk, white, or cinnamon-flavored chips are all good choices.

Can I double the recipe?

Yes—just mix larger quantities in a roomy bowl and bake on multiple sheets as needed.

How should I store the cookies?

Store cookies in an airtight container at room temperature for up to three days, or freeze for up to three months.

Baker’s Tools for Pumpkin Chocolate Chip Cookies

• Spice cake mix (or preferred cake mix)
• Canned pumpkin (15-ounce)
• Chocolate chips (1–2 cups)
• Mixing bowl and spoon or spatula
• Cookie scoop
• Baking sheet, parchment paper, and a cooling rack

Other Cake Mix Pumpkin Chocolate Chip Cookie Recipes

• 4-Ingredient Pumpkin Chocolate Chip Cookies (Cake Mix Recipe)
• Pumpkin Chocolate Chip Cookies with Cake Mix
• 3-Ingredient Pumpkin Chocolate Chip Cookies