pumpkin chocolate chip cookies 3 ingredients

These 3 ingredient pumpkin chocolate chip cookies combine spice cake mix, creamy pumpkin puree, and miniature chocolate chips to create pillowy-soft cookies with warm autumn spices, rich chocolate bursts, and that unmistakable pumpkin sweetness in every bite.

They’re ridiculously easy, incredibly moist, and taste like you spent hours in the kitchen when you actually spent about 20 minutes.

I’ll be honest—I stumbled onto this recipe one October afternoon when I was craving pumpkin cookies but didn’t want to haul out my entire baking arsenal. Turns out, cake mix makes the most incredible cookie shortcut! The spice cake gives you all those cozy cinnamon-nutmeg flavors without measuring a single spice, while the pumpkin keeps everything moist and tender for days.

If you’re looking for more simple treats that deliver big flavor, you’ll absolutely love these easy 3-ingredient Oreo balls—they’re another ridiculously simple crowd-pleaser.

Why You’ll Love These Easy Pumpkin Chocolate Chip Cookies

Crazy simple with just 3 pantry staples. No mixer required, no chilling time, and you can literally have warm cookies in your hands in under 30 minutes from start to finish.

Perfectly soft and cake-like. The pumpkin puree creates this beautiful, tender crumb that stays soft for days. These aren’t crunchy cookies—they’re pillowy little clouds with pockets of melted chocolate.

Fall flavor on autopilot. The spice cake mix does all the heavy lifting with cinnamon, nutmeg, and ginger already perfectly balanced. No need to measure out seven different spices from your cabinet!

Endlessly adaptable. Swap in yellow cake mix for a milder flavor, toss in white chocolate chips instead, or add a handful of chopped pecans. These cookies play well with whatever you’ve got on hand.

That’s exactly why these pumpkin cookies with cake mix turn out so wonderfully soft! If you’re into quick chocolate treats, don’t miss these chocolate peanut butter Rice Krispie treats either—another fast favorite in my house.

Quick Nutritional Peek

Here’s what you’re looking at per cookie (makes about 24 cookies):

Nutrient	Per Cookie
Calories	~110-130 kcal
Protein	~1-2g
Carbohydrates	~18-20g
Fat	~4-5g

What You’ll Need for Pumpkin Cookies 3 Ingredients

These pumpkin chocolate chip cookies 3 ingredients come together with just what you’ve probably already got in your pantry. Here’s the simple lineup:

Amount	Ingredient
1 box (15.25 oz)	Spice cake mix (or yellow, white, or even chocolate cake mix—see notes below!)
15 oz can	Pumpkin puree (NOT pumpkin pie filling—you want pure pumpkin!)
12 oz (about 2 cups)	Miniature chocolate chips (regular semi-sweet chips work great too—I love the mini ones because you get chocolate in every bite!)

Equipment You’ll Need

Keep it simple with these basics:

• Large mixing bowl
• Spatula or wooden spoon
• Medium cookie scoop (about 1.5 tablespoons—makes perfectly sized cookies every time)
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack

How to Make Pumpkin Chocolate Chip Cookies 3 Ingredients

Making these easy pumpkin chocolate chip cookies is almost laughably simple. You’re basically just stirring three ingredients together and baking. Here’s how it goes:

Prep your oven and pans. Preheat to 350°F and line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.

Sift the cake mix. Pour the spice cake mix through a sifter into your large bowl. This breaks up any lumps and helps everything combine smoothly. If you don’t have a sifter, just whisk it well with a fork.

Mix in pumpkin puree. Add the entire can of pumpkin puree to the bowl and stir with your spatula until everything’s moistened and you don’t see any dry flour pockets. The dough will be thick and sticky—that’s perfect! Don’t overmix or you’ll develop too much gluten and end up with tougher cookies.

Fold in chocolate chips. Set aside a few tablespoons of mini chips for topping, then stir the rest into your pumpkin dough. Make sure they’re evenly distributed so every cookie gets its fair share of chocolate!

Scoop the dough. Use your cookie scoop (or a spoon) to portion out dough balls onto your prepared baking sheets. Leave about 2 inches between cookies—they’ll spread just a bit as they bake.

Pretty them up (optional but nice!). Press a few of those reserved chocolate chips on top of each dough ball. Then lightly wet your fingers and gently smooth the tops and sides. This step isn’t required, but it does make them look bakery-gorgeous once they’re done.

Bake until perfect. Pop them in the oven for 15-17 minutes. You’ll know they’re ready when they’ve puffed up, lost that shiny raw look in the center, and spring back gently when you press them. They’ll still seem a little soft—that’s good! They’ll firm up as they cool.

Cool completely. Transfer to a wire rack and let them cool all the way down. I know it’s tempting to dive in right away, but warm cookies might fall apart. Once cooled, they’re ready to devour!

Pro Tips for the Best 3 Ingredient Pumpkin Chocolate Chip Cookies

Don’t skip the parchment paper. These cookies are soft and can stick to bare pans. Parchment or silicone mats make removal effortless and keep the bottoms from over-browning.

Watch your pumpkin puree carefully. Make absolutely sure you’re using plain pumpkin puree, not pumpkin pie filling. Pie filling has sugar and spices already added, which will throw off the texture and sweetness. According to Serious Eats, pure pumpkin puree should have just one ingredient on the label—pumpkin!

Wetting your fingers helps. The dough is sticky, so damp fingertips let you shape and smooth the cookies without everything clinging to your hands. Keep a little bowl of water nearby for this.

Don’t overbake! These cookies continue setting as they cool. If you bake them until they’re totally firm in the oven, they’ll end up dry. Pull them when they still have a little give in the center—they’ll finish firming up on the cooling rack.

Cake mix brands vary. Different brands can have slightly different moisture and sweetness levels. If your dough seems way too sticky to scoop, stir in a tablespoon or two of flour. If it’s too dry and crumbly, add a splash of milk or another spoonful of pumpkin.

Troubleshooting Common Cookie Questions

Why are my cookies spreading too much?

Your dough might be too warm or your oven temperature could be off. Try chilling the scooped dough balls for 15-20 minutes before baking, and use an oven thermometer to verify your oven’s actually at 350°F. Some ovens run hot!

What if my cookies turned out dry?

They were probably overbaked. Remember, these should still look a bit soft when you pull them out. Next batch, try reducing baking time by a minute or two and see if that helps.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the mixed dough for up to 24 hours in a covered bowl. Just let it sit at room temp for about 10 minutes before scooping so it’s easier to work with. You can also freeze scooped dough balls on a tray, then transfer to a freezer bag once solid. Bake from frozen, adding 1-2 extra minutes.

Why do my cookies look flat instead of puffy?

Check your cake mix expiration date—old leavening agents lose their power. Also make sure you’re using a full 15 oz can of pumpkin, not a smaller one. The moisture-to-dry ratio matters here!

Fun Variations & Flavor Twists

These pumpkin chocolate chip cookies with cake mix are endlessly adaptable. Here are some of my favorite tweaks:

• Swap the cake mix flavor. Yellow cake mix gives you a milder, sweeter cookie. Chocolate cake mix creates a double-chocolate pumpkin situation that’s pretty amazing. Even devil’s food works!
• Change up the chips. White chocolate chips, butterscotch chips, or cinnamon chips all pair beautifully with pumpkin. You could even do a mix!
• Add nuts or seeds. Chopped pecans, walnuts, or pepitas (pumpkin seeds) give nice texture and a toasty flavor boost. Fold in about ½ cup.
• Make them gluten-free. Use a gluten-free spice cake mix (check the label!). The texture stays just as soft and delicious.
• Drizzle with icing. A simple cream cheese glaze or vanilla icing takes these from casual to fancy. Mix powdered sugar with a little milk and vanilla, then drizzle over cooled cookies.

How to Serve, Store & Reheat

Serving

These cookies are perfect straight from the cooling rack with a cold glass of milk or a mug of hot apple cider. They’re also wonderful packed in school lunches, served at fall gatherings, or tucked into care packages. The soft texture makes them ideal for kids and anyone who prefers gentle, cake-like cookies over crunchy ones.

Storage

Store your easy pumpkin chocolate chip cookies at room temperature in an airtight container for 3-4 days. Layer parchment paper between stacks to keep them from sticking together. For longer storage, refrigerate them for up to a week—they’ll stay incredibly soft and moist in the fridge. You can also freeze baked cookies for up to 3 months. Wrap them well in plastic wrap, then place in a freezer-safe bag or container.

Reheating

If you want that fresh-baked warmth again, pop a cookie in the microwave for about 8-10 seconds. It’ll soften right up and taste like it just came out of the oven. Frozen cookies can thaw in the fridge overnight, then bring to room temp before serving—or warm them straight from frozen for that gooey, just-baked feeling!

No-Waste Kitchen Magic

Got leftover pumpkin puree from the can? Don’t toss it!

• Freeze it in tablespoon-sized portions in an ice cube tray, then pop the cubes into a freezer bag. Use them in smoothies, oatmeal, or your next batch of cookies.
• Stir leftover puree into pancake batter, muffin mix, or yogurt for an extra nutritional boost.
• Add it to soups or chili for natural thickening and a hint of sweetness.

Frequently Asked Questions

Your Fall Baking Just Got So Much Easier

And there you have it—ridiculously easy 3 ingredient pumpkin chocolate chip cookies that taste like you spent all afternoon baking! They’re soft, they’re cozy, they’re packed with chocolate, and they practically make themselves.

I’d love to hear how yours turn out! Drop a comment below with your favorite variation or snap a pic and tag me. Happy baking, and enjoy every pillowy, pumpkin-spiced bite!