3-Ingredient Pumpkin Chocolate Chip Cookies Recipe
These 3-Ingredient Pumpkin Chocolate Chip Cookies are a fast and easy treat perfect for the fall season. Using a spice cake mix, canned pumpkin puree, and miniature chocolate chips, these soft and chewy cookies are both flavorful and moist, requiring minimal ingredients and effort. Baked to perfection, they offer a delightful balance of warm spices and chocolate bites, making them an excellent snack or dessert option.
- Prep Time: 5 minutes
- Cook Time: 15-17 minutes
- Total Time: 22 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 box spice cake mix (or other flavor, see Note)
Wet Ingredients
- 15 oz canned pumpkin puree (not pumpkin pie filling)
Add-ins
- 12 oz miniature chocolate chips (or regular semi-sweet chocolate chips)
Instructions
- Prepare to bake: Preheat the oven to 350° F (175° C), and line your baking sheets with parchment paper to prevent sticking and promote even baking.
- Add cake mix: Sift the spice cake mix into a large mixing bowl to remove lumps and aerate the flour.
- Mix in pumpkin puree: Add the canned pumpkin puree to the sifted cake mix and stir well using a spatula until the mixture is moist and smooth without any small lumps of flour remaining in the dough.
- Stir in mini chips: Set aside a few tablespoons of miniature chocolate chips for topping later. Stir the remaining mini chocolate chips into the pumpkin dough thoroughly to distribute evenly.
- Make cookie dough balls: Using a medium cookie scoop or spoon, scoop dough onto the prepared baking sheets, spacing each dough ball adequately to allow for spreading.
- Finish the cookie dough balls: Press a few of the reserved mini chocolate chips on top of each dough ball. Optionally, slightly wet your fingers and smooth out the top and sides of each cookie to improve their appearance after baking.
- Bake: Place the baking sheets into the preheated oven and bake at 350° F for 15 to 17 minutes. Cookies are done when they have puffed up, lost the raw glossy appearance in the center, and offer gentle soft resistance when pressed.
- Cool: Transfer the baked cookies to a wire rack and allow them to cool completely before serving to let them set properly.
- Storage: Store cookies at room temperature in an airtight container for 3-4 days or refrigerate for up to a week. To prevent sticking, separate layers with parchment paper. For longer storage, wrap cookies well and freeze for up to 3 months; thaw in the refrigerator before serving.
Notes
- You can experiment with different cake mix flavors to vary the cookie taste, but spice cake mix is recommended for best results.
- Ensure you use canned pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that can alter the recipe.
- Miniature chocolate chips work best to distribute evenly throughout the cookies and create a pleasing texture.
- Wet fingers smoothing the dough before baking is optional but enhances cookie appearance.
- Maintain proper spacing between cookie dough balls on the baking sheet to avoid merging during baking.